Ratatouille & Sausage Bake

By carvalhohm

Ingredients

• 4 links fully cooked Italian chicken sausage, sliced
• 1 medium eggplant (unpeeled), chopped
• 2 zucchini, chopped
• 2 yellow squash, chopped
• 1 red onion, chopped
• 1 red bell pepper, chopped
• 1 (14.5-ounce) can diced tomatoes, drained
• 2 tablespoons tomato paste
• 2 tablespoons extra-virgin olive oil
• 1 tablespoon red wine vinegar
• 1 tablespoon minced garlic
• 2 teaspoons Italian seasoning
• Salt to taste
• 2 teaspoons freshly ground pepper

Details

Adapted from post-gazette.com

Preparation

Step 1

Preheat oven to 375 degrees.

Place all the ingredients in a large mixing bowl, and toss to combine.

Transfer them to a 13-by-9-inch baking dish, and spread to even out the top. It is alright if the baking dish is nearly overflowing, as the vegetables will cook down.

Bake, uncovered, for 1 hour. For 100 calorie portions, slice casserole into 12 sections by cutting 3 rows by 4 rows.

Makes 4 lunch portions or 3 dinner portions.