Italian Sausage Ratatouille

One of the boys I care for loved helping me make this ratatouille for dinner that I found on the Yummly web site. He loved layering the vegetables and sampling the sweet sausage and feta cheese. We combined the ingredients before serving it on top of rice and quinoa.

You Will Need:

1 large onion
1 large eggplant
2 yellow squash, and/or zucchini
3 bell peppers, any color
20 ounces cherry tomatoes
3 tablespoons extra virgin olive oil
2 teaspoons dried thyme, or herbs of your choosing
5 teaspoons minced garlic
sea salt, to taste
ground black pepper, to taste
1 pound Italian sausage

What to Do:

1. Preheat oven to 425F. Peel and chop onion. Chop eggplant and squash into1 inch chunks. Deseed and chop bell peppers.

2. Layer in a casserole dish starting with onions, then eggplant and peppers, squash, and finally cherry tomatoes.

3. Douse with 2/3rd of the olive oil. Sprinkle with herbs, garlic, salt, and pepper. Place in the oven, and roast for 30 minutes.

4. Meanwhile, remove sausage from casing. Add remaining oil to a saute pan over medium-high heat. Add sausage and saute until cooked through.

5. After the veggies have roasted for about 30 minutes, add the sausage and continue cooking for about 15 minutes, or until veggies are tender.

6. Serve immediately, or cool and refrigerate, allowing the flavors to mingle before serving.

References:

Recipe from Yummly
Photo by Stephanie Felzenberg and Yummly