Make ⅛" cross hatch marks on the kielbasa. This is a must for flavor absorption and faster cooking.
Cut the tomatoes in half and quarter the onions.
Add all the veggies to a bowl and brush or spray them with olive oil. Give them a good mix.
Heat the grill to 350°F. Set it up for direct heat. I also like to use a grill grate to get those gorgeous grill marks.
When the grill is hot, place the kielbasa and onions on the grill. (also add any other firm veggies you might want to grill).
Turn them over after 5 minutes.
Add the peppers to the grill.
After a couple more minutes, place the halved tomatoes on the grill, cut-side down. Tomatoes grill fast. They only need 3-4 minutes, so they are the last to go in.
The kielbasa is ready when its internal temperature reaches 145-155°F. This takes around 8-10 minutes at 350°F.
Keep an eye on the vegetables - they won’t all be ready at exactly the same time. Turn each as needed and remove once charred on both sides.
Serve hot!
Notes
Storage: Keep leftovers in the refrigerator with the vegetables in an airtight container for 3-4 days. You can use a freezer-quality plastic bag if you prefer. Reheat in a skillet or microwave.Freezer Friendly: Freeze the leftovers for 2-3 months in an airtight container. We add the leftovers and vegetables to Tupperware containers with a bit of rice and freeze them for lunches.No Boiling: Purchase and use pre-cooked, smoked kielbasa for this recipe. It's basically reheating the meat with the added flavor from the grill. If you purchase raw kielbasa you will want to cook it differently.