Squash and Sausage Ratatouille, given to us to share by Elaine Barone

Squash and Sausage Ratatouille
2 tablespoons olive oil
1 small onion
1 clove garlic/minced
1 pound yellow summer squash sliced into 1/8” rounds
¾ pound Sweet Italian Sausage sliced into 1/8” rounds
1 medium green Italian frying pepper seeded, cut into rounds
1 tablespoon vinegar
Salt and freshly ground black pepper to taste
1. Heat the oil in a large heavy skillet over medium-low heat. Add onion; cook one minute. Add the garlic; cook 4 minutes longer. Stir in the sausage slices. Cook stirring frequently, until well browned, about 12 minutes. Using a slotted spoon, transfer the mixture to a plate.
2. Pour off all but 3 tablespoons of fat from the skillet (add butter if there is not enough fat). Add the squash and Italian pepper. Cook, uncovered, stirring constantly, three minutes longer. Add salt and pepper to taste.
3. Return the sausage mixture to the skillet, stirring well. Cook covered over medium-high heat for 5 minutes. Remove the cover and sprinkle the mixture with vinegar. Cook, uncovered, stirring constantly, 3 minutes longer. Add salt and pepper to taste. Serves 4.

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