Recipe: Delicious Dinner - Summer Vegetables with Sausage and Potatoes

As I mentioned in my previous post, I've taken in an exchange student through the end of the school year 2020.  She is scheduled to be with us through mid June.

Her mild food allergies have inspired me to get back on track and cooking using fresh ingredients.  It's also has challenged me to find new recipes that meet both her needs and my family's pallet.

The below is one of many new discoveries I will post during her stay in my home.

Enjoy!


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Summer Vegetables with Sausage & Potatoes

Ingredients

• 1 pound baby red potatoes, quartered
• 2 tablespoons olive oil
• 1/2 teaspoon garlic powder
• Kosher salt
• Fresh cracked pepper
• 1 large onion, chopped
• 1 red bell pepper, chopped
• 1 green bell pepper, chopped
• 1 cups zucchini, chopped
• 3-4 fresh cloves of garlic, diced
• 2 tablespoons fresh rosemary
• 4-6 Italian sausage links

Directions

Preheat oven to 400 degrees.

Toss potatoes in olive oil, garlic powder, salt, pepper, and a portion of fresh rosemary.  When oven is to temperature, begin roasting potatoes.  Roasting will take 45 minutes to an hour, so you can do all other food prep after the potatoes are in to roast. (NOTE: original recipe had you skillet fry the potatoes, but with all the other vegetables I figured this would be a giant mess to stir once everything was in the pot ... not to mention, the potatoes would likely be hell sticking to the pan.  Since I prefer roasted potatoes anyway, with their slightly crispy outsides, I modified the recipe.)

When potatoes are about 15-20 minutes from being done, in a non stick skillet, begin cooking Italian sausages.

In a separate flat bottomed skillet, warm some olive oil.  Add fresh garlic and saute until fragrant.  Mix in chopped peppers and onions, remaining rosemary, and salt and pepper to taste.  Reduce heat on pan and stir until the onions become slightly brown.  Add zucchini and cook about 5 more minutes.

While zucchini cooks, check sausages to ensure they are cooked through.  When fully cooked, slice into bite sized rounds and add to vegetable skillet.  You can add the sausage even if the zucchini is still cooking, the vegetables will gain some flavor from the sausage this way.

When fully roasted, add the potatoes to the skillet.  Stir to incorporate and serve.