Ratatouille with Grilled Sausage and Crusty Bread Grilled Sausage with Vegetable Stew

Preheat the grill or oven to 200°C. If using the oven, line a baking sheet with foil.

Dice the eggplant, zucchini, and red bell pepper into 2-cm cubes. Dice the onion and mince the garlic.

Heat 30 ml olive oil in a large pot or Dutch oven over medium heat. Add the onion and garlic and sauté for 3 minutes until softened and fragrant.

Add the diced eggplant, zucchini, and bell pepper. Cook for 8 minutes, stirring occasionally, until the vegetables begin to soften and release moisture.

Stir in the crushed tomatoes, thyme, salt, and pepper. Bring to a simmer, then reduce heat to low and cook uncovered for 15 minutes, stirring occasionally, until the vegetables are tender and the sauce has thickened.

While the ratatouille simmers, grill the sausages over medium-high heat (or bake at 200°C) for 10–12 minutes, turning once, until browned and cooked through (internal temperature 75°C). Let rest for 2 minutes, then slice into rounds.

Slice the crusty bread and warm it in the oven or on the grill for 2–3 minutes until lightly toasted.

Serve the ratatouille topped with sliced sausage, with crusty bread on the side for dipping.