Sausage and Vegetable Skillet

What can we make for dinner?  That is a question most mornings in our house.  I rummaged through the freezer and found a package of hot sausage links and that became the base of our meal.  We decided that we have had enough pasta in the past few days so the next question was how can we use the sausage.

I turned to Yummly and did a search for recipes with some basic ingredients I had on hand.  What came up was this Sausage and Vegetable Skillet that was very easy to make, and the only thing we had to pick up at the store was a zucchini. Give this a try!

Ingredients 

1 pound potatoes, chopped into 1-inch pieces

Olive oil

5 Italian sausages, sliced into 1-inch discs

2 bell peppers, roughly chopped

1 zucchini, halved and sliced

1/2 yellow onion, roughly chopped

2 cloves garlic, minced

1 teaspoon dried basil

1/2 teaspoon dried parsley

1 cup diced canned tomatoes drained

Salt & pepper

Directions 

Preheat oven to 400˚F. Place potatoes on a parchment lined baking sheet. Drizzle with olive oil and season liberally with salt and pepper. Roast potatoes until golden brown and slightly crispy, about 25 – 30 minutes.

While the potatoes are roasting, heat the 1 tablespoon of olive oil in a large skillet to medium. Sauté sausages until browned, about 5 – 7 minutes.

Add bell peppers, zucchini, onion, garlic and spices. Continue cooking, stirring occasionally until onions are translucent and peppers have softened slightly, about 15 minutes.

Add the diced tomatoes and reduce heat to a simmer. Continue cooking until potatoes are ready.

Add potatoes to the skillet and adjust seasoning before serving.