Summer vegetables with sausage & potatoes
Recipe by Kimberley Barcus
2 tsp oil
1 lb baby red potatoes, cut in half or quartered
14 oz 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 cups zucchini, 1/2 inch thick and quartered
2 tbsp fresh rosemary (or other fresh herb such as thyme)
1/2 tsp garlic powder
1 tsp kosher salt
fresh cracked pepper
Prep. Time → 15 min
Cook Time → 60 min
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 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. Set potatoes aside on a dish.
2. 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.
3. 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
main courses, potatoes, sausage, vegetables August 08, 2012 19:07
Author skinnytaste.com/
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