Low-Carb Ratatouille Wanna-Be Stew with Italian Sausage

Ingredients

• 5 links uncooked Italian sausage
• 2-3 T olive oil
• 2 zucchini, chopped medium
• 2 yellow summer squash, chopped medium
• 1/2 red onion, chopped small
• 6 large cloves garlic, chopped small
• 6 red or yellow tomatoes, chopped medium
• 1 yellow pepper, chopped medium
• 1 red pepper, chopped medium
• 1 tsp. sugar
• 1 tsp. dried oregano
• salt and pepper to taste
• 1/2 cup chopped or sliced fresh basil , plus more to garnish the finished dish if desired
• sea salt to finish

Directions

Heat small amount of olive oil in large, heavy pan, add the Italian sausage, and cook over medium-high heat until the sausage is browned on all sides.Set sausage aside to cool on a cutting board.Then add a bit more oil, add zucchini and yellow squash to the pan, and cook about 5 minutes, until it’s starting to brown slightly.Remove squash from the pan and set aside.Add a bit more olive oil, then add peppers, onions, and garlic and cook 3-4 minutes.Add tomatoes to pan, gently combine the vegetables, lower heat to medium, and cook 5 minutes more.Add zucchini and yellow squash back into pan with parsley, sugar, dried oregano, salt and pepper.Reduce heat to low and cook uncovered about 30 minutes. (You can add a little more olive oil if desired.)Cut the sausage into diagonal slices and add to the pan and cook about 30-45 minutes more.When sausage is cooked through and stew is flavorful, add sliced or chopped fresh basil, season with sea salt and cook 5-10 minutes more.Serve hot or room temperature, with more sliced basil and Parmesan cheese to add at the table if desired.This Low-Carb Ratatouille Wanna-Be Italian Stew will keep in the fridge for several days and reheats well.