Time: 40 min.
Complexity: easily
Servings: 4

Grilled sausage and mushroom toasts - a detailed recipe.

Ingredients:

• 6 pieces of baguette or sourdough bread
• 450 g zucchini, thinly sliced
• 450 g portobello mushrooms
• 1 small onion, cut into rings just over 1 cm thick.
• 1 red pepper, cut into 4 pieces
• 3 tablespoons olive oil, plus more for grilling and drizzling
• 3 sausages for frying with paprika or hot pepper (approx. 300 gr.)
• 1/4 tbsp. grated pecorino romano cheese
• 3/4 cup fresh basil, torn into leaves, plus more for garnish
• 1/2 cup marinated artichoke hearts, coarsely chopped
• 2 tablespoons white wine vinegar

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

baguette, zucchini, portobello mushrooms, Artichokes, kupaty (fried sausages)

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Preparation:

Step 1
• Preheat the grill to medium-high heat. Toss the zucchini with a pinch of salt in a colander and let stand.
  
  Brush the mushrooms, onion, and bell pepper with 1 tablespoon of olive oil; season with salt and pepper. Brush the bread slices with 1 tablespoon of olive oil; sprinkle with salt and pepper.
  
  Oil the grill grate. Add the vegetables and grill until tender, 6 to 10 minutes. Grill the sausage, turning, until cooked through, 10 to 12 minutes. Grill the bread for 1 to 2 minutes. Chop the vegetables and sausage and transfer to a medium bowl. Add the cheese and 1/4 cup basil and toss to combine; season with salt and pepper.
  
  Grilled mushrooms, can be pre-glazed in molasses.
Step 2
• Squeeze the zucchini to remove excess liquid; place in a bowl and toss with the artichokes, the remaining 1/2 cup basil, 1 tablespoon olive oil, and vinegar. Season with salt and pepper.
Step 3
• Cut the bread slices in half and top with the sausage mixture, drizzle with olive oil, and garnish with basil. Serve with zucchini salad.

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