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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 24 |
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Youâll feel like Ratatouilleâs great chef, Remy, when you serve this veggie-packed dish party guests will rave about. Donât let the ingredient list fool you: Pantry staples and an easy-cook method make this one a cinch. âJanine Freeman, Blaine, Washington Ingredients:
2 pounds sweet johnsonville® mild italian sausage links links, cut into 1/2-inch slices |
1/2 pound fresh green beans, trimmed and cut into 2-inch pieces |
2 medium green peppers, julienned |
1 large onion, chopped |
5 shallots, chopped |
2 garlic cloves, minced |
2 tablespoons butter |
2 tablespoons olive oil |
4 medium zucchini, quartered and sliced |
5 roma tomatoes, chopped |
1/2 teaspoon sugar |
1/2 teaspoon salt |
1/4 teaspoon pepper |
1/4 teaspoon crushed red pepper flakes |
1/8 teaspoon ground allspice |
1/4 cup minced fresh parsley |
1/3 cup grated parmesan cheese |
hot cooked rice |
Directions:
1. In a large skillet, cook sausage over medium heat until no longer pink; drain. Remove and keep warm.
2. In the same skillet, cook the beans, green peppers, onion, shallots and garlic in butter and oil over medium heat until tender. Stir in the zucchini, tomatoes, sugar, salt, pepper, pepper flakes and allspice. Cook and stir for 6-8 minutes or until vegetables are tender.
3. Stir in sausage and parsley; heat through. Sprinkle with cheese. Serve with rice. Yield: 24 servings.
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