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-> [French, Vegetables, Western European] -> [Sausage ratatouille Recipe] |
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Sausage ratatouille
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| Artist: |
_ |
| Categories: |
French, Vegetables, Western European |
| Yield: |
6 |
| Rating: |
0 |
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Ingredients:
| 1/2
| lbs | Eggplant, cut into | | | -?inch cubes | | 1/2
| lbs | Mushrooms, quartered | | 1
| | Summer squash, diced žin | | 1
| | Zucchini, diced ?inch | | 1
| | Red pepper, diced ?inch | | 1
| | Yellow pepper, diced ?in | | 1
| | Onion, diced (1 cup) | | 2
| tbsp | Olive oil | | 1/2
| tsp | Salt | | 1/2
| tsp | Pepper | | 1
| lbs | Hot italian sausage | | 3/4
| cup | Chunky spaghetti sauce | | | NUTRITIONAL INFORMATION/SERV | | 282
| x | Calories | | 13
| x | G protein | | 20
| x | G carbohydrate | | 18
| x | G fat | | 35
| x | Mg cholesterol | | 757
| x | Mg sodium |
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Procedures:
| 1 | Preheat oven to 400°F. | | 2 | In large, shallow roasting pan, combine vegetables; mix. | | 3 | Drizzle with oil; sprinkle with the salt and pepper. | | 4 | Stur until vegetables are coated. | | 5 | Bake 30 minutes, stirring once. | | 6 | In large nonstick skillet, combine sausage and 1 cup water; boil. | | 7 | Cover; simmer 8 minutes orr until firm. | | 8 | Drain; cool on plate. | | 9 | Cut crosswise into ?inch slices. | | 10 | In skillet, over medium-high heat, lightly brown sausage 5 minutes. | | 11 | Add sauce; mix. | | 12 | Add to vegetables; bake 15 minutes or until vegetables are tender. |
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