Grilled Sausage with Garlic Bread and Quick Bean Salad

Prep Time: 10 minutes
Total Time: 30 minutes
Makes: 8


  1. 2 cans (1.08 L/38 oz) mixed beans (such as Romano, red kidney and navy) well-drained and rinsed
  2. 1 can (400 mL/14 oz) artichoke heart halves or quarters, drained
  3. 1/2 cup (125 mL) finely diced red onion
  4. 1/4 cup (60 mL) fresh basil leaves, torn or coarsely chopped
  5. 5 tbsp (75 mL) olive oil, divided
  6. 2 tbsp (30 mL) red wine vinegar
  7. Salt and pepper to taste
  8. 1 demi-baguette or small ciabatta loaf, halved lengthwise
  9. 2 tbsp (30 mL) butter, melted
  10. 2 cloves garlic, minced
  11. 1 tsp (5 mL) dried basil or Italian herb seasoning blend
  12. 1/4 cup (60 mL) grated Parmesan cheese
  13. 4 mild Italian sausages


  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.