Almost Ratatouille

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Chief Longwind Of The North

Aug 26, 2004
So I'm not sure what to call this. It's not exactly ratatouille, but its close. It has meat in it and lets the flavor of the veggies speak out loud and clear, without the addition of other flavorings (herbs, and spices). It came out delicious. The host family I've been stating with really enjoyed it, as did I.

1 extra large zucchini, about 14 inches long, and three inches wide
1 onion, peeled and rustic slice
2 medium carrots, peeled and cut into 1/4 inch rounds
2 stalks celery, washed and cut into 1/4 inch slices
1/2 lb. bulk Italian Sausage, mild
12 oz. can of dark red kidney beans, drained.
1 ripe, medium tomato, fresh from the garden and diced
2 tbs butter.
Salt to taste

Brown the sausage in a large, high-sided skillet. Add the butter, zucchini, carrots, and everything else. Lightly season with the salt. Cover and cook until the carrots are soft-crispy. Stir, and serve.

You could taste the natural flavor of each veggie, with the seasoning from the mild Italian sausage adding just the right amount of flavor to enhance everything else.

For a light meal, this one really works well. Hope it's of use to you. It sure was great tasting to us.

Seeeeeeya; Chief Longwind of the North

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