Ratatouille with Garden Vegetables (Optional with Sausage)

by Mary Papoulias-Platis

Post image for Ratatouille with Garden Vegetables (Optional with Sausage)

This recipe has been sitting in my recipe box since I was in my twenties and newly married. I remember perfecting this Ratatouille with Garden Vegetables, so I would have something to serve my parents as they came up to visit us in college. It’s best made the day before and reheated and this is why I often used it. Served with a great loaf of bread and a green salad, it makes a perfect meal. My mother-in-law’s gift to me as we left for college was a subscription to Bon Appetit. It saved my life.  Not only did the magazine teach me to cook, but it gave me confidence to cook for others. The issue this came from is the Bon Appetit, from November 1977.  I wish I could thank the author of this recipe and the many years of enjoyment it has brought me, definitely a keeper.

Ratatouille with Garden Vegetables (Optional with Sausage)
The perfect casserole for your garden vegetable abundance. Add the sausage or serve with the vegetables alone. Can be made ahead for a large crowd.
Cuisine: Meditteranean
Serves: 12
  • 2 large eggplant, peeled and cut into strips
  • 8 medium zucchini, cut into ½ inch strips
  • Extra Virgin Olive Oil
  • 5 large sliced onion
  • 6 minced garlic cloves
  • 2 cups mushrooms, sliced (vegetarian version)
  • 6 seeded,sliced green peppers
  • 8 peeled,seeded large tomatoes,cut into strips
  • 1 cup finely chopped fresh parsley
  • 2 teaspoons oregano
  • 2 teaspoons thyme
  • 2 teaspoons basil
  • salt and pepper
  • 1 dozen sweet or mild Italian sausages (meat version)
  1. Preheat oven to 400 degrees.
  2. Place eggplant and zucchini on individual sheet pans and sprinkle with olive oil, salt and pepper.
  3. Roast in the oven until soft around 20 minutes. Check eggplant half-way through the baking time and turn if needed. Place aside to cool.
  4. In a large skillet saute onion, garlic and mushrooms (for vegetarian version) with 2 tablespoons of olive oil.
  5. Add green peppers, and continue cooking and add more oil if needed.
  6. In the meantime saute sausages (meat version) in a new skillet until browned.(or saute in first pan after vegetable mixture has been cooked).
  7. Cut sausages in ½ inch round slices and place back in pan to further brown, 2-3 minutes.Remove and cool.
  8. Preheat oven to 350 degrees.
  9. Layer sauteed vegetables, tomatoes, herbs,salt and pepper in a large casserole dish or two small ovenproof dishes.
  10. Stir gently to mix.
  11. Sprinkle with olive oil and bake covered for 35 minutes for meat version, or continue baking for 10 more minutes for the vegetarian version.
  12. After vegetables have baked add sausage, pushing down to distribute evenly.
  13. Return to oven and bale uncovered for 20 minutes.
  14. Remove from the oven and let sit for 10 minutes before serving.
Flavor improves by making the casserole 24 hours ahead and refrigerating.
Bring to room temperature before reheating.


Ready for the oven!


 Browning the sausages for the meat version~


© 2013 – 2019, Mary Papoulias-Platis. All rights reserved.

{ 1 comment… read it below or add one }

1 Eha

This is one of my very favourite dishes too, in any of its Mediterranean formats [love Italian, Cypriot and Lebanese also!] – I really have to try mushrooms in my next attempt, as have never used them. Am very used to making this stovetop, so have to try it in the oven 🙂 !

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