Grill the onion wedges on a preheated grill set to medium high for 10-15 minutes, turning frequently until lightly charred and tender. Remove from grill and allow to cool for 10 minutes. Slice onions into thin strips and place in a bowl to fully cool.

Meanwhile, grill the whole red peppers until the skin is blackened and blistered, about 15 minutes, turning the pepper to char on all sides. Place hot roasted pepper in a bowl and cover tightly with plastic wrap and let stand covered for 10 minutes, this will allow the skin to remove a little more easily from the flesh. Carefully peel the pepper and remove the seeds, discarding skin and seeds. Slice the roasted red pepper into ¼-inch thick strips and add to the grilled sliced onions.

Add green onion and thyme and drizzle with a little olive oil and white balsamic vinegar. Season to taste with kosher salt and freshly ground black pepper. Set aside and keep warm.

Grill the smoked sausages for 10-12 minutes, turning occasionally while being careful not to have them split. Remove and slice into ¼-inch thick pieces.

Combine olive oil and smoked paprika together and stir well.

Brush top side of flat bread evenly with smoked paprika olive oil mixture. Grill flat breads for 1-3 minutes per side until golden brown and lightly crisp.

Slice into small wedges, about 12-15 pieces per flat bread and arrange in an even layer, smoked-paprika-oiled side up on a cookie sheet.

Place a slice of smoked sausage on one piece of flat bread. Top with a teaspoon full of the grill roasted onion pepper mixture then with a little shredded smoked cheese. Repeat with remaining.

Warm on preheated grill for couple of minutes until the cheese melts. Serve immediately.

Notes:
If you don’t have flatbread, substitute with Naan or Pita. These both work great.