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
-
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).
-
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.
-
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.