Ratatouille Sausage Bake Recipes

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RATATOUILLE WITH ITALIAN SAUSAGE



Ratatouille with Italian Sausage image

Categories     Bread     Sausage     Summer

Yield serves 10 to 12

Number Of Ingredients 10

3 zucchini (about 1 1/2 pounds)
3 summer squash (about 1 1/2 pounds)
1 onion
1 red bell pepper
1 yellow bell pepper
1 large eggplant
2 pounds Italian sausage
3 (14-ounce) cans crushed tomatoes
1 teaspoon Italian seasoning
Salt and pepper

Steps:

  • Trim and discard the stems from the zucchini and summer squash and slice them into 1/4-inch-thick rounds.
  • Peel the onion and dice into 1/4- to 1/2-inch pieces. Cut the peppers in half, remove and discard the stems and seeds, and cut into 1/2-inch pieces. Remove and discard the stem from the eggplant and cut into 3/4-inch chunks.
  • Cut the Italian sausage into 1/4- to 3/8-inch-thick slices and place in a large stock pot. Cook over medium-high heat, stirring occasionally, for 5 minutes, or until browned. Add the zucchini, squash, onion, and peppers and cook, stirring occasionally, for 20 minutes, or until the vegetables start to soften. Add the eggplant and cook for 10 minutes, or until the vegetables are almost tender. Stir in the tomatoes and Italian seasoning, season with salt and pepper, and cook for 10 minutes, or until all of the vegetables are cooked through. Serve warm.
  • Food Trivia
  • Everyone has their own version of how to cut an onion without crying. I'm not convinced that any of them work, but the most popular versions seem to be: 1) freeze the onions for half an hour before chopping; 2) peel them under running water; 3) don't slice the onion root, which releases the strongest fumes; 4) breathe through your nose while chopping. And we can't forget to include holding a piece of bread in your mouth as you chop, although I suggest you try this one when no one else is around.
  • VEG OUT
  • Do I even have to say you can leave out the Italian sausage?

RATATOUILLE SAUSAGE BAKE



Ratatouille Sausage Bake image

A no-fuss, warming dish, superb as a mid-week supper. This seems like a lot of vegetable but they cook down quite a lot. Vegetarians can omit sausage and opt for beans instead. Serve with new potatoes and a salad if desired. This recipe is a variation on the Holford Low GL Diet. It is still very healthy! I love it because preparation is simple. I stir the garlic and tomato paste in at the end of the cooking period (prevents burning). Tip 1: If adding new potatoes, cut in half and place cut side down for quicker cooking. Tip 2: I prefer to cook the sausages separately, but they can be added half way through the cooking time. Tip 3: The sweeter the peppers, the better the taste.

Provided by jackiekpenergy.com

Categories     One Dish Meal

Time 1h20m

Yield 2 serving(s)

Number Of Ingredients 10

4 lean good-quality sausages (venison are the leanest, otherwise opt for lean pork or beef)
4 bell peppers, quartered and then halved if pieces are very large (red orange or yellow)
2 red onions, quartered
2 -4 courgettes, sliced in 1 inch pieces (depending on size)
3 -6 new potatoes, cut in half (depending on size) (optional)
2 tablespoons olive oil
2 teaspoons mixed Italian herbs
2 garlic cloves, crushed (or garlic paste)
2 tablespoons tomato paste
black pepper

Steps:

  • Place peppers, onions, courgettes and new potatoes in a shallow casserole or roasting tin, sprinkle herbs and drizzle with oil.
  • Place in a preheated oven for around an hour at 180C/350F/gas mark 4.
  • Just before serving stir in tomato and garlic paste and grind black pepper on top.

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