Grilled Sausage with Garlic Bread & Quick Bean Salad

Prep time: 10min
Total time: 30min
Serves 8
38 oz
2 can Mixed beans (such as Romano, red kidney and navy) well-drained and rinsed
1.08 L
14 oz
1 can Artichoke heart halves or quarters, drained
400 mL
1/2 cup
finely diced red onion
125 mL
1/4 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
1/4 cup
grated Parmesan cheese
60 mL
4
mild Italian sausages
calories
410
fat
22 g
saturated fat
7 g
carbs
37 g
sugar
3 g
protein
16.5 g
cholestrol
30 mg
fibre
11 g
sodium
990 mg

Directions

  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).

  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.

  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.