Summer Vegetables with Sausage and Potatoes Skillet
Ingredients
-
2
tsp
olive oil
-
1
lb
baby red potatoes, cut in half or quartered
-
½
tsp
garlic powder
-
1
tsp
kosher salt
-
to taste
fresh cracked pepper
-
14
oz
Italian chicken sausage, sliced 1-inch thick
-
1
large
onion, chopped
-
4-5
cloves
garlic, smashed with the side of the knife
-
½
each
orange bell pepper, diced 1-inch squares
-
½
each
yellow bell pepper, diced 1-inch squares
-
1
each
red bell pepper, diced 1-inch squares
-
2
tbsp
fresh rosemary, or other fresh herb such as thyme
-
2
cups
zucchini, ½ inch thick and quartered
Instructions
- Heat olive oil in a large, deep non-stick skillet and add the halved or quartered baby red potatoes, seasoning with garlic powder, salt, and pepper.
- Once the skillet is hot and sizzling, reduce the heat to low and cover, cooking for 20-25 minutes while shaking occasionally.
- After cooking, remove from heat and let sit for 5 minutes without lifting the lid, then set the potatoes aside.
- Add the sliced sausage to the skillet and sauté on medium-low until browned but not fully cooked, about 10 minutes.
- Season the chopped vegetables with salt and pepper, then add the onion, peppers, garlic, and rosemary to the skillet, mixing well.
- Continue cooking until the onions and peppers are slightly browned.
- Add the zucchini and cook for an additional 5 minutes, stirring until cooked through.
- Return the potatoes to the skillet, mix well, adjust seasoning, cover, and cook for another 5 minutes.
Nutrition Facts (estimated)
Servings
4
Calories
307
Total fat
10.5g
Total carbohydrates
33.5g
Total protein
21g
Sodium
844mg
Cholesterol
77mg
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