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Suggest a better description1 Preheat oven to 400F. Using a large oven-proof pan over medium-high heat, saut? onions in olive oil until they begin to soften, about 5 minutes. Add garlic and reduce heat to low.
2 While the onions and garlic are cooking over low heat, put 2 tablespoons of olive oil in a another large skillet over high heat. As soon as the pan gets hot, add enough zucchini cubes to form a layer on the bottom of the pan. Cook over high heat, stirring, until zucchini is lightly browned on all sides. Remove zucchini cubes, and add them to pan with the onions.
3 Repeat process until all of the zucchini cubes have been cooked. Continue with the bell peppers, then the eggplant cubes, adding the browned vegetables to the onion pan as soon as they are cooked. Add more olive oil as needed.
4 Add the tomatoes (and their juice) to your large oven-proof pan with the rest of the vegetables, along with salt, black pepper, red pepper, thyme, rosemary and 1/4 cup of water. Bring to a boil. Nestle the sausages in the pan.
5 Transfer to the oven and cook, uncovered, for 30 to 40 minutes, until the sausages are cooked through.
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Serving Size: 1 Serving (369g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 132 | ||
Calories from Fat: 66 (50%) | ||
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Amt Per Serving | % DV | |
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Total Fat 7.4g | 10 % | |
Saturated Fat 1.1g | 5 % | |
Monounsaturated Fat 5g | ||
Polyunsanturated Fat 0.9g | ||
Cholesterol 0mg | 0 % | |
Sodium 448mg | 15 % | |
Potassium 626.2mg | 16 % | |
Total Carbohydrate 16.6g | 5 % | |
Dietary Fiber 7g | 28 % | |
Sugars, other 9.6g | ||
Protein 3.1g | 4 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 132
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