Smoky Ratatouille with Spicy Sausage

Smoky Ratatouille with Spicy Sausage

Cheryl Forberg

Cheryl Forberg

November 20th, 2017

https://simplefeast.com/chefscatalog

Smoky Ratatouille with Spicy Sausage

Serves 4
45 minutes total time
45 minutes active time
Intermediate

This well-loved Provencal dish of slowly simmered eggplant, bell peppers, tomatoes, onions and fresh herbs takes on new depth when you grill the vegetables first. I serve it with sausage for a filling meal.

Cooking Notes:Use cooking sprays to minimize added fat. Rather than buying aerosol cans, it’s easy to make your own by purchasing an oil spray bottle and filling it with your own fresh oil as needed. For grilling and roasting, use olive oil. For regular baking and sautéeing, fill the spray bottle with a mild-flavored neutral oil.

You can substitute grape or cherry tomatoes for the fire-roasted tomatoes.Grill fresh tomatoes on skewers, carefully turning them from time to time, until they’re softened and just beginning to split. Add them to the diced grilled vegetables with the bell pepper and seasonings.

Ingredients
2 teaspoons extra-virgin olive oil
1 pound turkey sausage, preferably spicy Italian sausage
1 medium white or red onion, sliced into ½-inch thick rings
Olive oil cooking spray (see cooking note)
One (1- to-1 ½ pound) eggplant, sliced lengthwise into ½-inch thick slices
3 zucchini or yellow squash, sliced lengthwise into ½-inch thick slices
15 ounce can dice fire-roasted tomatoes, drained (see cooking note)
2 roasted, peeled red bell peppers, cut into ½-inch dice
1 tablespoon chiffonade basil
1 teaspoon coarsely chopped thyme leaves
1 large lemon
Kosher salt
Freshly ground black pepper
2 tablespoons coarsely chopped flat-leaf parsley

Directions
Preheat a grill or a grill pan over medium heat.

Meanwhile, heat the olive oil in a large saucepan. If the sausage is in links, remove the sausage from the casing. Crumble the sausage into the pan. Cook, breaking the sausage up into smaller pieces, until no longer pink, 8 to 10 minutes.

Remove from the heat. Drain off and discard any fat. Set the pan with the sausage aside while grilling the vegetables.

Insert toothpicks into the outer ring of the onions and press all the way into the center to hold the rings intact.

Lightly spray the onion, eggplant, and zucchini with the cooking spray. Grill the vegetables, turning once, until well marked, but not too dark, and tender (10 to 12 minutes for the onions, 8 to 10 minutes for the eggplant, and 4 to 6 minutes for the zucchini). Transfer to a platter as finished.

Cut the grilled vegetables into a ½-inch dice and add to the pan with the sausage.Stir in the red pepper, tomatoes, basil, and thyme. Grate the zest of the lemon directly into the pan. Season to taste with salt and pepper. Set over medium heat to reheat, as needed.

Divide among serving bowl and garnish with the parsley.

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Ingredients

  • 2 teaspoons extra-virgin olive oil
  • 1 pound turkey sausage, preferably spicy Italian sausage
  • 1 medium white or red onion, sliced into ½-inch thick rings
  • Olive oil cooking spray (see cooking note)
  • One (1- to-1 ½ pound) eggplant, sliced lengthwise into ½-inch thick slices
  • 3 zucchini or yellow squash, sliced lengthwise into ½-inch thick slices
  • 15 ounce can diced fire-roasted tomatoes, drained (see cooking note)
  • 2 roasted, peeled red bell peppers, cut into ½-inch dice
  • 1 tablespoon chiffonade basil
  • 1 teaspoon coarsely chopped thyme leaves
  • 1 large lemon
  • Kosher salt
  • Freshly ground black pepper
  • 2 tablespoons coarsely chopped flat-leaf parsley
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