You’ll feel like a great chef 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
Sausage Ratatouille
Sausage Ratatouille
Prep Time
20 min
Cook Time
25 min
Yield
10 servings
Ingredients
- 2 pounds sweet Italian sausage links
- 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
Directions
- In a large skillet, cook sausage over medium heat until no longer pink; drain. Remove and cut into 1/2-inch slices.
- In the same skillet, in batches 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.
Nutrition Facts
1-1/4 cups: 337 calories, 26g fat (8g saturated fat), 57mg cholesterol, 752mg sodium, 15g carbohydrate (6g sugars, 3g fiber), 14g protein.
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