1 lg green bell pepper -- cut

1 lg red bell pepper -- cut into 1 1/2 red bell pepper -- cut into

1 lg vidalia onion -- cut in

2 jalapenos -- quartered 1 c fresh pineapple -- cut in

1/4 c fresh pineapple juice 1 Tb fresh picked rosemary

Prepare a wood or charcoal grill and allow it to burn down to embers.

Toss vegetables and pineapple in olive oil and season to taste with salt and pepper. Grill with sausage for 5 minutes or until vegetables are tender and sausage is brown and heated through. Place in a small mixing bowl and add pineapple juice and rosemary. Toss and season to taste with salt and pepper. Serve over mashed potatoes.

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