Easy oven-roasted sausage ratatouille
Prep
10 mins
Cook
45 mins
Servings
4
Difficulty
Medium
This is my go to weeknight dinner when I want something wholesome without spending hours in the kitchen. One tray, forty five minutes, and you've got a beautiful rustic ratatouille studded with juicy sausages and roasted vegetables. The aubergine is packed with fiber and antioxidants, making this feel like proper comfort food that's actually good for you. What I love most is the simplicity of it all: chop your veg, toss everything together with a bit of olive oil and herbs, and let the oven do the heavy lifting while you relax. Serve it with crusty baguette to soak up all those lovely pan juices and you've got a meal that tastes like you've been cooking all day.
Ella x
Ingredients
- 1sweet peppers(pack 2 Sweet Peppers, seeded and cut into long pieces)
- 1aubergine(cut into 3cm chunks)
- 1courgette(thickly sliced)
- 1red onion(thickly sliced)
- 4garlic(cloves, unpeeled)
- 2 tbspolive oil
- 1 tbsprosemary
- 250 gramscherry tomatoes
- 340 gramsheck chicken italia sausages
- 1 tbspsundried tomato paste
- 150 mlschicken stock
- 1baguette(Crusty bread, to serve)
Detail level
Instructions
- 1
Preheat the oven to 200ºC, gas mark 6. Place the peppers, aubergine, courgette, red onion and garlic in a large roasting tin. Drizzle over the olive oil, scatter with rosemary and toss together, then roast in the oven for 20 minutes.
- 2
Stir in the cherry tomatoes then sit the sausages on top. Return to the oven for 15 minutes.
- 3
Stir together the sundried tomato paste and stock, and pour into the tin. Increase the oven temperature to 220ºC, gas mark 7. Return the ratatouille to the oven for a further 10 minutes until the vegetables are tender and the sausages are nicely browned and completely cooked through with no pink meat. Divide between bowls and serve with crusty bread.
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