Michael and Rachel's

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Sausage Ratatouille

Updated: 03 Mar 2018

Ingredients

  • 8 GF sausages
  • 1 aubergine, cut into 3cm chunks
  • 1 courgette, thickly sliced
  • 1 red onion, thickly sliced
  • 2 cloves garlic, peeled
  • 2 tbsp olive oil
  • Rosemary
  • 150g cherry tomatoes
  • 1 tbsp sundried tomato paste

  • 150ml hot chicken stock

  • GF olive bloomer

Method

  1. Preheat the oven to 200c.
  2. Place the ppers, aubergine, courgette, red onion and garlic in a large roasting tin. Drizzle over the olive oil, scatter with rosemary and toss together, then roast in the oven for 20 minutes.
  3. Stir in the cherry tomatoes then set the sausages on top. Return to the oven for 15 minutes.
  4. Stir together the sundried tomato paste and stock, and pour into the tin. Increase the oven temperature to 220c. Return the ratatouille to the oven for a further 10 minutes until the vegetables are tender and the sausages are nicely bornwed and completely cooked through. Divide between bowls and serve with crusty bread.

Makes 3 portions.