Ratatouille Sheet Pan Dinner With Sausage

Ingredients · for 6 (scales to your household)

• 1/2 Yellow onion, 1/4-inch-thick sliced $0.30
• 1 Zucchini $0.94
• 1 Yellow squash $1.18
• 1 Eggplant $1.94
• 1 pint Cherry tomatoes $1.52
• 4 Garlic cloves $0.12
• 1/3 cup Extra-virgin olive oil $1.03
• 1 teaspoon Sea salt $0.05
• 1 tablespoon Thyme leaves $0.22
• 1 Mild Italian sausage links $1.41
• 1 tablespoon Basil $0.22
• 2 tbsp Creamy Polenta (optional) $0.08

Per-ingredient cost is the amount this recipe uses at the lowest Canadian price we have on file; the per-serving total above adds the range up to the dearest price and for buying whole packages.

Method

1. Preheat the oven to 400°F with a rack in the center position.
2. Prep the vegetables: slice the onion 1/4-inch thick, cut the zucchini and yellow squash into 1/2-inch-thick rounds, large-dice the eggplant, halve the cherry tomatoes, and thinly slice the garlic. Arrange the onion, zucchini, squash, eggplant, tomatoes and garlic on a rimmed sheet pan. Drizzle with the olive oil and sprinkle all over with the salt and thyme. Toss until evenly coated.
3. Bake for 20 minutes. Remove the sheet pan from the oven, nestle the sausages into the veggies and bake for 20 minutes longer, until the vegetables are very tender and the sausage is browned.
4. Sprinkle with fresh basil and serve alongside the Creamy Polenta, if using.

Per serving