Simple Recipes for Every Day
Ratatouille Sheet Pan Dinner With Sausage
- Serves: 6
- Prep Time: 20 min
- Cook Time: 40 min
Ingredients
- ½ yellow onion, ¼-inch-thick sliced
- 1 small zucchini, cut into ½-inch-thick rounds
- 1 small yellow squash, cut into ½-inch-thick rounds
- 1 small eggplant, cut into ½-inch-thick rounds, large dice
- 1 pint cherry tomatoes, halved
- 4 garlic cloves, thinly sliced
- ⅓ cup extra-virgin olive oil
- 1 teaspoon sea salt
- 1 tablespoon fresh thyme leaves
- 1 (20-ounce) package mild Italian sausage links
- 1 tablespoon minced fresh basil
- Creamy Polenta, for serving (optional)
Ingredients
- ½ yellow onion, ¼-inch-thick sliced
- 1 small zucchini, cut into ½-inch-thick rounds
- 1 small yellow squash, cut into ½-inch-thick rounds
- 1 small eggplant, cut into ½-inch-thick rounds, large dice
- 1 pint cherry tomatoes, halved
- 4 garlic cloves, thinly sliced
- ⅓ cup extra-virgin olive oil
- 1 teaspoon sea salt
- 1 tablespoon fresh thyme leaves
- 1 (20-ounce) package mild Italian sausage links
- 1 tablespoon minced fresh basil
- Creamy Polenta, for serving (optional)
Method
Preheat the oven to 400°F with a rack in the center position.
Arrange the onion, zucchini, squash, eggplant, tomatoes and garlic on a rimmed sheet pan. Drizzle with the olive oil and sprinkle all over with the salt and thyme. Toss until evenly coated.
Bake for 20 minutes. Remove the sheet pan from the oven, nestle the sausages into the veggies and bake for 20 minutes longer, until the vegetables are very tender and the sausage is browned.
Sprinkle with fresh basil and serve alongside the Creamy Polenta, if using.