As summer winds down, take advantage of the season’s last great veggies with this tasty recipe. There’s something for everyone in here: fresh zucchini, sweet peppers, hearty potatoes, and savory sausages. Plus, it’s a complete one-pot meal, which makes for super easy cleanup. You won’t break a sweat with this recipe on a hot summer night.
1 lb baby red potatoes, cut in half or quartered
2 tsp oil
1/2 tsp garlic powder
1 tsp kosher salt
fresh cracked pepper
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
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. 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 sit 5 minutes without removing the lid. Remove potatoes from the pan and set aside.
2. Add sausage to the skillet and saute on medium-low, 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 until cooked through.
3. Return the potatoes back to the skillet and mix well. Adjust salt and pepper as needed; cover and cook 5 more minutes.
Recipe adapted from Skinny Taste