4 (3/8-inch) slices sweet onion
2 medium red bell peppers, each cut into 8 wedges
1 tablespoon balsamic vinegar
4 fully cooked sausage links (12 oz.)
4 sub rolls, split
1/4 cup honey mustard
1. Heat grill. Grill onion and peppers, covered, over medium-high heat or coals 10 minutes or until peppers are charred and onion slices are soft, turning occasionally.
2. Cut peppers into thin strips. Toss with onions and vinegar in medium bowl.
3. Meanwhile, grill sausage, covered, 5 to 8 minutes or until browned on all sides. Grill rolls, covered, 1 to 2 minutes or until toasted. Spread rolls with mustard; top with sausages, peppers and onions.
PER SANDWICH: 550 calories, 19 g total fat (6 g saturated fat), 24 g protein, 70 g carbohydrate, 55 mg cholesterol, 1490 mg sodium, 5 g fiber