SUMMER VEGETABLES WITH SAUSAGE AND POTATOES RECIPES

Steps:

• 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 20-25 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, stirring occasionally until browned but not quite cooked through, about 10 minutes.
• 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 5 more minutes.

Steps:

• In a 12-in. skillet, heat oil over medium-high heat; saute sausage and onion until onion is tender. Add garlic and pepper flakes; cook and stir 1 minute., Add potatoes, corn, pepper and broth; bring to a boil. Reduce heat to medium; cook, covered, until potatoes are tender, 15-20 minutes. Stir in spinach until wilted.