Oven-Baked Ratatouille & Sausages
Ratatouille is not only the name of an adorable animated film, but it is one heck of a delicious French dish, and this Oven-Baked Ratatouille & Sausages is my take on a seasonal classic.
The other day someone asked me how I come up with my recipe ideas. The truthful answer is that I have absolutely no idea, it just kind of happens. Often the recipes are dishes I commonly make myself and want to share them with you, other times they are ideas I see online or in restaurants that inspire me and I decide to take my own twist on them. One small fun fact you may or may not know about me is that I love to travel. I love to experience new cultures not only through their history but through their food. I am fascinated by traditional foods, ancestral eating, and how we got to where we are from where we once were. Every time we travel to a new place I take the time to research the country’s food history, their traditional dishes and the best places to eat. (This is my idea of fun.) Sometimes my research works out in my favour; like eating cardamom buns in Sweden, while other times it directs me to things like pickled herring in Iceland. (I suppose you can’t win them all.) Regardless, I love discovering why these dishes became so popular, be it their local and seasonally ingredients, their health benefits, or how they were passed down through generations.
Ratatouille is a French dish originated from the Provence region that is made with hearty seasonal vegetables. The dish is typically made by stewing vegetables on the stovetop however, I wanted to simplify the dish a little and try an oven-baked version. I added some simple baked and broiled sausage, which you could choose to omit altogether or swap for another protein you like. The leftover ratatouille can be used as a base or side for other dishes, or I like to crack a couple eggs into it for a delicious breakfast.
Oven-Baked Ratatouille & Sausages
The longer you leave the vegetables the more tender they will be; to help increase cooking time, try to cut the vegetables into smaller pieces. I used pork sausages, but chicken or turkey sausages would well too.
Paleo, Gluten-Free, Dairy-Free
- 1 eggplant, sliced and quartered
- 2 zucchini, sliced
- 2 bell peppers, cubed
- 1 red onion, cut into wedges
- 4 cloves garlic, peeled and gently crushed
- 28oz can crushed tomatoes
- 6 fresh basil leaves
- 1/2 tsp. oregano, dried
- 1/2 tsp. thyme, dried
- 2 tbsp. olive oil
- 1/2 tsp. sea salt
- 1/4 tsp. fresh pepper
- 4-6 organic sausages
- Preheat oven to 400°F.
- In a large baking dish or casserole, add the chopped eggplant, zucchini, bell peppers, red onion and garlic cloves. Cover with olive oil and season with salt and pepper, and toss to ensure everything is well coated.
- Transfer to the oven and roast vegetables for 35-40 minutes until tender.
- Remove from the oven and add in crushed tomatoes, basil, thyme and oregano, and stir gently to combine. You want to ensure the veggies are well coated in the tomato sauce.
- Once combined, add sausages on top of vegetable mixture, tucking them in lightly.
- Return to the oven and bake for another 20 minutes until sausages are cooked through. Once cooked turn the oven to broil for 3-5 minutes until ratatouille is bubbling and sausages are golden and crisp on top.
- Spoon a generous serving of ratatouille onto the plate, top with a sausage.
- Serve and enjoy!