1 pack of sweet Italian sausages jumbo 4 x 125 g ROMA
2 half peppers of various colors
80 ml (1/3 cup) basil pesto
8 slices of Monterey Jack cheese
For caramelized onions:
80 ml (1/3 cup) maple syrup
15 ml (1 tbsp) balsamic vinegar
5 ml (1 tsp) chopped fresh thyme