Recently I was exchanging childhood memories of backyard meals with a good friend, who, like my husband and I, grew up in the '50s when outdoor entertaining and grilling became the rage. However, my spouse and I, both Southerners, had recollections of grilled dishes that were completely different from those of our Italian-American friend from Brooklyn.

While our mouths watered as we described cookouts featuring barbecue ribs or chicken basted with spicy sauce, he was equally enthusiastic about the grilled Italian sausages, red peppers and onions that his family served on Italian rolls.

From the moment I heard the description of the grilled sausages, I was eager to try them, and so for the past few weeks I have been grilling sweet Italian links, then garnishing them with various pepper and onion combinations. The best of many versions turned out to be one in which sauteed (rather than grilled) slices of red and yellow bell peppers and onions, all seasoned with a splash of balsamic vinegar, were mounded atop grilled sausages enclosed in toasted rolls. Handfuls of grated Fontina cheese sprinkled atop the meat melted quickly and added even more flavor.

I served these sausage-filled rolls several days ago for lunch to a young culinary colleague who was working with me, and I was delighted when she told me how much she liked them and asked for the recipe.

Now I am planning an outdoor meal for a small group and have decided to serve the sausages as the main course. As accompaniments, there will be grilled zucchini halves and a romaine and tomato salad in a vinaigrette dressing. Raspberry sorbet (a good brand that I can buy at a local market) served with fresh raspberries will make a light and easy finale.

I trust that our Brooklyn friend and his wife, who are on the guest list, will be pleased with a Southerner's interpretation of his Italian barbecue favorite.

Distributed by the Los Angeles Times Syndicate International, a division of Tribune Media Services.

Grilled Italian Sausages on Toasted Rolls With Sweet Pepper and Onion Saute

Makes 6 servings

oil, for grill rack

6 sweet Italian sausages (either traditional pork or a reduced-fat variety made with poultry)

6 ounces Italian Fontina cheese, grated

6 good-quality, long, narrow rolls (to enclose sausages), lightly toasted

Sweet Pepper and Onion Saute (recipe follows)

Oil grill rack and arrange about 5 inches from heat source. Prepare grill. When hot, add sausages and grill, turning several times until browned well, 6 to 8 minutes. With sharp knife, split sausages lengthwise without cutting all the way through, and cook sausages, cut sides down, until cooked all the way through, 2 to 3 minutes more or longer. Cooking time will vary depending on type of grill used and intensity of heat. With cut sides up, sprinkle sausages with some grated cheese and cook 1 to 2 minutes longer until cheese melts.

Place sausages in rolls and garnish generously with pepper and onion saute. Serve warm.

Sweet Pepper and Onion Saute

Makes about 3 cups

2 medium red bell peppers, stemmed, seeds and membranes removed

2 medium yellow bell peppers

1 pound onions

3 tablespoons olive oil

2 tablespoons balsamic vinegar

3/4 teaspoon kosher salt or to taste

Cut red and yellow bell peppers into 1/4 -inch-wide julienne strips. Peel onions, halve lengthwise, then cut into 1/4 -inch-wide slices.

Heat oil in large, heavy skillet over medium-high heat. When hot, add peppers and saute, stirring often, 5 minutes. Add onions and cook and stir until all vegetables are softened and lightly browned, 8 to 10 minutes more.

Add vinegar and cook, stirring, 1 to 2 minutes until all vinegar has evaporated. Season with 3/4 teaspoon salt or more if needed.

(This dish can be prepared 1 day ahead. Cover and refrigerate. Bring to room temperature or reheat in skillet over medium heat, stirring, before using.)

Note: Sweet Pepper and Onion Saute can also be used to garnish hamburgers, grilled chicken breasts or grilled steaks or lamb chops.