2 red peppers, cored, seeded, and halved
1/4 cup olive oil
Salt and freshly ground black pepper, to taste
1 pound hot or regular turkey kielbasa
1 sprig fresh rosemary
1 large sweet onion, halved and thinly sliced
2 ripe peaches, halved, pitted, and thinly sliced
3 tablespoons white wine vinegar
Turn on the broiler. In a flameproof dish, place the peppers skin side up. Rub them with a few teaspoons of the oil. Sprinkle with salt and pepper.
Broil the peppers 12 inches from the element for 10 to 15 minutes or until the skin is charred and the flesh is tender.
Transfer the peppers to a plate and set them aside to cool. When you can handle them, gently pull off the skin. Cut the peppers into slices and transfer them to a large bowl.
Turn the oven down to 450 degrees. With a paring knife, slash the kielbasa at 2-inch intervals. Put it in a cast-iron skillet and set the rosemary on top.
Roast the kielbasa for 20 to 25 minutes or until it is browned. Remove it from the oven and slice it on an extreme diagonal into 1/4-inch pieces.
On each of 4 dinner plates, arrange the kielbasa and peppers. Sprinkle with the rosemary leaves.
Scatter with onions and garnish with peaches. Drizzle the salads with the remaining oil and sprinkle with vinegar, salt, and pepper. Serve at once.
By Sheryl Julian and Julie Riven