Grilled Sausage with Garlic Bread & Quick Bean Salad
Prep Time
Serves
Cooking Mode
2 cans mixed beans (such as Romano, red kidney and navy),
well-drained and rinsed (19 fl oz/540 mL each)1 can artichoke heart halves or quarters, drained (14 oz/400 mL)
½ cup finely diced red onion
¼ cup fresh basil leaves, torn or coarsely chopped
5 tbsp olive oil, divided
2 tbsp red wine vinegar
salt and pepper to taste
1 semi-baguette or small ciabatta loaf, halved lengthwise
2 tbsp butter, melted
2 cloves garlic, minced
1 tsp dried basil or Italian herb seasoning blend
¼ cup grated Parmesan cheese
4 mild Italian sausages
2 cans mixed beans (such as Romano, red kidney and navy),
well-drained and rinsed (19 fl oz/540 mL each)1 can artichoke heart halves or quarters, drained (14 oz/400 mL)
½ cup finely diced red onion
¼ cup fresh basil leaves, torn or coarsely chopped
5 tbsp olive oil, divided
2 tbsp red wine vinegar
salt and pepper to taste
1 semi-baguette or small ciabatta loaf, halved lengthwise
2 tbsp butter, melted
2 cloves garlic, minced
1 tsp dried basil or Italian herb seasoning blend
¼ cup grated Parmesan cheese
4 mild Italian sausages
Directions
1In 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).
2In 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.
3Place 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.
Tips
1
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.
Disclaimer
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Personal Note
Personal Note
