I’m a fan of dishes that are packed with color. What’s that saying, the more colors in the dish, the healthier? That’s a motto I like to try and follow when it comes to picking recipes. This Skinnytaste recipe is one that gets a hefty serving of veggies in and still includes the protein that most men seem to require in their meals. I loved reading recommendations to pair the leftovers with eggs the next morning for breakfast– yum!
Summer Vegetables w. Sausage & Potatoes
via skinnytaste
ingredients:
1 lb. baby red potatoes, cut in half and quartered
2 tsp oil
1/2 tsp. garlic powder
1 tsp kosher salt
fresh cracked pepper
14 oz. Italian chicken sausage, sliced 1-in thick
1 large onion, chopped (I recommend leaving these quartered)
4-5 garlic cloves, smashed with the side of a knife
1/2 orange bell pepper, diced
1/2 yellow bell pepper, diced
1 red bell pepper, diced
2 tbsp fresh rosemary (or thyme)
2 C. zucchini, 1/2 in. thick and quartered
directions:
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.
(note: my potatoes took a bit longer than this. I left them cooking while I started another skillet for the sausage & veggies. The larger the potato cubes, the longer it will take to cook.)
Next, 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.
xx
This looks so yummy! I love chicken sausage, it’s got so much flavor without all the other stuff. Definitely going to have to try this out, thanks for sharing!
<3, Pamela
sequinsandseabreezes.blogspot.com
Yum! This looks delish! I’ve really started to use chicken sausage a lot when I cook and I love it. Great colorful veggies!
Yum!! I try to follow that motto as well- I just love a colorful dish!
yumm! i love my veggies so i know i’d love this dish! xo jillian – cornflake dreams
Looks great! I can’t wait for the Farmers Market here to open so I can get farm fresh veggies!
This looks so good! And pretty easy (which is always important!)
I just bought chicken sausage the other day at Trader Joes may have to check this one out!
Yummy! Skinny Taste is my favorite place to get recipes!
Skinny Taste has the best recipes. And I agree – the more color, the healthier! xo
This looks great! I’ve been trying to do a lot of meat + veggies meals like this! I’ll have to try and pick up some fresh veggies at the farmers market this weekend!