Ingredients
1lbbaby red potatoes,cut in half or quartered
2tspoil
½tspgarlic powder
1tspkosher salt
fresh cracked pepper
14ozItalian chicken sausage,sliced 1-inch thick
1large onion,chopped
5clovesgarlic,smashed with the side of the knife
½orange bell pepper,diced 1-inch squares
½yellow bell pepper,diced 1-inch squares
1red bell pepper,diced 1-inch squares
2tbspfresh rosemary,or other fresh herb such as thyme
2cupszucchini,½ inch thick and quartered
Preparation
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 to 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, then set the potatoes aside on a dish.
Add the sausage to the skillet and saute on medium-low and cook for about 10 minutes, stirring occasionally until browned but not quite cooked through.
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 for 5 more minutes.
