Recipe by Rock_lobster
"Ratatouille a la Braselton, GA. I know some reviewers will cry 'False! This is nothing like ratatouille!' but pfft, because I took the premise of ratatouille, switched it up, and renamed it. Scoop it up on some crusty French bread and you'll be instantly transported to the thrilling town of Braselton."
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spicy ground sausage
green bell pepper, chopped
white onion, chopped
zucchini, halved lengthwise and sliced
yellow squash, halved lengthwise and sliced
1 (14.5 ounce) can
salt and ground black pepper to taste
shredded Cheddar cheese
Love this one! I've made it with different kinds of sausage (pork, turkey, and chicken), but the best I've found has been from Publix greenwise italian chicken sausage - the jenny-o spicy italian turkey sausage is a close second. With either of these I don't have to worry about measuring the drippings, I just leave it all in the pan as it's leaner than pork and not nearly as oily. Also, as I like spicy more than my wife does, I'll use Sriracha on my plate, and she'll use a sweet pepper relish. It's just so darn good!
this was pretty good for being so simple.. i was expecting a bit more and found myself seasoning this to taste with garlic salt, seasoning salt, and onion powder.. i subbed parm for the cheddar b/c it felt like it would go with the meal better
Easy enough for the man of the house to make. He did it all on the stove-top instead. Subbed the veggies for a bag of frozen Italian veggie mix and left out the green pepper (didn't have any). Opted for a can of spicy diced tomatoes. Also some red wine was used for de-glazing after the sausage was cooked and the pan de-greased. My boys ate this atop some cooked spaghetti.
This was awesome. Used 2 fresh chicken basil sausages...less fat, and yellow peppers. A big hit with the family.
Scrumptious ! Sausage, cheese, spicy, what's not to like. I've been looking for a recipe like this and it was everything I wished for. When you make this be sure to take the cook's advice and strain the juice, you'll be glad you did.
I loved this! I used venison sausage because that is what I had on hand and it turned out fabulous!
Great recipe, this is not the first recipe I have encountered that instructs reserving some liquid and then not mentioning where it is to be used.
Since I made some changes to this I'm giving it 5 stars on principle-- I added some eggplant to the mix and used mozzarella as well as a tiny bit of grated aged provolone since I didn't have enough cheddar on hand. I'll make sure to have cheddar on hand the next time I make this. I didn't cook the squash on the stovetop nearly as long as the instructions called for fear of overcooking, and the texture turned out perfect according to my tastes. I also added a little beef stock to it before going into the oven because I thought it would have been a little dry otherwise. It was very tasty and I will definitely make this again! Thanks for sharing!
* Percent Daily Values are based on a 2,000 calorie diet.
Braseltouille - Meatatarian Ratatouille
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
** Calories: 336
** Calories from Fat: 222
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