Smoked Sausage and Summer Vegetable Skillet

Prep Time:15

Cook Time:25

Total Time:40

3 tablespoons olive oil divided
1 ½ pounds smoked pork sausage sliced about ⅓ of an inch thick, the same thickness as the zucchini and squash.
1 pound baby potatoes sliced lengthwise then cut in thirds
½ teaspoon coarsely ground pepper divided
½ teaspoon salt divided
1 ½ zucchini sliced in half rounds (about 2 ½ cups)
1 yellow summer squash sliced in half rounds (about 2 cups)
1 red pepper cut into one-inch pieces
3 garlic cloves minced (about 1 tablespoon)
2 tablespoons butter softened
1 teaspoon steak seasoning
2 tablespoons chopped parsley

Cook potatoes. Heat oil over medium heat in a 12-inch skillet and add the potatoes so they are in one layer lying flat. Cover the pan and cook for 10 minutes, turning halfway through. Season with ¼ teaspoon salt and ¼ teaspoon pepper and stir. Set aside on a plate.
Cook sausage. Add 1 tablespoon of oil to the skillet, then add the sliced sausage into the pan in one layer. Cook for 3 minutes, turn and cook 3 minutes more. Transfer the sausage to a plate.
Cook veggies. Turn the heat to medium-high and add zucchini, squash, and pepper. Stir in ¼ teaspoon salt and ¼ teaspoon pepper. Stir-fry vegetables for 7-8 minutes or until crisp and tender. Reduce the heat to medium and add the butter and garlic in the last minute or two of cooking.
Assemble. Add the potatoes and sausage back into the pan. Add steak seasoning and mix well in the pan. Taste and add additional steak seasoning or salt if desired.
Garnish and serve. Garnish with chopped parsley and serve immediately.

Serve this alone or with a carb as a side dish (rice, bread, pasta, etc.).

Servings: servings

Calories: 784kcal

Author: Katie