Name: Sausage Ratatouille recipe
Prep time: 60 min
Cook time: 50 min
Total time: 110 min
Yield: 4
Cuisine: french
Ingredients: 2 zucchinis medium; 1 eggplant small; 1 tbs salt; 2 capsicums red green; 4 tomatoes; 1 Spanish onion; 2 tbs olive oil; 1 tsp ground coriander; 1 tsp fennel seeds; 2 garlic cloves sliced; 8 pork sausages; 1 handful thyme sprigs

by Greer Worsley Last updated on 08/06/2019

Nothing beats the simplicity of a tray-bake, and this one has all the goodness of vegetables with the yummy addition of pork sausages. - Greer Worsley

Ingredients

2 zucchinis medium
1 eggplant small
1 tbs salt
2 capsicums red green
4 tomatoes
1 Spanish onion
2 tbs olive oil
1 tsp ground coriander
1 tsp fennel seeds
2 garlic cloves sliced
8 pork sausages
1 handful thyme sprigs

Method

Step 1

Cut zucchini and eggplant into a 2cm dice. Place in a colander and toss through salt. Leave for an hour to allow the vegetables to release their liquid.
Step 2

Preheat oven to 220C (200C fan-forced). Slice capsicums into 2cm cubes, discarding seeds and membrane. Cut tomatoes and onion into wedges.
Step 3

Pat eggplant and zucchini dry with paper towel and place in a large baking tray with remaining vegetables. Add olive oil, coriander, fennel seeds, garlic and some salt and pepper. Toss well to combine, then bake for 30 minutes.
Step 4

Place sausages directly on top of the vegetables with thyme sprigs, and return to the oven for 20 minutes until sausages are cooked through.