Instructions: When hot, add peppers and saute, stirring often, 5 minutes. Add onions and cook, stirring, until all vegetables are softened and lightly browned, 8 to 10 minutes more. Add vinegar and cook, stirring, 1 to 2 minutes until all vinegar has evaporated. Season with 3/4 teaspoon salt, or more if needed. (Pepper and onion saute can be prepared 1 day ahead. Cover and refrigerate. Bring to room temperature or reheat in skillet over medium heat, stirring, before using.)

Makes 3 cups.

To make sausages: Oil grill rack and arrange about 5 inches from heat source.

Prepare grill. When hot, add sausages and grill, turning several times until browned well, 6 to 8 minutes. With sharp knife, split sausages lengthwise without cutting all the way through and cook sausages, cut sides down, until cooked all the way through, 2 to 3 minutes more or longer. Cooking time will vary depending on type of grill used and intensity of heat. With cut sides up, sprinkle sausages with some grated cheese and cook 1 to 2 minutes longer until cheese melts. Place sausages in buns and garnish generously with pepper and onion saute. Serve warm.

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