Summer Vegetables with Sausage

summer vegetables with sausage

Here’s another great one pot meal! I used lean Italian chicken sausage with colorful bell peppers and zucchini sauteed with baby red potatoes and fresh rosemary.

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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 is hot and begins to sizzle, reduce heat to low and cook with lid on for about 20-25 minutes, shaking the pan occasionally to prevent the potatoes from burning. Once slightly crisp, remove from heat and let them sit 5 minutes without removing the lid. Set potatoes aside on a dish.

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In the same skillet, add the sausage and saute on medium-low and cook, stirring occasionally until browned but not completely cooked through, about 10 minutes.You can use Italian chicken sausage or turkey sausage depending on what is available to you. pXjiPrUN3K

Season chopped vegetables with salt and pepper.

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Add onions, peppers, garlic and rosemary to the skillet and mix. Thyme may be used in place of rosemary if that’s what you prefer. Continue cooking stirring occasionally until onions and peppers become slightly browned.

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Add zucchini and cook an additional 5 minutes, mixing until it is cooked through. Return the potatoes back to the skillet and mix well. Adjust salt and pepper as needed; cover and cook 5 more minutes.

Summer Vegetables with Sausage
Here's another great one pot meal! I used lean Italian chicken sausage with colorful bell peppers and zucchini sauteed with baby red potatoes and fresh rosemary.
Servings
4 people
Servings
4 people
Summer Vegetables with Sausage
Here's another great one pot meal! I used lean Italian chicken sausage with colorful bell peppers and zucchini sauteed with baby red potatoes and fresh rosemary.
Servings
4 people
Servings
4 people
Ingredients
  • 1 pound red potatoes cut in half or quartered
  • 14 ounces Italian chicken sausage
  • 2 tsp olive oil
  • 1/2 tsp garlic powder
  • 1 tsp salt
  • black pepper to taste
  • 1 large onion chopped
  • 4-5 cloves garlic smashed
  • 1/2 yellow bell pepper diced into 1 inch squares
  • 1/2 orange bell pepper diced into 1 inch squares
  • 1 red bell pepper diced into 1 inch squares
  • 2 tbsp rosemary freshly chopped, or thyme
  • 2 cups zucchini 1/2 inch thick and quartered
Instructions
  1. 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 is hot and begins to sizzle, reduce heat to low and cook with lid on for about 20-25 minutes, shaking the pan occasionally to prevent the potatoes from burning. Once slightly crisp, remove from heat and let them sit 5 minutes without removing the lid. Set potatoes aside on a dish.
  2. In the same skillet, add the sausage and saute on medium-low and cook, stirring occasionally until browned but not completely cooked through, about 10 minutes.
  3. Season chopped vegetables with salt and pepper.
  4. Add onions, peppers, garlic and rosemary to the skillet and mix.
  5. Continue cooking stirring occasionally until onions and peppers become slightly browned.
  6. Add zucchini and cook an additional 5 minutes, mixing until it is cooked through.
  7. Return the potatoes back to the skillet and mix well. Adjust salt and pepper as needed; cover and cook 5 more minutes.
Recipe Notes

You can use Italian chicken sausage or turkey sausage depending on what is available to you.

 

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