Italian Sausage Ratatouille

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Servings: 4 Prep: 20 min Cook: 25 min Dairy Free GAPS Gluten Free Low Carb Paleo Cook for One Homestyle Oven Added 5 months ago Updated 5 months ago

Missing nutrition data for: Eggplant, Yellow Squash, Bell Peppers, Cherry Tomatoes, Extra Virgin Olive Oil, Sea Salt, Ground Black Pepper

Ingredients

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

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 sauté pan over medium-high heat. Add sausage and sauté 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.