Try this Summer Vegetables with Sausage & Peppers recipe, or contribute your own.
Suggest a better descriptionPlace oil and potatoes in large, deep non-stick skillet ith a tight fitting lid on high heat. season with garlic powder, salt & pepper. When the skillet gets hot and starts to sizzle, reduce heat to low and cook with a tight lid for 20-25 minutes, shaking the pan occasionally to keep 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 sauté on medium-low and cook, stirring occasionally until browned but not quite cooked through, about 10 minutes. Season chopped veggies with salt & pepper. Add onions, peppers, garlic and rosemary to the skillet and mix. Continue cooking stirring occasionally until onions and peppers become slightly brown. Add zucchini and com an additional 5 minutes until cooked through
Return potatoes back to the skillet and mix well . cover and cook an additional 5 minutes.
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Serving Size: 1 Serving (407g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 463 | ||
Calories from Fat: 329 (71%) | ||
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Amt Per Serving | % DV | |
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Total Fat 36.5g | 49 % | |
Saturated Fat 9.3g | 47 % | |
Monounsaturated Fat 14.1g | ||
Polyunsanturated Fat 10.3g | ||
Cholesterol 79.4mg | 24 % | |
Sodium 1166.1mg | 40 % | |
Potassium 527.5mg | 14 % | |
Total Carbohydrate 10.5g | 3 % | |
Dietary Fiber 2.4g | 10 % | |
Sugars, other 8.1g | ||
Protein 22.9g | 33 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 463
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