Preheat: Heat a grill to medium heat. 

Prep:

• Prepare the chimichurri sauce. You can do this one day in advance to give the flavors a chance to deepen.
• Cut the bell peppers and remove the ribs and seeds. Cut in as large a piece as you can. I usually cut the tops and bottoms off and then cut the body into 3 large pieces that can lay flat on the grill. 
• Peel and slice the onion into thick slices (just under half an inch). If the slices are too thin they’ll fall apart on the grill.
• Slice the baguette bread into ½ inch thick slices. 
• Brush the veggies lightly with oil and sprinkle generously with salt and pepper. Let the veggies sit for about 10 minutes before putting them on the grill. 
• Brush the bread with oil and set aside until the last 2 minutes of cooking time. 

Cook:

• Grill the veggies until they have some char and color but aren’t burned. Grill the sausages until they are cooked. Don’t poke the sausages as you grill them because the juices will drain and you’ll end up with a dry sausage. 
•  Sausage temperature should be about 160 degrees. Grill times will vary based on your grill and the thickness of the veggies. But following are my grill times:
• Onions Bell Peppers: about 5 minutes per side for a total of 10 minutes
• Sausages: 10 minutes total, turning them as you go so all sides get cooked evenly. 
• Bread slices: 1 minute on each side, total of 2 minutes, placed on the top rack for indirect heat (really depends on the thickness and where you place them on the grill). They should be lightly toasted.

Assembly:

• Remove the veggies and sausages and give them a few minutes to rest. If you plan to remove the charred skin on the red bell peppers, place them under a foil tent to steam a bit to make the skin removal easier. (I like the char, so I skip this step)
• Slice the peppers into ribbons. The onions will be easy to pull apart once they are off the grill.
• Slice the sausages diagonally into about ½ inch slices. 
• Top each slice of bread with a slice of sausage, add a few ribbons of peppers and a few onion rings. 
• Drizzle with chimichurri sauce.