Summer Vegetables with Sausage and Potatoes
Lean Italian chicken sausage with summer bell peppers and zucchini sauteed with baby red potatoes and fresh herbs for a quick one pot meal.
Servings: 4
Ingredients
- 1 lb. baby red potatoes cut in half or quartered
- 2 teaspoons oil
- 1/2 teaspoon garlic powder
- 1 teaspoon kosher salt
- fresh cracked pepper
- 14 ounces Italian chicken sausage sliced 1-inch thick
- 1 large onion chopped
- 4-5 cloves garlic smashed with the side of the knife
- 1/2 orange bell pepper diced 1-inch squares
- 1/2 yellow bell pepper diced 1-inch squares
- 1 red bell pepper diced 1-inch squares
- 2 tablespoons fresh rosemary or other fresh herb such as thyme
- 2 cups zucchini 1/2 inch thick and quartered
Instructions
- Place oil and potatoes in a large, deep non-stick skillet with a tight fitting lid on high heat; season with garlic powder, salt and pepper.
- When the skillet gets hot and starts to sizzle, reduce heat to low and cook with a tight lid on for about 20-25 minutes, shaking the pan occasionally to prevent the potatoes from burning. Remove from heat and let them sit 5 minutes without removing the lid, then set the potatoes aside on a dish.
- Add the sausage to the skillet and saute on medium-low and cook, stirring occasionally until browned but not quite cooked through, about 10 minutes.
- Season chopped vegetables with salt and pepper. Add onions, peppers, garlic and rosemary to the skillet and mix.
- Continue cooking, stirring occasionally, until onions and peppers become slightly browned. Add zucchini and cook an additional 5 minutes, mixing as it cooks until cooked through. Return the potatoes back to the skillet and mix well. Adjust salt and pepper as needed; cover and cook 5 more minutes.
Notes
Recipe By: Skinnytaste.com
Serving Size: 4
Yield: 7 1/2 cups
Serving Size: 4
Yield: 7 1/2 cups
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