One-dish dinners: Side dishes need not apply

Move over, mashed potatoes! There's no need for a side dish when you serve one of these hearty, kid-friendly recipes.

Whether it's the quick-and easy chicken chili or the veggie pizza with a cheesy homemade crust, each one makes a satisfying fall dinner all on its own.

Sausage Ratatouille

The classic French ratatouille is made by simmering eggplant with other vegetables and herbs. It's often served as a side or appetizer with bread, but our addition of Italian sausage turns it into a hearty meal for cooler months.

Per serving (1 1/3 cups): Calories 252; Total Fat 15 g (24% DV); Saturated Fat 3 g (17% DV)

Ingredients

3 to 4 links (about ¾ pound) Italian sausage

4 1/2 tablespoons olive oil

1 medium-size eggplant, peeled and cut into a 3/4-inch dice

2 small zucchini, halved and sliced

1 large onion, quartered and thinly sliced

1 medium-size green bell pepper, halved, seeded, and sliced

2 to 3 garlic cloves, minced

2 cups canned diced tomatoes

1 tablespoon plus 1 teaspoon tomato paste

Salt and pepper

2 tablespoons chopped fresh Italian parsley

3 tablespoons chopped fresh basil

Bring a medium-size pot of water to a boil. Puncture the sausage links in several places, then cook them at a low boil until they're no longer pink in the center, about 14 minutes. Transfer the links to a plate to cool, then slice them into 1/4-inch-thick rounds.

Over medium-high heat, warm 3 tablespoons of the olive oil in a large, deep skillet or Dutch oven. Add the eggplant and zucchini and saute them, stirring often, until they are lightly browned but not soft, about 7 minutes. Transfer the vegetables to a plate.

In the same skillet over medium heat, warm the remaining olive oil. Add the onion and bell pepper and saute them for 3 minutes. Stir in the garlic and sliced sausage and saute, stirring often, for 3 minutes more. Stir in the tomatoes, eggplant, and zucchini.

Partially cover the skillet and gently simmer the ratatouille for 5 minutes. Add the tomato paste, along with salt and pepper to taste, and simmer 5 minutes more. Stir in the parsley and half of the basil. Serve hot, sprinkled with the remaining basil. Serves 6.

Stuffed-Crust Veggie Pie

Pizza is always a crowd-pleaser, and the cheese-filled crust of our veggie pie makes it all the more appetizing. The bulked-up edge allows you to pile the filling high, deep-dish style.

Per serving (one slice): Calories 443; Total Fat 16 g (24% DV); Saturated Fat 8 g (38% DV)

Ingredients

For the dough:

1-1/3 cups lukewarm water

1 (1/4-ounce) package active dry yeast

1 teaspoon sugar

1/4 cup rolled oats (quick or old-fashioned)

1 1/2 tablespoons olive oil, plus more for coating the dough

1 1/2 teaspoons salt

3 1/2 cups flour, plus more for kneading

For the topping: