Best Autumn Ratatouille Recipes

AUTUMN RATATOUILLE WITH SMOKED SAUSAGE

Autumn Ratatouille with Smoked Sausage image

In partnership with Hillshire Farm Brand, we're helping you make dinner time easy, quick, and delicious. Here, veggies and smoked sausage come together for a family-friendly fall dinner.

Provided by Hillshire Farm(R) Brand

Categories Trusted Brands: Recipes and Tips Hillshire Farm®

Time 50m

Yield 4

Number Of Ingredients 9

Ingredients

¼ cup olive oil, divided
1 (12 ounce) package Hillshire Farm® Rope Smoked Sausage, cut into coins
2 cups chopped sweet potato
2 cups chopped eggplant
½ cup thinly sliced shallots
2 cups chopped zucchini
1 pint cherry tomatoes
1 ½ teaspoons kosher salt
½ teaspoon black pepper

Steps:

Preheat oven to 450 degrees F.
Heat 2 tablespoons of the oil in a large oven-safe skillet over medium-high heat. Add sausage and cook 2-3 minutes until beginning to brown; remove from pan using a slotted spoon.
Add sweet potato to pan; cook 5-6 minutes, stirring frequently, until lightly browned. Add remaining 2 tablespoons oil, eggplant, and shallots; cook 4-5 minutes, stirring frequently until slightly softened. Stir in zucchini, tomatoes, salt, pepper, and browned sausage.
Transfer skillet to preheated oven and roast until tomatoes burst and vegetables are tender, 18 to 20 minutes.

Nutrition Facts : Calories 496.9 calories, Carbohydrate 29.3 g, Cholesterol 52.5 mg, Fat 38 g, Fiber 6.6 g, Protein 13.9 g, SaturatedFat 9.5 g, Sodium 1538.1 mg, Sugar 6.9 g

AUTUMN RATATOUILLE

Autumn Ratatouille image

Almost every weekend, I make ratatouille to clean up all vegetables in my refrigerator, and the vegetables I use change by season. In autumn, my ratatouille becomes yellow because of the color of squash and pumpkin. I love the color so much. It's a Japanese sytle to add a little bit soy sauce to finish.

Provided by Nohoko

Categories Onions

Time 25m

Yield 4 serving(s)

Number Of Ingredients 11

Ingredients

2 tablespoons extra virgin olive oil
1 yellow onion, peeled coarsely chopped
1 garlic clove, peeled and coarsely chopped
1/2 small acorn squash, peeled and cut into 1/2-inch pieces
1 small zucchini, halved lengthwide and cut into cubes
1/2 carrot, halved lengthwide and cut into cubes
1/2 red bell pepper, halved lengthwise and cut into 1/2-inch slices
1/2 green bell pepper, halved lengthwise and cut into 1/2-inch slices
1 teaspoon salt
1/2 teaspoon fresh ground black pepper
1 teaspoon soy sauce

Steps:

Over medium-low heat, add the oil to a large skillet with the garlic and onion, stirring occasionally, until the onion has softened.
Add the acorn squash, zucchini, red bell pepper, green bell pepper, carrot, and salt, and cook over medium heat, stirring occasionally, for 15 minutes or until the vegetables are tender.
Stir in a few grinds of pepper and soy sauce to taste.

Nutrition Facts : Calories 110.2, Fat 7, SaturatedFat 1, Sodium 676.9, Carbohydrate 12.2, Fiber 2.4, Sugar 3, Protein 1.6

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