- 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
Method
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
Disclaimer: We seek to be accurate with respect to the ingredients, nutritional information, product images and descriptions listed on our website, however, this information may change from time to time. Please always refer to the product package for the most current and accurate ingredient and nutrition information or other product information.
Nutritional Facts Per Serving
- 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
