{"id":4068,"date":"2019-09-26T15:58:28","date_gmt":"2019-09-26T15:58:28","guid":{"rendered":"https:\/\/sweetvegan.net\/?p=4068"},"modified":"2019-09-26T16:09:01","modified_gmt":"2019-09-26T16:09:01","slug":"ratatouille-with-sausages","status":"publish","type":"post","link":"https:\/\/sweetvegan.net\/ratatouille-with-sausages\/","title":{"rendered":"Ratatouille with Sausages"},"content":{"rendered":"
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Ratatouille and Sausages<\/div>\t
2019-09-26 10:55:03<\/div>\t\t
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. <\/div>\t
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Ingredients<\/div>\t\t\t
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  1. 2 Tablespoons olive oil<\/li>\t\t\t\t
  2. 1 tablespoon balsamic vinegar or red wine<\/li>\t\t\t\t
  3. 1 red onion diced<\/li>\t\t\t\t
  4. 3 cloves garlic minced<\/li>\t\t\t\t
  5. 1 cup mushroom quartered<\/li>\t\t\t\t
  6. 1 cup zucchini chopped<\/li>\t\t\t\t
  7. 1 cup eggplant cubed<\/li>\t\t\t\t
  8. 1 cup bell pepper (yellow or orange) cubed<\/li>\t\t\t\t
  9. 2 cups tomatoes diced (and all their juices)<\/li>\t\t\t\t
  10. 1 tablespoon fresh oregano, chopped<\/li>\t\t\t\t
  11. 1 teaspoon fresh thyme, chopped<\/li>\t\t\t\t
  12. 1 small handful of fresh basil (remove the leaves and separate from the stalks, but keep both)<\/li>\t\t\t\t
  13. Sea salt and pepper to taste<\/li>\t\t\t\t
  14. 6 vegan sausages of your choice<\/li>\t\t\t<\/ol>\n\t\t<\/div>\t\t
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    Instructions<\/div>\t\t\t
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    1. Heat 2 tablespoons of oil in a large casserole pan over a medium heat, add the chopped eggplant, zucchini, mushrooms and peppers and saut\u00e9 for about 5 minutes, or until golden and slightly tender but not cooked. Toss this vegetable mix into a bowl and set aside.<\/li>\t\t\t\t
    2. To the pan, add the onion, garlic, basil stalks and thyme leaves with another drizzle of oil, if needed. Saut\u00e9 at least 10 to 12 minutes, or until tender and golden.<\/li>\t\t\t\t
    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.<\/li>\t\t\t\t
    4. Mix well and cover the pan and simmer over a low heat for 15 minutes.<\/li>\t\t\t\t
    5. Add the sausages, cover again and simmer for about 20 more minutes.<\/li>\t\t\t\t
    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.<\/li>\t\t\t<\/ol>\n\t\t<\/div>
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