Sausage Ratatouille Recipe

Sausage Ratatouille Recipe photo by Taste of Home

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You’ll feel like Ratatouille’s great chef, Remy, when you serve this veggie-packed dish party guests will rave about. Don’t let the ingredient list fool you: Pantry staples and an easy-cook method make this one a cinch. —Janine Freeman, Blaine, Washington

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Sausage Ratatouille Recipe

Prep: 20 min. Cook: 25 min.

Yield: 24 Servings

20 25 45

Ingredients

2 pounds Johnsonville® Sweet Italian Sausage links links, cut into 1/2-inch slices
1/2 pound fresh green beans, trimmed and cut into 2-inch pieces
2 medium green peppers, julienned
1 large onion, chopped
5 shallots, chopped
2 garlic cloves, minced
2 tablespoons butter
2 tablespoons olive oil
4 medium zucchini, quartered and sliced
5 roma tomatoes, chopped
1/2 teaspoon sugar
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon crushed red pepper flakes
1/8 teaspoon ground allspice
1/4 cup minced fresh parsley
1/3 cup grated Parmesan cheese
Hot cooked rice

Directions

In a large skillet, cook sausage over medium heat until no longer pink; drain. Remove and keep warm.
In the same skillet, cook the beans, green peppers, onion, shallots and garlic in butter and oil over medium heat until tender. Stir in the zucchini, tomatoes, sugar, salt, pepper, pepper flakes and allspice. Cook and stir for 6-8 minutes or until vegetables are tender.
Stir in sausage and parsley; heat through. Sprinkle with cheese. Serve with rice. Yield: 24 servings.

Nutritional Facts 1/2 cup (calculated without rice) equals 168 calories, 12 g fat (5 g saturated fat), 30 mg cholesterol, 396 mg sodium, 7 g carbohydrate, 1 g fiber, 8 g protein.

Originally published as Sausage Ratatouille in Simple & Delicious February/March 2012, p56

Parmesan Pointers

When a recipe calls for shredded Parmesan cheese, use the cheese found in bags in the grocery store dairy section. Shredded Parmesan is often used in salads or soups where the shreds make a pretty garnish. If grated Parmesan is called for, use the finely grated cheese sold in containers with shaker/pourer tops. This type works well in lasagna and casseroles. (You can substitute either shredded or grated Parmesan in equal proportions in your favorite recipes.) If you decide to buy a chunk of Parmesan cheese and grate your own, be sure to use the finest section on your grating tool. You can also use a blender or food processor. Simply cut the cheese into 1-inch cubes and process 1 cup of cubes at a time on high until finely grated.

Medium-Bodied Red Wine

Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.

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Sausage Ratatouille

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Reviewed on Aug. 08, 2012 by davenportzine

Very tasty! I used hot Italian sausage instead, and cut out the red pepper flakes. This is an excellent dish for utilizing stuff grown in your garden!