How To Make Summer Vegetables with Sausage and Potatoes
Summer vegetables like bell peppers and zucchinis steal the show in this recipe. This one-pot meal also has savory sausages and hearty potatoes.
Serves:
Ingredients
- 1lbbaby red potatoes,cut in half or quartered
- 2tspoil
- ½tspgarlic powder
- 1tspkosher salt
- fresh cracked pepper
- 14ozItalian chicken sausage,sliced 1-inch thick
- 1large onion,chopped
- 5clovesgarlic,smashed with the side of the knife
- ½orange bell pepper,diced 1-inch squares
- ½yellow bell pepper,diced 1-inch squares
- 1red bell pepper,diced 1-inch squares
- 2tbspfresh rosemary,or other fresh herb such as thyme
- 2cupszucchini,½ 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 to 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 for about 10 minutes, stirring occasionally until browned but not quite cooked through.
-
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 for 5 more minutes.
Nutrition
- Calories: 377.10kcal
- Fat: 19.00g
- Saturated Fat: 4.16g
- Trans Fat: 0.16g
- Monounsaturated Fat: 7.35g
- Polyunsaturated Fat: 4.67g
- Carbohydrates: 32.78g
- Fiber: 5.26g
- Sugar: 7.06g
- Protein: 19.82g
- Cholesterol: 95.25mg
- Sodium: 903.21mg
- Calcium: 124.02mg
- Potassium: 1117.26mg
- Iron: 2.85mg
- Vitamin A: 80.14µg
- Vitamin C: 124.64mg
Was this page helpful?
Have your own special recipe to share? Submit Your Recipe Today!