Summer Vegetables with Sausage and Potatoes Skillet

Summer Vegetables with Sausage and Potatoes Skillet

from skinnytaste.com
Dinner
60 min
307 kcal / serving

This easy one-pot skillet dinner is made with chicken sausage, bell peppers, zucchini, baby red potatoes and fresh herbs.

Ingredients

  • 2 tspolive oil
  • 1 lbbaby red potatoes (cut in half or quartered)
  • ½ tspgarlic powder
  • 1 tspkosher salt
  • fresh cracked pepper (to taste)
  • 14 ozitalian chicken sausage (sliced 1-inch thick)
  • 1 largeonion (chopped)
  • 4 clovesgarlic (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)
  • 2 tbspfresh rosemary (or other fresh herb such as thyme)
  • 2 cupszucchini (1/2 inch thick and quartered)

Directions

  1. 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.

  2. 2

    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.

  3. 3

    Remove from heat and let them sit 5 minutes without removing the lid, then set the potatoes aside on a dish.

  4. 4

    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.

  5. 5

    Season chopped vegetables with salt and pepper. Add onions, peppers, garlic and rosemary to the skillet and mix.

  6. 6

    Continue cooking, stirring occasionally, until onions and peppers become slightly browned.

  7. 7

    Add zucchini and cook an additional 5 minutes, mixing as it cooks until cooked through.

  8. 8

    Return the potatoes back to the skillet and mix well. Adjust salt and pepper as needed; cover and cook 5 more minutes.