Sausage Zucchini Ratatoulie 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?

SAUSAGE & ZUCCHINI RATATOULIE



Sausage & Zucchini Ratatoulie image

This recipe evolved out of stuff in the fridge and we love it so much I make it on a regular basis. It is a little spicy and pairs really well with French or cornbread. You can eat it alone or over rice to stretch it for a larger group. In the summer I use fresh tomatoes and add a dash of dried red pepper flakes and it is great. If you have yellow squash, toss them in; green pepper and/or eggplant is also a nice addition. Enjoy!

Provided by plunderroom

Categories     Vegetable

Time 17m

Yield 3-4 serving(s)

Number Of Ingredients 7

1 lb polish kielbasa sausage, sliced
2 -3 medium zucchini, sliced
1 large onion, chopped
1 garlic clove, minced
1 -2 tablespoon olive oil
1 (10 ounce) can Rotel tomatoes & chilies
salt & pepper

Steps:

  • Slice sausage and zucchini. Brown the sausage in oil on medium for a few minutes stirring often. Add onion, garlic and zucchini and continue stirring often for 5 minutes until the sausage is browned and vegetables are done but not over cooked. Add tomatoes, cover and simmer until heated through. Salt & pepper to taste. Serve alone with bread or over hot cooked rice. Serves 3 - 4.

Nutrition Facts : Calories 581.9, Fat 48.5, SaturatedFat 15.6, Cholesterol 87.8, Sodium 1770.2, Carbohydrate 16.1, Fiber 2.2, Sugar 5.4, Protein 21

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