Thursday, August 9, 2012

Summer Vegetables with Sausage and Potatoes

I first noticed this meal on the fabulous blog, Skinnytaste and had to make it right away. Sausage and peppers is one of my all-time favorite things to eat and I was completely smitten with trying this healthier version.  This is one of the most beautiful meals I've cooked in some time. The red, orange, and yellow bell peppers mix with the green zucchini and white potatoes to create a real feast for the eyes.  This dish is a great way to celebrate summer.

 Did I forget to mention that this is a one-pot meal and it's healthy too? Total Score!
Summer Vegetables with Sausage and Potatoes
Adapted from
4-6 servings

1 lb baby red potatoes, cut in half or quartered
2 tsp oil (I found I needed slightly more)
1/2 tsp garlic powder
1 tsp kosher salt
fresh cracked pepper
14 oz Italian chicken sausage, sliced 1-inch thick (or use your favorite sausage)*
1 large onion, chopped
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 (I garnished with basil)
2 cups zucchini, 1/2 inch thick and quartered

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 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.

Makes about 7 1/2 cups.
Servings: 4 • Size: little over 1 3/4 cups • Old Points: 7 pts • Points+: 8 pts
Calories: 326 • Fat: 11 g • Protein: 23 g • Carb: 33.5 g • Fiber: 5.3 g • Sugar: 5 g
Sodium: 897 mg

*If made with other sausage (such as classic Italian or turkey sausage) the calorie count will increase, but I bet it would taste fantastic!


  1. Looks delicious. Thanks for the great meal idea!

  2. I saw this on Skinny Taste and loved it there too. You did a fine job with this recipe! YUM! Wonderful presentation!

  3. This is positively gorgeous! All the colors are just reeling me in!

  4. What a nice change from salads and I happen to have most of the ingredients. Sounds like a delicious Friday night dinner coming up for me.

  5. Estimada bloguero.

    Veo que tienes un gusto exquisito, y unas buenas manos para la cocina, agradezco que me sigas, asi que si puedes me incluyas en tu circulo de amigos blogueros.

    Me podria indicar como conseguir publicidad para mi blog? Gracias

    Carlos Caro

    Málaga - España

  6. fabulous! i love getting my protein, veggie and carb in one dish, especially one as gorgeous as this. love it!

  7. Yum, yum, yum - you're a woman after my own heart - I love sausage and peppers too. I actually just did a sausage, gnocchi & red pepper post, but I'm totally loving this lighter summer version.

  8. Awesome, I have a coupon for free Johnsonville chicken sausage and hadn't used it yet because I hadn't come up with an idea. I like the idea of making this on a grill. Is that an Emeril cast iron pan? I have a blue one just like it.

  9. Sorry so late commenting. I've been in quite the funk lately.
    This is a beautiful dish. Even more beautiful are the words "one pot meal." School has started here pot is much appreciated!


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