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I absolutely adore summer produce. Bring on the tomatoes, squash, fresh herbs, and more! This Baked Ratatouille is fun to make, beautiful to look at, and delicious to eat. I paired it with Turkey Sausages and some rice to make a heartier meal, and you can cook them up while the hands-off ratatouille cooks in the oven, like a casserole. Be sure to get this recipe set up on your seasonal meal rotation, and go ahead and gather the ingredients from your garden or local farmers market!
How to Make Baked Ratatouille with Turkey Sausages
Head to your garden or local farmers market. Another great resource is to check out Misfits Market. According to their website, you can get organic produce and sustainably sourced groceries delivered at up to 40% off grocery store prices.
I love using Misfits Market to fill in the gaps with what I can grow in my garden and in the winter months. They have a great selection of fresh produce, and they’ve even branched out to include meat, fish, pantry items, baked goods, and wine. They are an essential online grocer that can get you what you need – including for this ratatouille and turkey sausage recipe!
To make the baked ratatouille, you’ll begin by preheating your oven to 400 degrees Fahrenheit. Slice the veggies, and layer them into a Dutch oven with herbs, olive oil, salt, and pepper. Put a lid on it and slide it into the oven for 45 minutes.
While it bakes, mix together ground turkey, spices, and minced garlic and form sausages. Fry those up in your choice of fat (I used bacon drippings) and set aside to keep warm.
If you plan to serve ratatouille and sausage with a grain, get that started while the sausage is frying. Rice, polenta, and pasta are all good options.
Slide the ratatouille out of the oven when it’s finished, and serve it with the turkey sausage and your grain of choice. Have some extra virgin olive oil and flaky sea salt on the table for garnishing.
Don’t Forget to Check Out These Recipes
Here are some other summery favorites for you to round out your meal plans. Enjoy!
See you next time,
Baked Ratatouille with Turkey Sausages
- Dutch oven or large casserole dish
- Sturdy cast iron pan, or other pan, for frying
- Mandolin slicer is optional but helpful
- 1 large yellow onion peeled and sliced into half moons
- 4 cloves garlic minced
- 1 eggplant partially peeled and sliced thin
- 2 yellow squash trimmed and sliced thin
- 1 large zucchini trimmed and sliced thin
- 2 red, orange, or yellow bell peppers cored and cut into strips
- 2 lbs. large tomatoes sliced thin
- 1/4 cup fresh basil sliced or torn
- 4 sprigs fresh rosemary
- 1 tsp salt for ratatouille
- extra virgin olive oil for drizzling
- 2 lbs ground turkey a mixture of light and dark meat is ideal
- 1 tbsp dried Italian seasoning
- 1.5 tsp salt for turkey sausage
- 1 tsp black pepper
- 2 cloves minced garlic
- 2 tbsp olive oil
- extra oil for frying sausage
- optional rice, pasta, or polenta for serving
- Preheat oven to 400 degrees. Prepare all vegetables for ratatouille: Mince garlic, peel and slice onion, slice red pepper, thinly slice all other vegetables.
- Drizzle olive oil over the bottom of a large Dutch oven or casserole dish. Layer eggplant, summer squash, zucchini, tomato, salt, pepper, and herbs. Drizzle olive oil over top. Repeat layers until all ingredients are used, finishing with herbs on top. Bake for 45 minutes, covered.
- Meanwhile, combine ingredients for turkey sausage. Mix turkey, additional salt, black pepper, Italian seasoning, minced garlic, and olive oil. Form into patties (about 2 heaping tablespoons each). Heat additional oil in large, sturdy skillet and cook in batches, about 3 minutes per side. Keep warm. If you plan to serve with a grain such as rice, pasta, or polenta, make that now.
- Serve ratatouille with extra olive oil and flaky sea salt, along with turkey sausage. Serve with optional rice, pasta, or polenta.