• 4 large zucchini
• 1 package of 4 duBreton Toulouse Sausages
• About 150 g (5 oz.) of spreadable goat cheese

Red pepper salsa:

• 1 red pepper, quartered and seeded
• 7 mL (½ tbsp.) of honey
• 7 mL (½ tbsp.) of white wine vinegar
• Salt and fresh ground pepper

1. Preheat oven to 450°F (230°C).
2. Arrange the red pepper pieces on a baking sheet lined with parchment paper and bake for 20 minutes.
3. Meanwhile, halve the zucchini lengthwise. Hollow out each zucchini by scooping out enough pulp to leave room to hold a sausage.
4. Place the zucchini flesh side down on a baking sheet lined with parchment paper with the sausages and bake for 15 to 20 minutes.
5. When the red pepper pieces are nicely roasted, remove the blackened skin and chop up the pulp.
6. In a bowl, mix the red pepper pulp, honey and vinegar and season to taste.
7. Place the cooked zucchini on paper towels to absorb all excess liquid.
8. Halve the cooked sausages lengthwise.
9. Spread a little goat cheese inside each hollowed-out zucchini, add a sausage half and garnish with red pepper salsa.
10. Transfer to paper plates and eat like hot dogs.

Cooking on barbecue:

1. Preheat barbecue to medium heat.
2. Grill the red pepper pieces for 10 to 15 minutes.
3. Cook the sausages for 10 to 15 minutes.
4. Cook the zucchini for 5 to 8 minutes on each side.