Heat up the grill for direct heat, with the coals spread out so you can use the whole cooking surface.

Meanwhile, cut all the vegetables and meat into pieces large enough to handle on the grill without them slipping through the grate.

1 lb kielbasi

15-20 baby red potatoes

3-4 bell peppers of any color (my husband won’t eat the green ones)

2-3 medium-large onions, sliced thick (about 1/2-3/4 inch)

• I cut peppers into quarters so there is kind of a flat surface
• I have pretty good luck cutting onions into thick slices, with maybe one coming apart on turning, but still staying on the cooking grate
• If you use baby red potatoes, they can simply be skewered whole, with no precooking
• I cut the kielbasi into 8 pieces for cooking, and then into smaller rounds for eating

I cook the vegetables first, adding the meat to the grill after turning once. It might surprise you how quickly the potatoes cook, especially if you close the lid for a few minutes. I’m not concerned about char on the vegetables, and I don’t remove any of it for eating, but you could certainly take the charred skin off the peppers and cook the potatoes to the side for less char.

When all is cooked (the vegetables will be a little crisp-tender, but the potatoes will be soft), remove and cut everything in edible-sized chunks. Toss together in a large bowl with the sauce:

Light Sauce for Vegetables/Meat

1 tablespoon butter

1 tablespoon olive oil

2 cloves garlic, minced or grated

1 teaspoon dried thyme

1 cup chicken stock or bouillon (I used Better Then Bouillon®, which is a little salty)

1 tablespoon cornstarch

1/4-1/2 teaspoon rice vinegar

1. Over low-to medium heat, melt butter in olive oil, then add garlic and heat until fragrant.
2. Add thyme and heat for another minute.
3. Mix cornstarch with chicken stock, then stir in mixture and continue stirring until glossy and thickened.
4. Stir in splash of rice vinegar for just a little brightness to the sauce.
5. Cover and keep warm until the meat and vegetables are ready.