Are you searching for recipes Braseltouille - Meatatarian Ratatouille, our own site provides recipes Braseltouille - Meatatarian Ratatouille that an individual need Listed here are the quality recipes Braseltouille - Meatatarian Ratatouille that will you need
 |
| Braseltouille - Meatatarian Ratatouille |
"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."
Ingredients :
- 1 pound spicy ground sausage
- 1 tablespoon sausage drippings
- 1 green bell pepper, chopped
- 1/2 white onion, chopped
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- 2 zucchini, halved lengthwise and sliced
- 3 yellow squash, halved lengthwise and sliced
- 1 (14.5 ounce) can diced tomatoes
- 1 tablespoon Italian seasoning
- salt and ground black pepper to taste
- 1 cup shredded Cheddar cheese
Instructions :
| Prep : 20M | Cook : 6M | Ready in : 1H30M |
|---|
- Preheat oven to 350 degrees F (175 degrees C).
- 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.
- 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.
- 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.
- Bake in the preheated oven until the mixture is bubbly and the cheese has melted and begun to brown, 25 to 30 minutes.
Notes :
- 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.
- Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
I want to thank visiting our blog. may forget to bookmark our own site, if our web-site provides the best dishes.
Komentar
Posting Komentar