Ratatouille with Italian Sausage

Ratatouille with Italian Sausage

I'm using this week as one last summer hoorah. I know fall doesn't start until mid-September, but it's really never felt that way, has it? By the time September hits, it already feels like fall, and my tastes turn from zucchinis and tomatoes to brussels sprouts. 

My mom and I are headed to northern California for a little get away. I'm not even there yet but I am already excited to just walk the streets of somewhere different. 

Ratatouille with Italian Sausage

Things I am looking forward to: 

  1. Wandering through the fish markets, and sitting down to a meal where the fish is so fresh it was caught that day. Being inspired by eating something new and different and bringing that inspiration home with me. 
  2. Taking it easy: Give my email inbox the pass and unplugging. Sleeping in. Going out for breakfast.
  3. Exploring the parks, forests, and vistas in Northern California-- place I visited as a kid but have long forgotten. My memories of redwood trees are just pictures now and my view of the ocean mostly made up in my head. 

What are you doing as an end-of-summer hoorah? 

Ratatouille with Italian Sausage
Ratatouille with Italian Sausage


Published August 2, 2018 by
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Serves: 4   |    Active Time: 70 minutes


  • 4 ounces tomato paste
  • 1 zucchini
  • 1 summer squash
  • 1 skinny eggplant
  • 3 roma tomatoes
  • 1 bell pepper, any color
  • 1/8 teaspoon onion powder
  • 1/8 teaspoon garlic powder
  • 1/4 teaspoon dried oregano
  • 1/4 teaspoon dried thyme
  • 1/4 teaspoon dried basil, or 1/2 teaspoon minced fresh basil
  • 1 tablespoon olive oil or avocado oil
  • 1/8 teaspoon salt
  • 1/8 teaspoon ground black pepper
  • For serving: minced fresh basil, shredded parmesan.
  • Optional: if you would like to add protein to this recipe, 1 cup of cooked hot Italian sausage crumbles.

  • Directions:

    1. Preheat oven to 375°F.
    2. In the bottom of a 9x9inch baking dish, spread the tomato paste in an even layer. Sprinkle with onion powder, garlic powder, oregano, thyme, and basil. If you are using the sausage, spread crumbles over tomato paste layer at this time.
    3. Slice the zucchini, summer squash, tomatoes, and bell pepper into thin rounds. Arrange the rounds in overlapping rows over the tomato paste layer. Brush with oil, and then season with salt & pepper.
    4. Bake for 50 minutes, until veggies are softened through an golden on the edges. Top with minced fresh bail and shredded parmesan. Serve hot.