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Summer Vegetable, Sausage and Potato Skillet

By Georgia Johnson
Servings: 4 servings

Ingredients 

  • 2 teaspoons olive oil
  • 2 cups baby red potatoes, halved
  • 1/2 teaspoon garlic powder
  • 1 teaspoon kosher salt
  • Freshly cracked black pepper
  • 14 oz. Italian chicken sausage*, cut into 1-inch thick slices
  • 1 yellow bell pepper, diced
  • 1 red bell pepper, diced
  • 1 large zucchini, diced
  • 1 large onion, chopped
  • 1 Tablespoon Italian seasoning
  • 3 cloves garlic, minced

Instructions

  • Add oil to a large, deep nonstick skillet set to high heat. Add potatoes and season with garlic powder, salt and pepper. Once skillet gets hot and starts to sizzle, reduce heat to low and cover with a tight lid. Cook for 20 minutes, shaking the pan occasionally to prevent the potatoes from burning. Remove potatoes to a plate, cover with foil and set aside.
  • Set skillet to medium heat and add sausage. Sauté until browned but not fully cooked, about 5 minutes, stirring occasionally. Add bell peppers, zucchini, onion and Italian seasoning. Continue cooking for 15 minutes, stirring occasionally, until vegetables have softened and sausage is cooked through.
  • Add potatoes back to the skillet, along with minced garlic, and cook 5 more minutes. Adjust seasonings as desired.
  • Enjoy!