Grilled Sausage with Garlic Bread & Quick Bean Salad
mixed beans (such as Romano, red kidney and navy),
well-drained and rinsed (19 fl oz/540 mL each)
artichoke heart halves or quarters, drained (14 oz/400 mL)
finely diced red onion
fresh basil leaves, torn or coarsely chopped
olive oil, divided
red wine vinegar
salt and pepper to taste
semi-baguette or small ciabatta loaf, halved lengthwise
dried basil or Italian herb seasoning blend
grated Parmesan cheese
mild Italian sausages
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.
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