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Sausage Ratatouille

 Sausage Ratatouille
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
24 ServingsPrep: 20 min. Cook: 25 min.


  • 2 pounds sweet Johnsonville® Mild 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


  • 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

2 of 2

Sausage Ratatouille (continued)

Directions (continued)

  • 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.
Wine: Medium-Bodied Red Wine: Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.