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Ratatouille & Sausage Bake

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Rate this recipe 4.6/5 (5 Votes)

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.

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