8 fully-cooked veal sausages (about 2 pounds)
3 tablespoons butter
2 cloves garlic, finely chopped
1 cup chicken broth plus 1 tablespoon
1/2 cup Marsala wine
1/4 teaspoon salt
1/8 teaspoon black pepper
1 1/2 teaspoons chopped fresh thyme
2 large Vidalia, Maui or other sweet onions, cut into 1/2-inch-thick slices
2 large sweet red peppers, cored, seeded and cut lengthwise into 6 equal pieces
2 large green peppers, cored, seeded and cut lengthwise into 6 equal pieces
2 teaspoons cornstarch
Prepare outdoor grill with hot coals, or heat gas grill to hot, or heat oven to broil. Grill or broil sausages 6 minutes on each side, or until internal temperature registers 145 degrees F on instant-read thermometer.
Reserve half of Marsala mixture. Brush onions and peppers with remaining mixture. Grill or broil until softened, about 8 minutes, turning vegetables over and brushing with mixture halfway through cooking.
Stir cornstarch into the 1 tablespoon chicken broth in small cup. Bring reserved Marsala mixture to a boil in small saucepan. Stir in cornstarch mixture. Boil sauce for 1 minute. Remove saucepan from heat.
Cut sausages into serving pieces. Arrange sausage, onions and peppers on platter. Drizzle Marsala sauce over top. Serve with orzo garnished with parsley, if desired.
Per Serving: cal. (kcal) 241, Fat, total (g) 12, chol. (mg) 134, sat. fat (g) 5, carb. (g) 15, fiber (g) 12, pro. (g) 20, sodium (mg) 757, Percent Daily Values are based on a 2,000 calorie diet