Good Eats: Summer veggies, turkey sausage, and potatoes.

Now this was definitely one of the easiest dishes to come together of all time.  I suppose I could have planned ahead and had all my ingredients chopped/diced/frozen which would make preparation even easier (if that were even possible).  I originally got this recipe from skinnytaste and just had to test it out.

So head on down to your local farmer's market (or grocery store) and pick up some summer veggies and get to cooking!

Ingredients

1 lb red potatoes, cut into small wedges (if using baby red potatoes, I'd recommend quartering them)

2 tbsp EVOO

1/2 tsp garlic powder

Salt & Pepper, to taste

14 oz turkey sausage (we used turkey because it is lower in fat than beef, but you can use any form of sausage that you prefer), cut into 1/2-1 inch slices

1 chopped onion

4-5 "cloves" of garlic, minced (We buy these already prepped, so it equals around 1/2 tsp per "clove"- so we used 2.5 tsp)

1 orange bell pepper, chopped 

1 yellow bell pepper, chopped

1 red bell pepper, chopped

2 Tbsp Thyme

1 large zucchini, cut into 1/2 inch thick slices, then quartered.

Prepping all the veggies honestly is what takes the longest! Then it is a breeze from there!

To Prepare:

1. Heat oil and potatoes in large, deep skillet (with lid) until it sizzles. Add the garlic powder, salt, and pepper.  Then reduce to medium heat and allow to cook for 30-35 minutes (I turned mine up to medium-high about halfway through), covered. (make sure to shake the pan every once in awhile, so that the potatoes don't burn!)
2. While the potatoes are cooking, start prepping your veggies!  Cut/Dice/Chop, do it all.
3. When potatoes are done, remove from heat- but keep the lid on and allow them to sit for 5 more minutes.  Then toss them in a large bowl.
4. Add sausage to the original skillet (now empty) and saute on medium-high until browned. (this should take about 10 minutes or so).
5.  Add the chopped peppers, onions, garlic, and thyme.  Cook (continuously stirring) until the onions and peppers are browned.  Add zucchini and cook another 5-7 minutes.
6.  Return the potatoes to the skillet, mix all ingredients well.  Cook an additional 5 minutes over medium heat.
7.  Toss all ingredients back into the large bowl you originally housed the cooked potatoes in and you're done!!

I love this dish for many reasons.  One- there is only one pan and one bowl (I used more bowls because I prepped all the veggies ahead of time- but in retrospect it would be much more convenient and time-saving to prep them while the potatoes cook.).  Two- you get all of your delicious veggies, protein, and starch from one colorful dish.  Three- While we ate this for dinner, I imagine that it would taste phenomenal in the morning with a cooked egg on top :) , and any recipe that is versatile enough for me to use as multiple meals of the day is good enough for me!

Happy nom-ing, ya'll