My grocery store this week was having a huge sale on local zucchini and yellow squash. This dish takes advantage of those summer veggies. Even better, you have meat, potatoes and veggies in one dish! Oh, and the leftovers, if you have any, are great with an egg the next morning for breakfast.
I use skinless, turkey smoked sausage when I make this dish. I buy the brand with the lowest sodium.
Yield: 4
Summer Vegetables with Sausage and Potatoes
Ingredients:
- 1 lb baby red potatoes, quartered
- 2 tsp oil
- 1⁄2 tsp garlic powder
- 1 tsp kosher salt
- fresh cracked pepper
- 1 pkg Turkey smoked sausage, sliced 1/2 inch thick on a diagonal
- 1 large onion chopped
- 1 orange or 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)
- 1 cups zucchini, 1/2 inch thick and quartered
- 1 cup yellow squash, 1/2 inch thick and quartered
Instructions:
- Heat oil in a large, deep non-stick skillet with a tight-fitting lid on med-high heat. When hot, carefully add potatoes and season with garlic powder, salt and pepper. Reduce heat to med and cook, covered, 10-15 minutes turning potatoes at regular intervals with a spatula so they brown evenly. Don't overcook - you should be able to put a fork through with just a bit of resistance.
- Add onions, peppers, garlic and rosemary to the skillet and mix occasionally until they begin to soften.
- Add the sausage to the skillet and saute on medium, Cook, stirring occasionally until browned and heated through - about 5-10 minutes.
- Add zucchini and yellow squash and cook an additional 5 minutes, mixing as it cooks until cooked through.
- Adjust salt and pepper as needed and serve.