[Photograph: Nick Kindelsperger]

If you're looking for a grilled Italian sausage and pepper recipe, this isn't the place. Fortunately, Kenji already has a wonderful-looking recipe ready for you. But if you're lacking an outdoor grill, and still want to dig into an enormous sausage and pepper sandwich, then read on. Most non-grill recipes simply cook everything in a skillet, a method that can certainly lead to a tasty meal, but lacks a certain something. It wasn't until I thought about roasted peppers, and how great they tasted, that I finally got the idea that everything should go in the oven.

For the most part, all you need is the oven. The only exception is for the sausages, which come out fully cooked but kind of pale. Fortunately, all you have to do is sauté them in a skillet for a few minutes to finish the job. While looking through some recipes, I noticed that a good number included mushrooms in the mix—something I'd never really experienced before. But I was intrigued, so I gave them a go. To my surprise, the roasted mushroom caps worked, adding a meaty pop to each bite.

It wasn't until I was nearly done that I realized most sausage and pepper sandwiches have some kind of sauce. What was I going to do? I didn't want to deal with any more cooking, so I tossed the peppers and onions in a large bowl with fresh basil and balsamic oil, which lightened up the roasted vegetables while adding a bit of sweetness. It worked better than I could have imagined.

About the author: Nick Kindelsperger is the editor of Serious Eats: Chicago. He loves tacos and spicy food. You can follow him as @nickdk on Twitter.

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