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Sausage Ratatouille Recipe

Sausage Ratatouille Recipe

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
TOTAL TIME: Prep: 20 min. Cook: 25 min. YIELD:24 servings


  • 2 pounds sweet Italian sausage 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


  • 1. In a large skillet, cook sausage over medium heat until no longer pink; drain. Remove and keep warm.
  • 2. 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.
  • 3. 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.

Reviews for Sausage Ratatouille

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Reviewed Aug. 20, 2013

"I just used this as a general guideline and changed it to what I had in the garden. It was really good!"

Reviewed Jul. 7, 2013

"I love that its a fast recipe, looks pretty with all the colors of vegetables and taste good."

Reviewed Aug. 8, 2012

"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!"

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Wine Pairings

Medium-Bodied Red Wine

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