Braseltouille - Meatatarian Ratatouille

Braseltouille - Meatatarian Ratatouille

20
Rock_lobster 163

"Ratatouille a la Braselton, GA. I know some reviewers will cry 'False! This is nothing like ratatouille!' but pfft, because I took the premise of ratatouille, switched it up, and renamed it. Scoop it up on some crusty French bread and you'll be instantly transported to the thrilling town of Braselton."

Ingredients 1 h 30 m {{adjustedServings}} servings 336 cals

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 336 kcal
  • 17%
  • Fat:
  • 24.7 g
  • 38%
  • Carbs:
  • 11.1g
  • 4%
  • Protein:
  • 17.5 g
  • 35%
  • Cholesterol:
  • 63 mg
  • 21%
  • Sodium:
  • 715 mg
  • 29%

Based on a 2,000 calorie diet

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Directions

  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Cook and stir sausage in a large skillet over medium heat until sausage is crumbly and no longer pink, about 10 minutes; drain excess grease, reserving 1 tablespoon of the pan drippings. Transfer drained sausage to a large bowl and set aside. Cook and stir green bell pepper, onion, and garlic in the pan drippings until green pepper is soft, about 8 minutes; transfer to bowl containing sausage.
  3. Swirl olive oil in the hot skillet and cook and stir zucchini and yellow squash in hot oil until slightly softened, about 8 minutes; stir in tomatoes and Italian seasoning. Season with salt and black pepper. Bring the mixture to a boil and simmer until squash are tender, 10 to 15 more minutes.
  4. Stir sausage and vegetables into skillet, raise heat to high, and bring mixture to a boil. Reduce heat to medium and cook, stirring often, until the liquid has reduced, about 15 minutes. Spread the mixture into a 9x13-inch baking dish and sprinkle Cheddar cheese over the top.
  5. Bake in the preheated oven until the mixture is bubbly and the cheese has melted and begun to brown, 25 to 30 minutes.
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Footnotes

  • Cook's Note:
  • After removing everything at the end, I sometimes strain all of the liquid, reserving it for other recipes, such as using it in beef stew, or as the liquid in a slow-cooker pork tenderloin.
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Reviews 20

  1. 24 Ratings

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crapple
5/4/2012

Love this one! I've made it with different kinds of sausage (pork, turkey, and chicken), but the best I've found has been from Publix greenwise italian chicken sausage - the jenny-o spicy italian turkey sausage is a close second. With either of these I don't have to worry about measuring the drippings, I just leave it all in the pan as it's leaner than pork and not nearly as oily. Also, as I like spicy more than my wife does, I'll use Sriracha on my plate, and she'll use a sweet pepper relish. It's just so darn good!

Jackie Toumi
7/4/2012

This was awesome. Used 2 fresh chicken basil sausages...less fat, and yellow peppers. A big hit with the family.

Al
5/4/2012

Scrumptious ! Sausage, cheese, spicy, what's not to like. I've been looking for a recipe like this and it was everything I wished for. When you make this be sure to take the cook's advice and strain the juice, you'll be glad you did.