Ingredients
| 1 lb. | kielbasa sausage | | 1 lb. | tomatoes, cut into wedges | | 1 | lg. red onion, chopped | | 1 | red bell pepper, chopped | | 1 | yellow bell pepper, chopped | | 3 | Green onions with tops, cut into 1/2-inch pieces | | 1/2 cup | chopped fresh parsley | | 1/3 cup | balsamic vinegar | | 2 tsp. | salt | | 1 tsp. | chopped frsh rosemary leaves | | 1 tsp. | chopped fresh thyme | | 1 tsp. | black pepper | | 1/2 cup | olive oil | | Fresh rosemary sprigs (optional) |
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Instructions
Cut kielbasa into 1/2-inch rounds; place in medium skillet. Cook over medium heat until browned, turning occasionally. Remove and put in a large glass bowl. Add tomatoes, onions, and peppers to sausage. Toss gently. Combine all remaining ingredients except oil and rosemary sprig in small bowl. Whisk in oil gradually until well blended. Pour over sausage mixture; cover and refrigerate 2 hours or until chilled. Garnish with rosemary sprig, if using, for garnish. Serve cold. Put leftovers in the refrigerators.
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