Ratatouille Sausage Bake
Warm and rustic, this Ratatouille Sausage Bake is a one-pan dinner that combines the vibrant flavors of a classic Mediterranean ratatouille with hearty Italian sausage for a satisfying twist. Packed with fresh zucchini, yellow squash, eggplant, bell peppers, and roma tomatoes, this colorful dish is seasoned with aromatic herbs like basil, oregano, and thyme, then oven-roasted to perfection. The juicy sausage links nestle amidst the tender caramelized vegetables, creating a dish that's both comforting and nutritious. Ready in just an hour, this oven-baked wonder is perfect for busy weeknights or casual gatherings. Serve it straight from the oven with a sprinkle of Parmesan cheese and a touch of fresh parsley for added flair. This gluten-free and customizable recipe is sure to become a family favorite!
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Recipe Information
Ingredients
- 2 tbsp olive oil
- 1 medium zucchini
- 1 medium yellow squash
- 1 small eggplant
- 1 red bell pepper
- 1 yellow bell pepper
- 3 roma tomatoes
- 1 small red onion
- 3 garlic cloves
- 4 Italian sausage links
- 1 tsp dried basil
- 1 tsp dried oregano
- 1 tsp dried thyme
- 1 tsp salt
- 0.5 tsp black pepper
- 0.25 tsp crushed red pepper flakes (optional)
- 0.25 cup grated Parmesan cheese (optional, for serving)
- 2 tbsp fresh parsley (optional, for garnish)
Instructions
Preheat your oven to 400°F (200°C).
Prepare the vegetables: slice the zucchini, yellow squash, eggplant, and roma tomatoes into 1/4-inch rounds. Dice the red and yellow bell peppers, and finely chop the red onion and garlic.
In a large oven-safe baking dish, drizzle 1 tablespoon of olive oil. Spread the chopped red onion and garlic evenly over the bottom of the dish.
Layer the sliced zucchini, yellow squash, eggplant, and roma tomatoes in alternating patterns across the dish. Scatter the diced bell peppers over the top.
In a small bowl, mix the dried basil, oregano, thyme, salt, black pepper, and crushed red pepper flakes (if using). Sprinkle this spice mixture evenly over the vegetables. Drizzle the remaining tablespoon of olive oil over the top.
Nestle the Italian sausage links among the vegetables, ensuring they are evenly spaced and partially buried in the vegetable mixture.
Cover the baking dish with foil and place it in the preheated oven. Bake for 30 minutes.
After 30 minutes, remove the foil and continue baking for another 10 minutes, or until the sausages are cooked through (internal temperature should reach 160°F) and the vegetables are tender and slightly caramelized.
Remove the dish from the oven. If desired, sprinkle grated Parmesan cheese over the vegetables and garnish with fresh parsley.
Serve hot and enjoy your Ratatouille Sausage Bake!
Nutrition Facts
Calories |
390 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 27.9 g | 36% | |
| Saturated Fat | 8.6 g | 43% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 48 mg | 16% | |
| Sodium | 1277 mg | 56% | |
| Total Carbohydrate | 21.0 g | 8% | |
| Dietary Fiber | 6.0 g | 21% | |
| Total Sugars | 10.3 g | ||
| Protein | 18.9 g | 38% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 169 mg | 13% | |
| Iron | 2.6 mg | 14% | |
| Potassium | 983 mg | 21% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
