Ratatouille Sheet Pan Dinner With Sausage

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  Yellow Onion(75g)
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  Zucchini(150g)
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  Squash, Yellow Summer(150g)
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  Eggplant(200g)
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  Tomato, Cherry(300g)
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  Garlic(20g)
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  Olive oil(80g)

  Regular (not extra-virgin) olive oil for high-heat cooking. EVOO for dressings.

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  1 teaspoon sea salt
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  Thyme, Fresh(15g)
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  Italian Pork Sausage(567g)
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  Basil, Fresh(15g)

Instructions

1. 1Dice the onion into bite-sized pieces. Cut the zucchini, yellow summer squash, and eggplant into ½-inch cubes. Mince the garlic. Leave the cherry tomatoes whole. Chop the fresh thyme and basil and set aside separately.
2. 2Heat 2 tablespoons of olive oil in a large skillet over medium-high heat for 1–2 minutes until shimmering.
3. 3Add the diced onion and eggplant cubes to the skillet. Cook 5–7 minutes, stirring occasionally, until the eggplant begins to soften and the onion turns translucent.
4. 4Stir in the zucchini, yellow squash, garlic, and thyme. Cook 6–8 minutes over medium-high heat, stirring every 2 minutes, until the squash is tender but still holds its shape.
5. 5Push the vegetables to the edges of the skillet and add the sausages to the center. Cook 8–10 minutes over medium-high heat, turning the sausages halfway through, until they are browned on all sides and reach an internal temperature of 160°F.
6. 6Add the cherry tomatoes to the skillet and stir gently to combine with the vegetables. Cook 2–3 minutes over medium heat until the tomatoes begin to soften and release their juice.
7. 7Remove the skillet from heat and sprinkle the fresh basil over the entire dish. Stir gently to distribute.
8. 8Divide the ratatouille and sausages evenly into 6 airtight containers while hot. Allow to cool to room temperature before sealing and refrigerating.