Friday, July 8, 2011

Ratatouille with Spicy Sausage

Ratatouille with Spicy Sausage

A traditional dish with a rich and satisfying flavor

Ratatouille is a classic Provencal dish consisting of slowly simmered eggplant, bell peppers, tomatoes, onions, and fresh herbs.

2 (4-ounce) links spicy Italian turkey sausage
3 zucchini (yellow or green), cut lengthwise into 1/2-inch-thick slices
1 medium white or red onion, sliced into 1/2-inch-thick rings
1 eggplant (about 1 1/2 pounds), cut lengthwise into 1/2-inch-thick slices
2 red, yellow, or green bell peppers, roasted, peeled, and cut into 1/2-inch squares
1 (14.5-ounce) cans no-salt-added fire-roasted diced tomatoes
1 tablespoon grated lemon zest
1 tablespoon chopped fresh basil
1 teaspoon chopped fresh thyme
Salt and ground black pepper (optional)
2 tablespoons chopped flat-leaf (Italian) parsley, for garnish

Remove the sausage meat from the casings. Cook in a nonstick skillet over medium-high heat until there is no more pink. Drain well, crumble, and set aside.

Prepare a grill and heat to medium-high heat (when the fire is ready you can hold your hand 5 inches above rack for no longer than 3 to 4 seconds). Insert a toothpick horizontally through each onion slice going through all the rings to the center to hold the slices intact. Lightly coat the onion, zucchini, and eggplant with olive oil cooking spray. Grill the vegetables on the grill rack, turning once, until done, about 4 minutes total. (Onions may take longer.)

When cool enough to handle, cut the grilled vegetables into 1/2-inch dice and transfer to a bowl. Add the roasted pepper, tomatoes, lemon zest, basil, and thyme. Stir in the sausage. Season with salt and black pepper, if desired. Transfer to a serving bowl and garnish with the parsley.

Makes 4 servings

Per serving: 170 calories, 6 g total fat (1.5 g saturated), 35 mg cholesterol, 389 mg sodium, 21 g total carbohydrates (11 g sugars), 8 g fiber, 12 g protein

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