Monday, July 30, 2012

Chicken Sausage with Mixed Vegetables

I saw this dish on Pinterest and knew I had to try it. You only use one skillet the whole time, so clean up is quick and easy, but more importantly, the concentration of flavors in the pan makes this dish really delicious. It is the perfect way to use up fresh vegetables from your garden!

Recipe yields 6 servings

6 chicken sausage with Italian seasoning
1 large yellow onion
1 red bell pepper
1 orange bell pepper
1 yellow bell pepper
2 green zucchini
6-8 baby red potatoes
1 head of garlic
1 tbsp olive oil
4-5 sprigs thyme
Salt, pepper, garlic powder to season

Rinse all vegetables. Cut potatoes into quarters or eighths depending on their size. 

Add olive oil to a large skillet. Heat oil and add potatoes on high heat. Season with salt, pepper and garlic powder. Cover with a lid. Cook for 5 minutes and then reduce heat to medium-low. Cook for 20 minutes, tossing the potatoes every 5 minutes or so to avoid burning. Remove potatoes from skillet and reserve.

Slice and half zucchini. Large chop all three bell peppers. Large chop onion. Peel, smash and rough chop the garlic. (Hint: To smash the garlic, press down hard on top of the garlic with the edge of your knife.)

Once potatoes are removed from the skillet, add the sausage. Cook for 10 minutes. Then slice sausage into 1 inch pieces. Cook until you can no longer see pink.

Once sausage is no longer pink, add peppers, onions, garlic and thyme to the skillet. Cook on medium for 10-15 minutes. Onions should become translucent and peppers should soften. 

Add zucchini to the skillet and cook for an additional 5 minutes. Toss in the potatoes and cover the skillet. Cook on medium for 5 more minutes. Serve & enjoy!

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