Roasted Ratatouille with Sausage
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Roasted Ratatouille with Sausage

Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 4
Author Tempie

Ingredients

  • 1 medium eggplant , ends trimmed, peeled, cut into 1 inch cubes
  • 1 large red bell pepper , cut into 1/2 inch cubes
  • 2 medium red onions , cut into 1/2 inch pieces
  • 3 small/med zucchini , ends trimmed, cut into quarters lengthwise, then cut into 1/2 inch pieces
  • 10 cloves of garlic , peeled (about a whole small head)
  • 2 tbsp olive oil
  • 1 tsp garlic salt (I used Redmond Real Salt Garlic Salt)
  • 1 lb italian chicken sausage (you can use hot or sweet)
  • 1 tsp coconut oil (or olive oil)
  • 1 (14.5oz) can of petite diced tomatoes
  • 2 tbsp chopped fresh basil
  • salt to taste

Instructions

  • Preheat oven to 400°F. On a large rimmed baking sheet, add all of the vegetables. Pour the olive oil over the veggies, sprinkle with the garlic salt and toss to coat. Place in the oven and bake until lightly browned and tender, about 45 minutes. About 10-15 minutes before the veggies are done, you will want to start browning the chicken sausage. Heat 1 tsp of coconut (or olive) oil in a large skillet. Add the sausage and begin breaking it up as it browns. When the sausage is browned, add the tomatoes, roasted vegetables and fresh basil to the pan and toss to combine. Check the seasonings and adjust if necessary.

Notes

*Cooking times may vary depending on your oven.
You could also serve this over rice, pasta or couscous, if desired. This would be a great way to stretch a pound of meat and veggies to make enough for six people!