Back to Sausage Ratatouille

Print Options


Card Sizes

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 plum 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): 168 calories, 12g fat (5g saturated fat), 30mg cholesterol, 396mg sodium, 7g carbohydrate (3g sugars, 1g fiber), 8g protein.

Reviews for Sausage Ratatouille

Sort By :

Average Rating
smagal User ID: 5715837 178190
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!"

cmtmal User ID: 6410725 132205
Reviewed Jul. 7, 2013

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

davenportzine User ID: 6711030 132202
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!"

Loading Image