Sausage ratatouille

Yield: 6 servings

Measure Ingredient
½ pounds Eggplant; cut into 1/2 inch cubes
½ pounds Mushrooms; quartered
1 \N Summer squash; diced 3/4in
1 \N Zucchini; diced 3/4 inch
1 \N Red pepper; diced 3/4 inch
1 \N Yellow pepper; diced 3/4 in
282 xes Calories
13 xes G protein
20 xes G carbohydrate
1 \N Onion; diced (1 cup)
2 tablespoons Olive oil
½ teaspoon Salt
½ teaspoon Pepper
1 pounds Hot italian sausage
¾ cup Chunky spaghetti sauce
18 xes G fat
35 xes Mg cholesterol
757 xes Mg sodium


1. Preheat oven to 400F. In large, shallow roasting pan, combine vegetables; mix. Drizzle with oil; sprinkle with the salt and pepper. Stur until vegetables are coated. Bake 30 minutes, stirring once.

2. In large nonstick skillet, combine sausage and 1 cup water; boil.

Cover; simmer 8 minutes orr until firm. Drain; cool on plate. Cut crosswise into ½-inch slices. In skillet, over medium-high heat, lightly brown sausage 5 minutes. Add sauce; mix. Add to vegetables; bake 15 minutes or until vegetables are tender.

From: McCalls September 1993

Happy Charring

~-- EZPoint V2⅕ * Origin: "LaRK's" Place (1:343/26.3) ====================================================================== ==== BBS: Computer Specialties BBS Date: 08-04-93 (17:07) Number: 60105 From: LAWRENCE KELLIE Refer#: NONE To: ALL Recvd: NO Subj: recipe Conf: (149) COOKING

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