Oven Baked Ratatouille with Vegan Spinach Pesto Sausage

Nancy Olah

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Prep Time 30

Cook Time 2

Total Time 2 30

Servings: 4 to 6 people

Course: Weekend Meals

Cuisine: French

2 tablespoons extra virgin olive oil
1 medium organic red onion chopped
1 medium organic Vidalia or another type of sweet onion chopped
6 large cloves organic garlic peeled and smashed with the flat blade of a chef's knife
Several grinds of Salt Free Organic Mediterranean Herbs The Spice Hunter
Sea salt and freshly ground black pepper
Several hearty shakes of red pepper flakes or more, to taste
1 Bay leaf
1 medium organic eggplant cut into one-inch pieces
1 pint organic cherry or grape tomatoes quartered
2 small organic zucchini halved and cut into one-inch pieces
1 medium organic red pepper seeded and cut into one-inch pieces
1 medium organic green orange, or yellow pepper, seeded and cut into one-inch pieces
2 Tofurky Spinach Pesto Artisan Sausages sliced
3 tablespoons chopped organic flat leaf parsley
1 tablespoon sherry vinegar
Sea salt and freshly ground black pepper

Preheat the oven to 400 degrees.
Heat the olive oil in a large stainless steel or cast iron Dutch oven and sauté the onions over medium heat for about 8 minutes. Add the garlic, a little sea salt and pepper, and sauté for another 2-3 minutes. Add the Mediterranean Herb blend, the red pepper flakes and Bay leaf and sauté for another minute or so.
Increase the heat slightly, and add the eggplant. Sauté for about 8 minutes and then add the tomatoes, sautéing for another 2-3 minutes.
Transfer the uncovered Dutch oven or pot to the oven and bake for about 45 minutes.
Remove from the oven, and add the cut up zucchini and peppers, along with a little bit of sea salt and freshly ground pepper. Put it back in the oven and cook (uncovered) for another 25 minutes.
Remove the pot from the oven, cover, and put it on the stovetop. Let it rest for about 15 minutes. Remove the Bay leaf. Stir in the sliced spinach pesto sausage, turn the flame to low, and cook for about 3 minutes. Add the parsley, sherry vinegar, and adjust the seasoning with a bit more sea salt and freshly ground black pepper.
Serve with whole wheat orzo with pesto, peas, and pignoli!