Summer Vegetables with Sausage and Potatoes

PREP 10 MIN COOK 50 MIN SERVES 4

1 lbs baby red potatoes, cut in half or quartered
2 tsp oil
1/2 tsp garlic powder
1 tsp kosher salt
fresh cracked pepper
14 oz Italian chicken sausage, sliced 1-inch thick
4-5 cloves garlic, smashed with the side of the knife
1/2 orange bell pepper, diced 1-inch squares
1/2 yellow bell pepper, diced 1-inch squares
1 red bell pepper, diced 1-inch squares
2 Tbsp fresh rosemary (or other fresh herb such as thyme)
2 cups zucchini, 1/2 inch think and quartered

1. 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. Set potatoes on a dish.

2. 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.

3. Return the potatoes back to the skillet and mix well. Adjust salt and pepper as needed; cover and cook 5 more minutes.

PER SERVING (a little over 1 3/4 cups): CAL 326, FAT 11g, PROT 23g, CARBS 33.5g, FIB 5.3g, SUGAR 5g, SOD 897mg
Old Points: 7
PointsPlus Value: 8

Another great recipe! Everyone enjoyed this and was very filling too! You'll notice in my picture that I didn't have any red peppers so I substituted them with green peppers instead, and I absolutely forgot to pick-up zucchinis so they're not in there either... however I'm sure they would have made an excellent addition!