Main Dishes

Ratatouille with Sausages

Ratatouille and Sausages
This hearty country dish is from the Provence region of France, near the Mediterranean Sea. Ratatouille is a chunky vegetable stew that is perfect at the end of summer, when the vegetables are in season but the weather is cooling down.
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  1. 2 Tablespoons olive oil
  2. 1 tablespoon balsamic vinegar or red wine
  3. 1 red onion diced
  4. 3 cloves garlic minced
  5. 1 cup mushroom quartered
  6. 1 cup zucchini chopped
  7. 1 cup eggplant cubed
  8. 1 cup bell pepper (yellow or orange) cubed
  9. 2 cups tomatoes diced (and all their juices)
  10. 1 tablespoon fresh oregano, chopped
  11. 1 teaspoon fresh thyme, chopped
  12. 1 small handful of fresh basil (remove the leaves and separate from the stalks, but keep both)
  13. Sea salt and pepper to taste
  14. 6 vegan sausages of your choice
  1. Heat 2 tablespoons of oil in a large casserole pan over a medium heat, add the chopped eggplant, zucchini, mushrooms and peppers and sauté for about 5 minutes, or until golden and slightly tender but not cooked. Toss this vegetable mix into a bowl and set aside.
  2. To the pan, add the onion, garlic, basil stalks and thyme leaves with another drizzle of oil, if needed. Sauté at least 10 to 12 minutes, or until tender and golden.
  3. Return the cooked vegetables to the pan and stir in the tomatoes and oregano, the balsamic or wine and a pinch of salt and black pepper.
  4. Mix well and cover the pan and simmer over a low heat for 15 minutes.
  5. Add the sausages, cover again and simmer for about 20 more minutes.
  6. Tear in the basil leaves, finely grate in the lemon zest and adjust the seasoning, if needed. Serve with bread, couscous or steamed rice.
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