Grilled Merguez Sausage with Spiced Ratatouille

Name: Grilled Merguez Sausage with Spiced Ratatouille
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 servings
Ingredients: 400 g merguez sausage (about 8 links); 1 medium eggplant (about 300 g), diced into 1-inch cubes; 1 large red bell pepper, diced; 1 medium zucchini, diced; 1 medium yellow onion, finely diced; 3 garlic cloves, minced; 2 tbsp olive oil; 1 tbsp tomato paste; 1 tsp harissa paste; 1 tsp smoked paprika; 1/2 tsp dried thyme; 1/4 tsp crushed red pepper flakes; 400 g canned diced tomatoes (with juices); Salt and black pepper to taste; 2 tbsp chopped fresh flat-leaf parsley; Juice of half a lemon

This one-pan lunch features smoky grilled merguez sausage paired with a vibrant, spicy ratatouille bursting with aromatic herbs and a touch of harissa for warmth.

Prep20 minCook30 minTotal50 minServes4Difficultymedium

Method

How to make it

01
Preheat a grill pan over medium-high heat until hot and lightly smoking.
02
Grill the merguez sausages for 10-12 minutes, turning every 3 minutes until evenly browned and cooked through (internal temperature 160°F/71°C). Remove from the pan and set aside, covered with foil to rest.
03
While the sausages grill, heat olive oil in a large ovenproof skillet or heavy pan over medium heat.
04
Add the diced onion and sauté until translucent, about 5 minutes, stirring occasionally.
05
Add minced garlic, smoked paprika, dried thyme, harissa paste, and crushed red pepper flakes. Cook for 1 minute until fragrant.
06
Stir in the tomato paste, then add diced eggplant, red bell pepper, and zucchini. Cook, stirring occasionally, for about 8 minutes until vegetables soften and begin to brown.
07
Pour in the canned diced tomatoes with their juices and season with salt and black pepper. Stir to combine and bring to a gentle simmer.
08
Transfer the pan to a preheated oven at 180°C (350°F) and bake uncovered for 12-15 minutes until ratatouille thickens and vegetables are tender.
09
Remove the pan from the oven, stir in lemon juice and fresh parsley. Adjust seasoning if needed.
10
Slice the rested merguez sausages and serve over the spiced ratatouille in the same pan or plates.

From the editor

Cooking tips

If you don’t have a grill pan, cook the merguez sausages in a cast-iron skillet over medium-high heat, turning frequently to brown evenly.
Harissa paste adds smoky heat; if unavailable, substitute with 1 tsp smoked paprika plus 1/4 tsp cayenne pepper and a pinch of ground cumin.
Make the ratatouille a day ahead to deepen the flavors; gently reheat over low heat before serving with freshly grilled sausage.
To test doneness of sausages, use a meat thermometer aiming for 160°F (71°C) internal temperature for safety and juiciness.

Published August 31, 2026