- Level
- very easy
- Prep Time
- 10 mins
- Total Time
- 30 mins
- Serves
- 8
Ingredients
- 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
- 125 mL
- ¼ 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
- ¼ cup
- grated Parmesan cheese
- 60 mL
- 4
- mild Italian sausages
Directions
Step 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).
Step 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.
Step 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.
Tips
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Nutritional Facts
- Nutrition Description:
- Per serving (1/8 of the recipe)
- Calories:
- 410
- Fat:
- 22 g
- Saturated Fat:
- 7 g
- Carbs:
- 37 g
- Fibre:
- 11 g
- Sugar:
- 3 g
- Cholesterol:
- 30 mg
- Protein:
- 16 g
- Sodium:
- 990 mg