Pre-heat a grill. Grill the sliced peppers and onions until lightly caramelized, not blackened. Set them aside in a large bowl.
Grill the sausages until cooked through or, if pre-cooked, until warmed through. Cut the sausages into 1/2-inch slices and add them to the bowl of onions and peppers, mixing to combine the flavors.
Split the rinsed heads of romaine hearts in half lengthwise, rub with olive oil, salt and grill them, turning until lightly browned on both sides. Place the grilled heads on a platter.
Brush 4 pita breads with olive oil and grill until lightly browned, flip and grill the second side.
Place one pita on each plate, top with a generous serving of onions and peppers, add a squeeze of fresh lemon juice. Sprinkle on a little crumbled goat cheese and serve.
Recipe Notes
This brunch dish is good with a dry Spanish sparkler, known as cava, or with an inexpensive Italian red such as Nebbiolo, about $15 a bottle.