Ratatouille & Sausage Bake
Prep time
Cook time
Total time
Recipe type: Casseroles & One-Pot Meals
Makes: 4 Lunch or 3 Dinner portions
  • 4 links fully cooked Italian chicken sausage, sliced (see tip)
  • 1 medium eggplant (unpeeled), chopped
  • 2 zucchini, chopped
  • 2 yellow squash, chopped
  • 1 red onion, chopped
  • 1 red bell pepper, chopped
  • 1 (14.5-ounce) can diced tomatoes, drained
  • 2 tablespoons tomato paste
  • 2 tablespoons extra virgin olive oil
  • 1 tablespoon red wine vinegar
  • 1 tablespoon minced garlic
  • 2 teaspoons sugar
  • 2 teaspoons Italian seasoning
  • 1 teaspoon salt
  • ¾ teaspoon pepper
  1. Preheat the oven to 375°F.
  2. Place all the ingredients in a very large mixing bowl, and toss to combine.
  3. Transfer the combined ingredients to a 13 x 9-inch baking dish, and spread to even out the top. It is alright if the baking dish is nearly overflowing, as the vegetables will cook down.
  4. Bake, uncovered, for 1 hour. Serve immediately (though this tastes even better when reheated the next day). For 100 calorie portions, slice casserole into 12 sections by cutting 3 rows by 4 rows.
Perfect Portion Ratatouille Sausage Bake

HELPFUL TIP: The chicken sausage used in this recipe is the fully cooked variety that they sell near the hot dogs. Al Fresco® brand “Sweet Italian Chicken Sausage” is recommended and used in the nutritional information, though you can use any brand and flavor.
Serving size: 1/12 Ratatouille & Sausage Bake Calories: 100
Recipe by The Perfect Portion at https://theperfectportion.com/2016/08/ratatouille-sausage-bake/