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Summer Vegetables with Sausage and Potatoes Skillet
This easy one-pot skillet dinner is made with chicken sausage, bell peppers, zucchini, baby red potatoes and fresh herbs.
Ingredients
- 2 tsp olive oil
- 1 lb baby red potatoes (cut in half or quartered)
- 1/2 tsp garlic powder
- 1 tsp kosher salt
- fresh cracked pepper (to taste)
- 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 tbsp fresh rosemary (or other fresh herb such as thyme)
- 2 cups zucchini (1/2 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 20-25 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, stirring occasionally until browned but not quite cooked through, about 10 minutes.
- 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 5 more minutes.
Notes
Makes about 7 1/2 cups.
Nutrition
Serving: 13/4 cups, Calories: 307kcal, Carbohydrates: 33.5g, Protein: 21g, Fat: 10.5g, Saturated Fat: 2.5g, Cholesterol: 77mg, Sodium: 844mg, Fiber: 4.5g, Sugar: 9.5g
- WW Points: 4