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  • Spicy Premio Sausage Garden Ratatouille Pie
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    Spicy Premio Sausage Garden Ratatouille Pie



    • 1 -16 ounce Premio Hot Italian Sausage, cooked and crumbled
    • 6 tablespoons olive oil
    • 2 small zucchini
    • 1/3 cup freshly grated Parmesan cheese
    • 4 tablespoons fresh herbs minced basil, oregano and thyme (or any desired)
    • 2-3 large tomatoes or a pint of grape/cherries
    • 1 bunch green onions
    • 1 large green pepper
    • 2 cups mixed veggies, coarse chopped such as broccoli, eggplant, summer squash
    • 1/3 cup mushrooms of choice, sliced (optional)
    • Salt and freshly ground pepper
    • 3 ounces fresh mozzarella cheese, shredded

    How to make Spicy Premio Sausage Garden Ratatouille Pie

    1. The veggies are coming! The veggies are coming! Make this late summer specialty and take advantage of the tastes of the season! Using a 9-10 inch pie plate (deep) fill it with a wonderful garden mix of veggies and bake until the flavors mix! The secret is the zucchini “crust” which holds all of the vegetables together. Heritage tomatoes which are so popular now are wonderful in this dish. The variety of colors and sizes would create a kaleidoscope of colors and flavors. Top with Premio’s Hot Italian sausage crumbles and fresh mozzarella! This could be a main course or a great side.
    2. Preheat oven to 400 degrees. Coat bottom of pie plate or baking dish with 2 tablespoons olive oil.  Wash and thinly slice zucchini the long way. Place on plate overlapping to make the “crust” of the pie.  Brush with 1 tablespoon of olive oil and the Parmesan cheese.  Mince herbs together and sprinkle the zucchini with 1 tablespoon of mixture. Set rest aside. Core and coarsely chop tomatoes or if using grapes/cherries slice in half. Place tomatoes in a large mixing bowl. Slice the green onions into 1 /4 inch pieces. And add to the tomatoes. Core and slice the pepper into 1 /4 inch slices about 2 inches long. Use the ribs of the pepper as a guide. Clean and chop the rest of the veggies into small pieces. Add all veggies and the mushrooms to the tomato bowl.  Toss to gently mix. Add 2 tablespoons of the herbs and 2 tablespoons of the oil. Mix and top the pie. Gently press down on the veggie pie and top with the last of the oil and herbs.
    3. Sprinkle the top with the sausage crumbles, add salt and pepper and sprinkle with the shredded cheese.
    4. Bake about 25 minutes at 400 degrees or until done. Crunchiness will depend on cooking time. Adjust for your family’s preference.
    5. Serves 4-6.

    Recipe submitted by Donna R.


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