Grilled Merguez with Ratatouille

Grilled Merguez with Ratatouille
Staff Writer
Merguez Sausage

DK Publishing

Merguez Sausage

You may well find the Mediterranean spicy sausage dish addictive. It is important to set aside the browned vegetables separately, as they are cooked in layers later. Try to turn them over in step 3 in one piece; if this seems unlikely, leave them alone. They will still taste fantastic.

4
Servings
267
Calories Per Serving
Deliver Ingredients

Notes

Sausage Alternatives: American andouille; Chorizo Mexicano; Salsiccia di Calabria; Chistorra

Note: French mergues — a characteristic kick makes this North African-style sausage perfect for grilling and serving with bland starches.

Ingredients

  • 8  tablespoons  olive oil
  • large or 2 small red bell peppers, seeded and cut into 1/2-inch strips
  • zucchini, cut into 1/2-inch slices
  • large white onion, cut into 1/2-inch slices
  • large ripe tomatoes, each cut into 8 wedges
  • large eggplant, trimmed and cut into 1/2-inch slices
  • large garlic cloves, finely chopped
  • 2  tablespoons  finely chopped flat-leaf parsley
  • Salt and fresh ground black pepper
  • 8-12 merguez sausages*, enough to serve 4

Directions

To make the ratatouille, heat 4 tablespoons of the oil in a large, heavy frying pan over medium heat. Separately cook the peppers, then zucchini, then the onion and tomatoes together, and lastly the eggplant, until browned. Set each aside separately.

Remove the pan from the heat. Place in the pan a layer of eggplant, then a layer of zucchini, then the bell peppers, then scatter over the garlic and parsley, and season well. Top with the tomato and onion mixture, and press everything down with a heatproof plate.

Return the pan to a low heat and cook for 30 minutes, until the vegetables are soft. Remove the plate using an oven mitt. Turn the vegetables gently with a spatula, and cook for 10 minutes over high heat until any liquid has evaporated. Set aside.

Pierce the merguez and broil, fry, or grill until well cooked and browned all over. Serve with the ratatouille, warm or at room temperature, and some crusty bread.

Nutritional Facts

Total Fat
30g
43%
Saturated Fat
3g
13%
Vitamin C, total ascorbic acid
1mg
1%
Vitamin K (phylloquinone)
21µg
23%
Calcium, Ca
3mg
0%
Folate, total
1µg
0%
Phosphorus, P
2mg
0%
Sodium, Na
12mg
1%

Grill Shopping Tip

Think twice before buying a thicker piece of meat; a 2-inch thick steak takes four times (not twice) as long as 1-inch thick steak to cook.

Grill Cooking Tip

If you're cooking something that's been marinated, make sure to pat the item dry before it hits the grill. Any sugar in the marinade will burn.