Dinner ready in 35 minutes and made in just one pan? Yes please! This easy Pork sausage and ratatouille bake is the perfect option for busy weeknights. It's hearty, warming and delicious.
Serves44
Cook time25 mins25 minutes
Prep time10 mins10 minutes
Ingredients
1 red onion, cut into wedges
1 small eggplant, coarsely chopped
1 large zucchini, coarsely chopped
1 red capsicum, coarsely chopped
1 yellow capsicum, coarsely chopped
200g Perino grape tomatoes
2 garlic cloves, thinly sliced
2 tbs olive oil
400g can diced tomatoes
½ cup (125ml) dry red wine
500g Coles Finest Australian Pork Italian-Style Sausages
½ cup small basil leaves
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Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Preheat oven to 230°C. Place the onion, eggplant, zucchini, combined capsicum, grape tomatoes and garlic in a large roasting pan. Drizzle with the oil and toss to coat. Bake, turning occasionally, for 5 mins or until just tender. Add the diced tomato and wine. Bake for 15 mins or until sauce thickens and vegetables are tender.
Step 2
Meanwhile, preheat grill or chargrill on medium-high. Cook the sausages, turning, for 8 mins or until golden brown and cooked through.
Step 3
Cut each sausage in half diagonally. Place over the ratatouille. Bake for 2 mins or until heated through. Sprinkle with basil leaves to serve.
