Recipes
ratatouille-with-sundried-tomato-chicken-sausage
Categories




Ratatouille with Sundried Tomato Chicken Sausage

https://alfrescoallnatural.com/images/default-source/al-fresco-recipes/0609_af-sdtm-ratatouillewithsundriedtomatochickensausage-009.jpg 40 mins 20 min 20 min 6

1 (12 ounce) package al fresco Sundried Tomato Chicken Sausage, fully cooked

¼ cup olive oil

4 cloves garlic, crushed

1 bay leaf

½ cup green onion, chopped

3 cups eggplant, cubed

3 tablespoons Burgundy (or dry red wine of your choice)

½ cup tomato juice

1 teaspoon basil

1 teaspoon marjoram

1 teaspoon oregano

⅛ teaspoon rosemary

1 medium zucchini, cubed

2 medium tomatoes, chunks

1 medium red bell pepper, in strips or cubes

1 tablespoon parsley, chopped

salt and pepper to taste

Ratatouille with Sundried Tomato Chicken Sausage
Filters:
Serves6 Prep Time20 min Cook Time20 min
Gluten Free
220Calories 14gFat 730mgSodium More
Nutritional Info Per Serving
Sodium730mg Sugars5g
Total Fat14g Cholesterol45mg
Carbohydrates9g Dietary Fiber3g
Saturated Fat2.5g Protein11g
Instructions
  • Saute chicken sausage over medium heat until browned and internal temperature reaches 165° F.
  • Remove, slice into small pieces and set aside.
  • Combine oil, garlic, bay leaf and green onion in a large stew pot and saute over medium heat
  • Add eggplant, wine, tomato juice and herbs
  • Mix well, cover and simmer 10-15 minutes over low heat
  • When eggplant is tender, add zucchini, peppers and sliced sausage
  • Cover and simmer for 10 minutes
  • Add tomatoes, season with salt and pepper.
  • Mix well and continue to stew until vegetables are cooked to desired tenderness.
  • Just before serving, top with parsley.
Ingredients

1 (12 ounce) package al fresco Sundried Tomato Chicken Sausage, fully cooked

¼ cup olive oil

4 cloves garlic, crushed

1 bay leaf

½ cup green onion, chopped

3 cups eggplant, cubed

3 tablespoons Burgundy (or dry red wine of your choice)

½ cup tomato juice

1 teaspoon basil

1 teaspoon marjoram

1 teaspoon oregano

⅛ teaspoon rosemary

1 medium zucchini, cubed

2 medium tomatoes, chunks

1 medium red bell pepper, in strips or cubes

1 tablespoon parsley, chopped

salt and pepper to taste

Email this Recipeclose
Email *
Your Name *
Message
similar recipes