Summer Vegetables with Sausage and Potatoes Skillet
User Reviews
4.9
Summer Vegetables with Sausage and Potatoes Skillet
Description
Summer Vegetables with Sausage and Potatoes Skillet starts with baby red potatoes cooked over low heat with olive oil and seasoning until tender with a slight crust. Separately, Italian chicken sausage is browned but not fully cooked, then set aside. Aromatic vegetables—onions, a mix of orange, yellow, and red bell peppers, smashed garlic cloves, and fresh rosemary—are sautéed until softened and lightly browned. Zucchini is added toward the end to preserve texture.
Once the vegetables are ready, the potatoes and sausage are returned to the skillet and combined gently. The dish is finished covered to allow flavors to meld while the sausage cooks through completely. The result is a colorful and satisfying skillet that pairs smoky meat with bright, fresh vegetables and tender potatoes.
This recipe makes about 7 1/2 cups, suitable for a group or as leftovers. It balances textures from crisp edges on the potatoes and browned sausage to soft cooked vegetables, offering a simple, rustic meal using seasonal produce and common pantry ingredients.
Ingredients
- 2 tsp olive oil
- 1 lb red potatoes cut in half or quartered, baby
- 1/2 tsp garlic powder
- 1 tsp kosher salt
- black pepper to taste, fresh cracked
- 14 oz Italian chicken sausage (sliced 1-inch thick)
- 1 onion chopped, large
- 4-5 cloves garlic (smashed with the side of the knife)
- 1/2 bell pepper diced 1-inch squares, orange
- 1/2 yellow bell pepper (diced 1-inch squares)
- 1 red bell pepper (diced 1-inch squares)
- 2 tbsp rosemary or other fresh herb such as thyme, fresh
- 2 cups zucchini (1/2 inch thick and quartered)
Instructions
- 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, then set the potatoes aside on a dish.
- 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.
Notes
- This recipe yields about 7 1/2 cups, enough for several servings or leftovers.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 307 kcal
% Daily Value*
| Serving | 13/4 cups | |
| Calories | 307kcal | 15% |
| Carbohydrates | 33.5g | 11% |
| Protein | 21g | 42% |
| Fat | 10.5g | 16% |
| Saturated Fat | 2.5g | 13% |
| Cholesterol | 77mg | 26% |
| Sodium | 844mg | 35% |
| Fiber | 4.5g | 18% |
| Sugar | 9.5g | 19% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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