Summer Veggies and Sausage
Ingredients:
- 1 lb Sweet Potatoes peeled and diced
- 2 tsp Olive Oil
- .5 tsp Garlic Powder
- .5 tsp Ground Black Pepper
- 1 tsp Sea Salt
- 1 lb Italian Sausage sliced 1-inch thick
- 1 c Onions chopped
- 5 cloves Garlic minced or pressed
- 1 Bell Peppers red, diced into 1-inch squares
- 1 Bell Peppers yellow, diced into 1-inch squares
- 2 tbsp Fresh Thyme chopped
- 2 Zucchini quartered and sliced 1/2 inch thick
Instructions:
- Place oil and sweet 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 15-20 minutes, shaking the pan occasionally to prevent the potatoes from burning.
- Remove from heat and set potatoes aside.
- 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 thyme 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.
Nutrition
Calories: 572kcal | Carbohydrates: 36g | Protein: 21g | Fat: 38g | Saturated Fat: 13g | Cholesterol: 86mg | Sodium: 1486mg | Potassium: 1145mg | Fiber: 7g | Sugar: 11g | Vitamin A: 18313IU | Vitamin C: 108mg | Calcium: 100mg | Iron: 3mg
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