Braseltouille - Meatatarian Ratatouille Recipe - Allrecipes.com
Braseltouille - Meatatarian Ratatouille Recipe
  • READY IN hrs

Braseltouille - Meatatarian Ratatouille

Recipe by  

"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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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
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  • PREP

    20 mins
  • COOK

    1 hr 10 mins
  • READY IN

    1 hr 30 mins

Directions

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Cook and stir sausage in a large skillet over medium heat until sausage is crumbly and no longer pink, about 10 minutes; drain excess grease, reserving 1 tablespoon of the pan drippings. Transfer drained sausage to a large bowl and set aside. Cook and stir green bell pepper, onion, and garlic in the pan drippings until green pepper is soft, about 8 minutes; transfer to bowl containing sausage.
  3. Swirl olive oil in the hot skillet and cook and stir zucchini and yellow squash in hot oil until slightly softened, about 8 minutes; stir in tomatoes and Italian seasoning. Season with salt and black pepper. Bring the mixture to a boil and simmer until squash are tender, 10 to 15 more minutes.
  4. Stir sausage and vegetables into skillet, raise heat to high, and bring mixture to a boil. Reduce heat to medium and cook, stirring often, until the liquid has reduced, about 15 minutes. Spread the mixture into a 9x13-inch baking dish and sprinkle Cheddar cheese over the top.
  5. Bake in the preheated oven until the mixture is bubbly and the cheese has melted and begun to brown, 25 to 30 minutes.
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Footnotes

  • Cook's Note:
  • After removing everything at the end, I sometimes strain all of the liquid, reserving it for other recipes, such as using it in beef stew, or as the liquid in a slow-cooker pork tenderloin.
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Reviews More Reviews

May 04, 2012

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!

 
Jul 04, 2012

This was awesome. Used 2 fresh chicken basil sausages...less fat, and yellow peppers. A big hit with the family.

 
May 04, 2012

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.

 
May 09, 2012

I loved this! I used venison sausage because that is what I had on hand and it turned out fabulous!

 
Jul 08, 2014

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!

 
Feb 20, 2014

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.

 
Nov 24, 2013

I was looking for a way to use squash and zucchini I had in the fridge and came across this recipe. I was surprised at how delicious it was. Hubby loved it. I had to use a mild form of the sausage due to young kids, but followed the rest of the recipe exactly. This one is going on the 'keeper' list. Thanks so much for submitting!

 
Dec 31, 2012

Even my husband who hates squash will eat it. I usually use 1 lb of spicy Italian and 1 lb of sweet and is perfect! I usually double the recipe so we have plenty of left overs.

 

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Nutrition

  • Calories
  • 336 kcal
  • 17%
  • Carbohydrates
  • 11.1 g
  • 4%
  • Cholesterol
  • 63 mg
  • 21%
  • Fat
  • 24.7 g
  • 38%
  • Fiber
  • 3.7 g
  • 15%
  • Protein
  • 17.5 g
  • 35%
  • Sodium
  • 779 mg
  • 31%

* Percent Daily Values are based on a 2,000 calorie diet.

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About the Cook

 
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