Ratatouille! Now Your Kids Know It’s Not Just A Movie. We hope you love this easy sheet pan dinner—who knew that this yummy, summery Provençal stew was also super easy?
1 (20 oz) package Mild Italian sausage (turkey, chicken, pork or vegan sausages)
½ Onion, sliced
1 small zucchini, sliced ½” sliced
1 Small yellow squash, ½” sliced
1 Small eggplant, ½” sliced
1 Pint cherry or grape tomatoes
4 Garlic cloves, thinly sliced (or smashed and roughly chopped)
½ cup Olive oil
1 tsp Salt
1 tbsp Fresh basil, packed, minced
1 tbsp Fresh thyme, packed, minced
Creamy polenta, for serving, optional
Heat oven to 400°F.
Place the onion, zucchini, yellow squash, eggplant, tomatoes and garlic on a rimmed baking sheet. Drizzle with ½ cup olive oil, sprinkle with salt and fresh thyme. Toss until evenly coated.
Nestle the sausages into the veggies. Bake for 40 minutes until the vegetables are very tender and the sausage is browned.
Sprinkle with fresh basil.
source – cooking365coza