Summer Vegetables Sausage Skillet
A quick and easy one-pot meal featuring lean chicken sausage, colorful summer vegetables, and tender baby red potatoes, seasoned with fresh herbs.
Prep
: 10
Total
: 25 minutes
Ingredients
Main Ingredients
- 2 tsp olive oil
- 1 lb baby red potatoes cut in half or quartered
- 0.5 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 cloves garlic smashed with the side of the knife
- 0.5 orange bell pepper diced 1-inch squares
- 0.5 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
Preparation Steps
- 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
This recipe is a fantastic weeknight meal that comes together quickly in one pan. Feel free to swap out vegetables based on what you have on hand.