- 6 tablespoons Sherry wine vinegar
- 2 tablespoons plus 2 teaspoons Dijon mustard
- 2 garlic cloves, pressed
- 4 teaspoons minced fresh rosemary
- 1 cup olive oil
Whisk first four ingredients in a small bowl, then whisk in the oil. Season dressing with salt and pepper. Skewer pre-cooked sausage and sourdough bread alternately with roasted red peppers and red onion slices; brush liberally with dressing. Grill turning often until sausage is nicely browned.