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Baked Ratatouille with Turkey Sausages
Rebekah KukRebekah Kuk

Baked Ratatouille with Turkey Sausages

A beautiful dish featuring the best of summer produce: tomatoes, eggplant, bell pepper, garlic, and fresh herbs, along with savory homemade turkey sausage.
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Prep Time 15 minutes
Cook Time 45 minutes
Servings: 6
Course: Main Course, Seasonal
Cuisine: French
Ingredients Equipment Method

Ingredients
  

  • 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

Equipment

  • Dutch oven or large casserole dish
  • Sturdy cast iron pan, or other pan, for frying
  • Mandolin slicer is optional but helpful

Method
 

  1. Preheat oven to 400 degrees. Prepare all vegetables for ratatouille: Mince garlic, peel and slice onion, slice red pepper, thinly slice all other vegetables.
  2. 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.
  3. 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.
  4. Serve ratatouille with extra olive oil and flaky sea salt, along with turkey sausage. Serve with optional rice, pasta, or polenta.
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