GRILLED SAUSAGE AND MUSHROOM TOASTS

Grilled Sausage and Mushroom Toasts image

Provided by Food Network Kitchen

Time 40m

Yield 4 servings

Number Of Ingredients 12

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Ingredients

1 pound zucchini, thinly sliced
Kosher salt
1 pound portobello mushrooms, stems removed
1 small onion, sliced into 1/2-inch-thick rings
1 red bell pepper, quartered
3 tablespoons extra-virgin olive oil, plus more for grilling and drizzling
Freshly ground pepper
6 1/2-inch-thick slices crusty Italian or sourdough bread 3 links hot or sweet Italian sausage (8 to 10 ounces)
1/4 cup grated pecorino Romano cheese
3/4 cup fresh basil, torn, plus more for topping
1/2 cup drained marinated artichoke hearts, roughly chopped
2 tablespoons white wine vinegar

Steps:

Preheat a grill to medium high. Toss the zucchini with a generous pinch of salt in a colander; set aside.
Brush the mushrooms, onion and bell pepper with 1 tablespoon olive oil; season with salt and pepper. Brush the bread slices with 1 tablespoon olive oil; season with salt and pepper.
Oil the grill grates. Grill the vegetables, turning, until tender, 6 to 10 minutes. Grill the sausages, turning, until marked and cooked through, 10 to 12 minutes. Toast the bread on the grill, 1 to 2 minutes. Chop the vegetables and sausages and transfer to a medium bowl. Add the cheese and 1/4 cup basil and toss; season with salt and pepper.
Squeeze the zucchini to remove any excess liquid; transfer to a bowl and toss with the artichoke hearts, remaining 1/2 cup basil and 1 tablespoon olive oil and the vinegar. Season with salt and pepper.
Cut the bread slices in half and top with the sausage mixture; drizzle with olive oil and top with basil. Serve with the zucchini salad.

Nutrition Facts : Calories 490, Fat 27 grams, SaturatedFat 6 grams, Cholesterol 26 milligrams, Sodium 998 milligrams, Carbohydrate 43 grams, Fiber 5 grams, Protein 19 grams, Sugar 9 grams