Heat a nonstick or well-seasoned grill pan on stovetop over medium heat until hot. Split focaccia bread in half horizontally. Brush cut side of one half with olive oil (save remaining half for another use). Add focaccia half to hot grill pan, cut side down. Grill 12 minutes or until browned and crisp, turning once. Remove from grill pan; set aside.

Cut peppers lengthwise in 1-inch strips, removing seeds, membranes, and stem. Add pepper strips to hot grill pan; cook for 12 minutes or until tender, turning once. Remove from pan; set aside.

Prick sausages with a fork in several places; cut sausages in half lengthwise. Place sausage halves in hot grill pan. Grill 10 minutes or until browned, turning once. Remove from grill pan; set aside.

In a large bowl combine pepper strips and spinach. Add 1/4 cup of the salad dressing; toss to coat. Divide spinach mixture among 4 serving plates. Cut bread half into narrow wedges; add to plates along with sausage halves. Top with shaved Parmesan. Pass remaining dressing. Serve immediately. Makes 4 servings.

Preheat grill according to manufacturer's directions. Split and brush focaccia as directed above. Add focaccia half to grill. If using a covered grill, close lid. Grill until bread is browned and crisp. For covered grill, allow 6 to 8 minutes. (For open grill, allow about 12 minutes, turning once.) Remove bread. Cut peppers as directed above; grill until pepper pieces are tender. For covered grill, allow 10 minutes. (For open grill, allow 12 minutes, turning once.) Remove pepper. Prepare sausages as directed above. Add sausage halves to grill. Grill until browned. For covered grill, allow 6 to 8 minutes. (For open grill, allow 10 minutes, turning once.) Remove sausages. Continue as directed in Step 4 above.