Week 49, Recipe 2: Grilled Sausage, Pasta & Ratatouille

NOTES

• Recipe modified from Sunset.
• Super easy way to use up veggies that you have on hand. Feel free to very the amounts below to suit what you have.
• Make ahead! I made the sauce the night before so all we had to do for dinner was grill the sausage and cook the pasta. Easy!
• I puree the sauce for my 2-year-old so do the same for any young kids or for anyone who prefers smooth to chunky sauce.

INGREDIENTS

• 3 tablespoons olive oil
• 1 onion peeled and diced
• 3 cloves garlic, minced
• Fresh tomatoes, chopped (about 2 lbs) OR 2 cans (14 1/2 oz. each) diced tomatoes
• 8 ounces eggplant, rinsed and diced (about 1 medium eggplant)
•  About 1 teaspoon salt
• About 1/2 teaspoon pepper
• 1 pound red, yellow, and/or orange bell peppers, rinsed, stemmed, seeded, and diced
•  8 ounces zucchini, rinsed, ends trimmed, and diced (about 1 large)
• 8 ounces yellow summer squash, rinsed, ends trimmed, and diced (about 1 large)
• 3/4 cup chopped fresh basil leaves (add oregano and thyme too if you want)
• 16 oz pasta of choice
• 1/2 lb Italian (spicy or regular) sausage links (pork or turkey)

DIRECTIONS
1. In a 12-inch frying pan with sides at least 2 inches tall, or a 5- to 6-quart pan, heat 1 1/2 tablespoons olive oil over medium-high heat. Add onion and garlic and stir frequently until onion is limp, about 5 minutes.
2. Add tomatoes (with juice), eggplant, salt, pepper, and 1/2 cup water and bring to a simmer. Cover, reduce heat, and simmer, stirring occasionally, until eggplant is soft when pierced, about 10 minutes.
3. Stir in bell peppers, zucchini, and yellow squash. Return to a simmer, cover, and cook until squash is tender when pierced, 8 to 10 minutes longer.
4. Stir in basil and remaining 1 1/2 tablespoons olive oil. Add more salt and pepper to taste.
5. Grill sausage links and cook pasta according to directions. Let sausages cool slightly then cut into diagonal chunks and serve sauce over pasta with sausage. Sprinkle with Parmesan.