Spring Ratatouille Recipe

Ratatouille is a family favorite at the Anderson's partly because it's never the same twice in a row. This version is a cross between a skillet dish with potatoes and ratatouille, but it leaves out egg plant and zucchini that one child objects to. Try this for a delicious variation, serves four. If you need to serve more, just increase the amount of some of the vegetables or add a favorite of your own.

Spring Ratatouille Ingredients:

3-4 Tablespoons olive oil
1 pound mild Italian sausage
1 pound small red potatoes, quartered
1 yellow pepper, cut into 1 inch pieces
1 purple onion, diced
1 pound fresh button mushrooms, quartered
1 pound green beans, cut into 2 inch lengths
4 ounces crumbled feta cheese
1 14-ounce can diced tomatoes
1/2 jar of spaghetti sauce

Spring Ratatouille Recipe Directions:

In a four or five quart saucepan heat a tablespoon of the olive oil and crumble and brown the sausage. Chop it with a metal spatula to break up clumps. Remove sausage and spread in the bottom of a good baking dish deep enough to layer all vegetables.

In the saucepan again add a bit of olive oil and toss potatoes to lightly brown about five minutes. Remove potatoes and sprinkle on top of the sausage. In the saucepan again add olive oil and brown the yellow pepper, remove and spread on the meat mixture. Place onions in the saucepan and saute 5 minutes, layer them on top of the peppers in the casserole.

Meanwhile in a separate skillet saute the mushrooms in oil or 2 tablespoons butter, about 10 minutes. Add a layer of mushrooms to the meat dish. Sprinkle on the beans and then the feta cheese. Spread the tomatoes, and pour the spaghetti sauce over the whole mixture.

The casserole may be covered and refrigerated or baked immediately for 45 minutes to an hour. Serve with good whole grain bread spread with butter blended with Frontier Soups' Lemony Dill or Pesto Tomato herb mix and baked for 15 minutes in foil -- for a delicious spring supper.

When those wonderful occasions arise such as a new baby in someone's home, this is a great dish to send over for dinner. Double the sausage, potatoes, tomatoes and tomato sauce and you'll have enough for two separate casseroles with hardly any extra work. Serve a great meal in your own home and deliver a delicious dinner!

Recipe Product Additions:

Lemony Dill Dip Mix and Fish Bake

Price: $3.49

Pesto Tomato Dip Mix and Pasta Sauce

Price: $3.49