Summertime brings an abundance of fresh produce to enjoy, and this recipe marries everything together beautifully. This vibrant dish of summer vegetables with sausage and potatoes is a one-pan wonder that's easy to make and is flexible enough for you to use whatever vegetables are in season. The combination of hearty sausage and potatoes with the freshness of the summer veggies makes this a balanced and flavorful meal.
The recipe uses Italian chicken sausage, which might not be a common ingredient in some homes. This type of sausage is usually found in the deli section of most supermarkets. It is less greasy than pork sausage, but still packed with flavor. If you can't find it, you can use any other sausage of your preference. Baby red potatoes are another ingredient to look out for - they are smaller and have a sweeter, creamier texture compared to regular potatoes.
Ingredients for Summer Vegetables with Sausage and Potatoes
Baby red potatoes: These potatoes are small, round and have a thin, red skin. They're sweeter and creamier than regular potatoes.
Oil: Used to cook the potatoes and sausage.
Garlic powder: Adds a subtle garlic flavor to the dish.
Kosher salt: Used to season the dish.
Black pepper: Adds a kick to the dish.
Italian chicken sausage: This is the protein of the dish. Italian chicken sausage is less greasy but flavorful.
Onion: Adds a bit of crunch and sweetness.
Garlic: Fresh garlic gives a robust flavor.
Bell peppers: These add color and a sweet, slightly bitter flavor.
Fresh rosemary: This herb adds a fragrant aroma and earthy flavor.
Zucchini: Adds texture and is a great source of fiber.
One reader, Evelyn Reiss says:
This summer vegetables with sausage and potatoes recipe is a game-changer! The flavors blend perfectly, and the dish is bursting with freshness. The combination of the sausage and vegetables is simply divine. It's a must-try for anyone looking for a hearty and delicious summer meal.
Cooking Techniques for Summer Vegetables with Sausage and Potatoes
How to cook the potatoes: The potatoes are cooked in a skillet with oil, garlic powder, salt, and pepper. They are initially cooked on high heat and then reduced to low heat, with occasional shaking to prevent burning.
How to cook the sausage: The sausage is sautéed in the skillet on medium-low heat for about 10 minutes, stirring occasionally until browned but not quite cooked through.
How to sauté the vegetables: The onions, peppers, garlic, and rosemary are added to the skillet and cooked until they become slightly browned. The zucchini is then added and cooked for an additional 5 minutes until cooked through.
How to adjust seasoning: After returning the potatoes to the skillet, the dish is mixed well and the seasoning is adjusted as needed. The dish is then covered and cooked for an additional 5 minutes.
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
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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.
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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.
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Remove from heat and let them sit 5 minutes without removing the lid, then set the potatoes aside on a dish.
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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.
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Season chopped vegetables with salt and pepper. Add onions, peppers, garlic and rosemary to the skillet and mix.
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Continue cooking, stirring occasionally, until onions and peppers become slightly browned.
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Add zucchini and cook an additional 5 minutes, mixing as it cooks until cooked through.
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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
Expert Technique Tips for Perfecting Summer Vegetables with Sausage and Potatoes
When cooking the potatoes, it's important to shake the pan occasionally. This helps to distribute the heat evenly and prevents the potatoes from sticking to the pan or burning. Also, letting them sit for 5 minutes after cooking allows the residual heat to finish cooking the potatoes, resulting in a fluffy interior and crispy exterior. For the sausage, ensure it's browned but not fully cooked through before adding the vegetables. This allows the sausage to finish cooking with the vegetables, infusing them with its flavor. Lastly, when adding the zucchini, be mindful not to overcook it. Zucchini cooks quickly and can become mushy if overdone. Cooking it for just 5 minutes ensures it retains some crunch, adding a nice texture contrast to the dish.
Time-Saving Tips for Preparing This Summer Vegetable Recipe
Prep ahead: Chop and prepare all your vegetables and sausage in advance to save time during the cooking process.
One-pan wonder: Use a large, deep skillet to cook everything in one pan, reducing the need for multiple pots and pans and saving time on cleanup.
Multi-task: While the potatoes are cooking, use that time to prep the other ingredients to maximize efficiency in the kitchen.
Use pre-cooked sausage: Consider using pre-cooked sausage to cut down on cooking time and ensure the dish comes together quickly.
Batch cooking: Make a larger portion and store the leftovers for quick and easy meals throughout the week.
Substitute Ingredients For Summer Vegetables with Sausage and Potatoes Recipe
baby red potatoes - Substitute with Yukon Gold potatoes: Yukon Gold potatoes have a similar creamy texture and thin skin, making them a great substitute for baby red potatoes in this recipe.
Italian chicken sausage - Substitute with Turkey sausage: Turkey sausage is a leaner alternative to Italian chicken sausage and will provide a similar savory flavor to the dish.
onion - Substitute with shallots: Shallots have a milder and sweeter flavor compared to onions, adding a delicate touch to the dish.
garlic - Substitute with garlic powder: If fresh garlic is not available, garlic powder can be used as a substitute for a convenient and flavorful alternative.
orange bell pepper - Substitute with yellow bell pepper: Yellow bell peppers have a slightly sweeter flavor and will add a vibrant color to the dish.
zucchini - Substitute with yellow squash: Yellow squash can be used as a substitute for zucchini, offering a similar texture and mild flavor to the dish.
Presenting Summer Vegetables with Sausage and Potatoes
Elevate the plating: When presenting this dish, focus on creating an artful arrangement of the sausage, potatoes, and vibrant summer vegetables. Consider using fresh herbs and edible flowers to add color and visual appeal to the plate.
Incorporate texture: Enhance the dish by incorporating a variety of textures. Consider adding a crispy element, such as potato crisps, to contrast with the tender vegetables and sausage.
Highlight seasonal ingredients: Emphasize the freshness of the seasonal vegetables by arranging them in a visually appealing manner. Showcase the vibrant colors of the bell peppers and zucchini to create an eye-catching presentation.
Utilize negative space: Embrace the concept of negative space on the plate to allow the components of the dish to stand out. Avoid overcrowding the plate and allow each element to shine individually.
Balance flavors and colors: Aim for a harmonious balance of flavors and colors on the plate. Consider the visual impact of each ingredient and strive for a visually striking composition.
Attention to detail: Pay close attention to the finer details of the plating, ensuring that each component is meticulously arranged to create an aesthetically pleasing presentation.
Garnish with finesse: Use delicate microgreens or finely chopped herbs as a garnish to add a touch of elegance to the dish. The garnish should complement the flavors and add a sophisticated touch to the overall presentation.
Consider plate geometry: Explore the use of geometric shapes and patterns to arrange the components of the dish. Experiment with different plate geometries to create a visually captivating presentation.
Essential Kitchen Tools for Making This Summer Recipe
- Large, deep non-stick skillet with a tight fitting lid: This skillet is essential for cooking the potatoes and vegetables, providing a large cooking surface and a lid for steaming and cooking the ingredients evenly.
- Sharp knife: A sharp knife is necessary for cutting the vegetables, potatoes, and sausage with precision and ease.
- Cutting board: A cutting board provides a stable surface for chopping and preparing the vegetables, potatoes, and sausage.
- Wooden spoon: A wooden spoon is useful for stirring and mixing the ingredients in the skillet without damaging the non-stick surface.
- Measuring spoons: Measuring spoons are essential for accurately measuring the oil, garlic powder, salt, and pepper for seasoning the potatoes and vegetables.
- Tongs: Tongs are helpful for turning and stirring the sausage and vegetables in the skillet, ensuring even cooking.
- Serving dish: A serving dish is needed for presenting the finished summer vegetables with sausage and potatoes dish.
Storing and Freezing Summer Vegetables with Sausage and Potatoes
Let the summer vegetables with sausage and potatoes cool completely before storing. This will prevent condensation from forming and making the dish soggy.
Store the leftovers in an airtight container in the refrigerator for up to 3-4 days. Make sure the container is sealed tightly to prevent any air from entering and spoiling the food.
To reheat, simply microwave the desired portion for 1-2 minutes or until heated through. Alternatively, you can reheat it in a skillet over medium heat, stirring occasionally, until warmed through.
If you want to freeze the leftovers, transfer them to a freezer-safe container or resealable plastic bag. Remove as much air as possible before sealing to prevent freezer burn.
Label the container or bag with the date and contents for easy identification later on.
When ready to eat, thaw the frozen summer vegetables with sausage and potatoes in the refrigerator overnight.
Reheat the thawed dish in the microwave or skillet until heated through, stirring occasionally to ensure even heating.
Keep in mind that the texture of the vegetables and potatoes may change slightly after freezing and reheating, but the flavor should remain delicious.
How to Reheat Leftover Summer Vegetables with Sausage and Potatoes
Reheat in a skillet over medium heat, stirring occasionally, until heated through and the vegetables are tender-crisp. This method helps to retain the texture and flavor of the sausage and vegetables.
For a quick and easy reheat, microwave the leftovers in a microwave-safe dish, covered with a damp paper towel, for 2-3 minutes or until heated through. Stir the vegetables and sausage halfway through to ensure even heating.
Preheat your oven to 350°F (175°C) and transfer the leftovers to a baking dish. Cover the dish with foil and bake for 15-20 minutes, or until the vegetables and sausage are heated through. Remove the foil for the last 5 minutes of baking to crisp up the potatoes and sausage.
For a crispy texture, reheat the leftovers in an air fryer. Preheat the air fryer to 350°F (175°C) and place the vegetables, sausage, and potatoes in the basket. Cook for 5-7 minutes, shaking the basket halfway through, until the ingredients are heated through and slightly crispy.
Transform your leftovers into a delicious frittata. Whisk together eggs, milk, salt, and pepper, then pour the mixture over the leftovers in a baking dish. Bake at 350°F (175°C) for 20-25 minutes, or until the eggs are set and the top is golden brown.
Interesting Trivia About Summer Vegetables, Sausage, and Potatoes
Italian chicken sausage is a healthier alternative to traditional pork sausage, as it contains less fat and calories.
Budget-Friendly Cooking: Is This Summer Vegetable Recipe Economical?
This summer vegetables with sausage and potatoes recipe is quite cost-effective for a household. The ingredients, such as baby red potatoes, Italian chicken sausage, and assorted bell peppers, are reasonably priced and readily available. The dish is hearty and filling, making it suitable for a family meal. The approximate cost for a household of four people is around $15-20, making it an affordable option for a satisfying dinner. Overall, I would rate this recipe an 8 for its affordability and delicious flavors.
Is This Summer Vegetable Dish Healthy or Unhealthy?
This recipe for summer vegetables with sausage and potatoes is a relatively healthy dish with a good balance of protein, carbohydrates, and vegetables. The use of chicken sausage instead of traditional pork sausage reduces the saturated fat content, while the abundance of colorful bell peppers and zucchini provides a variety of vitamins and minerals. The inclusion of red potatoes adds a source of complex carbohydrates and fiber to the meal.
However, there are a few areas where the recipe could be improved to make it even healthier:
- Reduce the amount of salt used in the recipe or replace it with herbs and spices for added flavor without the extra sodium
- Use a leaner protein source, such as turkey sausage or tofu, to further reduce the saturated fat content
- Increase the proportion of vegetables to sausage and potatoes to boost the fiber and nutrient content of the dish
- Opt for a healthier cooking oil, such as olive oil, which is rich in heart-healthy monounsaturated fats
To make this recipe even more nutritious, consider the following suggestions:
- Add leafy greens, such as spinach or kale, to the vegetable mix for an extra dose of vitamins and minerals
- Incorporate whole grain options, like quinoa or brown rice, to increase the fiber content and provide a more complex carbohydrate source
- Experiment with different herbs and spices, such as basil, thyme, or smoked paprika, to enhance the flavor profile without relying on salt
- Serve the dish with a side salad or additional steamed vegetables to create a well-rounded, nutrient-dense meal
The Editor's Take on Summer Vegetables with Sausage and Potatoes
The combination of Italian chicken sausage, vibrant summer vegetables, and tender baby red potatoes creates a delightful and satisfying dish. The cooking method ensures the potatoes are perfectly cooked, while the sausage and vegetables are infused with flavor from the garlic, onions, and fresh rosemary. The balance of textures and flavors in this recipe is impressive, making it a perfect choice for a hearty summer meal. The dish is versatile and can be served as a main course or a side dish, making it a great addition to any summer menu.
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Why trust this Summer Vegetables with Sausage and Potatoes Recipe:
This recipe offers a delightful combination of summer vegetables and savory Italian chicken sausage, creating a burst of flavors and textures. The use of fresh rosemary adds a fragrant and aromatic touch, enhancing the overall appeal of the dish. The inclusion of baby red potatoes and zucchini ensures a hearty and satisfying meal. With a careful balance of garlic powder and kosher salt, this recipe promises a harmonious blend of seasonings. Trust in the quality and freshness of the ingredients, as they are the key to the success of this delightful summer dish.
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