Categories: Meals

Ingredients

• 1 lb. zucchini, thinly sliced
• Kosher salt
• 1 lb. Portobello mushrooms, stems removed
• 1 small onion, sliced into 1/2-inch thick rings
• 1 red bell pepper, quartered
• 3 tbsp. olive oil, plus more for grilling and drizzling
• Black pepper
• 6 1/2-inch thick slices crusty Italian or sourdough bread
• 3 links hot Italian sausage
• 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 tbsp. white wine vinegar

Directions

1. Preheat a grill to medium high. Toss the zucchini with a generous pinch of salt in a colander; set aside.

2. Brush the mushrooms, onion and bell pepper with 1 tbsp. olive oil; season with salt and pepper. Brush the bread slices with 1 tbsp. olive oil; season with salt and pepper.

3. Oil the grill grates. Grill the veggies, turning, until tender, 6-10 minutes. Grill the sausages, turning, until marked and cooked through, 10-12 minutes. Toast the bread on the grill, 1-2 minutes. Chop the veggies and sausages and transfer to a medium bowl. Add the cheese and 1/4 cup basil and toss; season with salt and pepper.

4. 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 tbsp. olive oil and the vinegar. Season with salt and pepper.

5. 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.

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