Sausage Ratatouille with Roasted Potatoes

1Start by preheating the oven to 400°F (200°C).

For the Sausage Ratatouille

1In a large oven-safe skillet, cook the Italian sausages (4) over medium heat until browned on all sides. Remove from the skillet and set aside.

2In the same skillet, add the eggplant (1), zucchini (1), yellow bell pepper, (1) onion (1), and garlic (3 cloves). Cook until the vegetables are slightly softened.

3Stir in the diced tomatoes, dried basil (1 teaspoon), dried oregano (1 teaspoon), salt, and pepper. Slice the cooked sausages and add them back to the skillet.

4Simmer the mixture for about 10-15 minutes, allowing the flavors to blend together.

For the Roasted Potatoes (4 large)

1In a large bowl, toss the cubed potatoes (4 large) with olive oil (2 tablespoons), paprika (1 teaspoon), garlic powder (1 teaspoon), salt, and pepper until evenly coated.

2Spread the potatoes (4 large) in a single layer on a baking sheet and roast in the preheated oven for about 30-35 minutes or until golden and crispy.

3Serve the Sausage Ratatouille alongside the Roasted Potatoes (4 large) for a delicious and satisfying meal!