Grilled Sausage with Garlic Bread & Quick Bean Salad

  • Prep Time: 10 min
  • Total Time: 30 min
  • Serves:8

Ingredients

  • 38 oz Mixed beans (such as Romano, red kidney and navy) 2 can
  •  1.08 L well-drained and rinsed
  • 14 oz 1 can Artichoke heart halves or quarters, drained 400 mL
  • ½ cup finely diced red onion 125 mL
  • ¼ cup fresh basil leaves, torn or coarsely chopped 60 mL
  • 5 tbsp olive oil, divided 75 mL
  • 2 tbsp red wine vinegar 30 mL
  •   salt and pepper to taste  
  • 1 semi-baguette or small ciabatta loaf, halved lengthwise
  • 2 tbsp butter, melted 30 mL
  • 2 cloves garlic, minced
  • 1 tsp dried basil or Italian herb seasoning blend 5 mL
  • ¼ cup grated Parmesan cheese 60 mL
  • 4 mild Italian sausages

Directions

  • Step 1

    In a non-reactive bowl, stir together beans, artichoke hearts, onion, basil, 3 tbsp (45 mL) olive oil, vinegar, salt and pepper. Refrigerate until ready to serve (can be made one day ahead).

  • Step 2

    In small bowl, mix the butter, 2 tbsp (30 mL) olive oil, garlic and basil. Brush mixture over cut-side of both pieces of bread. Sprinkle Parmesan and pepper onto one side. Place other half-loaf on top. Wrap tightly in foil.

  • Step 3

    Place garlic bread and sausages on barbecue preheated to medium. Grill sausages, turning often, until cooked through, about 10 min. Grill bread for 10 min., turning over after 5 min., until warmed through. Serve sausages and garlic bread with reserved bean salad.

Tip

If pressed for room on the grill, the garlic bread can be heated in a 450°F (230°C) oven 10 to 15 min., until heated through and cheese is melted.

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Nutrition Facts

  • Nutrition Description
  • Calories 410
  • Fat 22 g
  • Saturated Fat 7 g
  • Carbs 37 g
  • Sugar 3 g
  • Protein 16.5 g
  • Cholesterol 30 mg
  • Fibre 11 g
  • Sodium 990 mg