Autumn Ratatouille With Smoked Sausage Recipes

Steps:

• Cut eggplant into 2-in. x 1/2-in. strips; place in a bowl. Add zucchini and flour; toss to coat. , In a large skillet, heat 1 tablespoon of oil over medium heat; cook eggplant and zucchini in small batches until lightly browned, add oil as needed. Transfer vegetables to a greased shallow 3-qt. baking dish. , In the same skillet, saute onions and garlic until tender; spoon over eggplant mixture. Brown sausage in the skillet; drain. Cover and cook over low heat for 15-20 minutes or until no longer pink., Meanwhile, in another skillet, saute green peppers for 3 minutes. Add the tomatoes, water and seasonings; cook on high for 2 minutes. Reduce heat; cover and simmer for 5 minutes. Drain sausage; place over onions. Top with green pepper mixture. , Bake, uncovered, at 350° for 20 minutes. Sprinkle with cheese; bake 10 minutes longer or until cheese is melted.

Steps:

• In a large skillet, saute kielbasa and onion until sausage is browned and onion is tender. Add garlic; cook 1 minute longer. Stir in the eggplant, zucchini and green pepper; saute 4-5 minutes or until vegetables are tender., Stir in the tomato, salt, basil, oregano and pepper; heat through. Sprinkle with cheese.

Steps:

• Preheat the oven to 375°F (190°C).
• Make the purée: In a medium pot, heat the olive oil over medium heat until it begins to shimmer. Add the onion, sweet potato, potato, apple, thyme, and salt. Sauté for 8-10 minutes, until the vegetables begin to release their juices and soften.
• Add ½ cup (120 ml) of vegetable stock and cover the pan. Reduce the heat to medium-low and cook for 20-25 minutes, until the vegetables are completely softened. Remove the pot from the heat.
• Remove the thyme stems and discard. Add the remaining ¼ cup (60 ml) of vegetable stock and, using an immersion blender, blend until completely smooth. Season with more salt to taste.
• Spread the purée over the bottom of an 10-inch (25 cm) cast iron skillet. Arrange the orange sweet potatoes, yellow potatoes, purple sweet potatoes, delicata squash, and apple slices in an alternating pattern on top, working from the outside in. Drizzle the olive oil over the top and season with the salt, pepper, and thyme.
• Cover the pan with foil and bake the ratatouille for 30 minutes, then uncover and bake for another 20-25 minutes, until the vegetables are softened and starting to brown.
• Drizzle the ratatouille with more olive oil to taste. Serve warm.
• Enjoy!

Steps:

• In a large skillet, cook sausage over medium heat until no longer pink; drain. Remove and cut into 1/2-inch slices., In the same skillet, in batches cook the beans, green peppers, onion, shallots and garlic in butter and oil over medium heat until tender. Stir in the zucchini, tomatoes, sugar, salt, pepper, pepper flakes and allspice. Cook and stir for 6-8 minutes or until vegetables are tender., Stir in sausage and parsley; heat through. Sprinkle with cheese. Serve with rice.

Steps:

• Over medium-low heat, add the oil to a large skillet with the garlic and onion, stirring occasionally, until the onion has softened.
• Add the acorn squash, zucchini, red bell pepper, green bell pepper, carrot, and salt, and cook over medium heat, stirring occasionally, for 15 minutes or until the vegetables are tender.
• Stir in a few grinds of pepper and soy sauce to taste.

Steps:

• Boil sausages in water until fully cooked.
• Cool and cut into slices.
• Prepare vegetables while sausage is cooking and cooling.
• In a large skillet or wok, heat oil.
• Add onion and garlic.
• After 5 minutes add eggplant.
• After 5 minutes add bell pepper.
• After 5 minutes add zucchini.
• After 5 minutes add mushrooms.
• After 5 minutes add can of tomatoes, seasonings, and sausage.
• Heat through and serve.

Steps:

• Trim and discard the stems from the zucchini and summer squash and slice them into 1/4-inch-thick rounds.
• Peel the onion and dice into 1/4- to 1/2-inch pieces. Cut the peppers in half, remove and discard the stems and seeds, and cut into 1/2-inch pieces. Remove and discard the stem from the eggplant and cut into 3/4-inch chunks.
• Cut the Italian sausage into 1/4- to 3/8-inch-thick slices and place in a large stock pot. Cook over medium-high heat, stirring occasionally, for 5 minutes, or until browned. Add the zucchini, squash, onion, and peppers and cook, stirring occasionally, for 20 minutes, or until the vegetables start to soften. Add the eggplant and cook for 10 minutes, or until the vegetables are almost tender. Stir in the tomatoes and Italian seasoning, season with salt and pepper, and cook for 10 minutes, or until all of the vegetables are cooked through. Serve warm.
• Food Trivia
• Everyone has their own version of how to cut an onion without crying. I'm not convinced that any of them work, but the most popular versions seem to be: 1) freeze the onions for half an hour before chopping; 2) peel them under running water; 3) don't slice the onion root, which releases the strongest fumes; 4) breathe through your nose while chopping. And we can't forget to include holding a piece of bread in your mouth as you chop, although I suggest you try this one when no one else is around.
• VEG OUT
• Do I even have to say you can leave out the Italian sausage?