Sausage and Vegetable Sauté
Whip up a delightful Sausage and Vegetable Sauté in just 30 minutes with this easy, one-pan recipe. Featuring vibrant red bell peppers, zucchini, and meaty portobello mushrooms tossed with savory slices of chicken sausage, this dish is seasoned with a blend of smoked paprika and Creole spices for a flavorful kick. Perfect for busy weeknights, this gluten-free and dairy-free recipe is not only quick to prepare but also endlessly customizable to suit any palate or dietary need.
Ingredients
- 1/2 tablespoon olive oil
- 1 large red bell pepper chopped
- 2 medium zucchinis chopped
- 1 large garlic clove minced
- 16 ounces baby portobello mushrooms
- 12 ounces fully cooked chicken sausage sliced
- 3 green onions sliced
- 1 teaspoon smoked paprika
- 1 teaspoon Creole seasoning
- Salt and pepper to taste
Instructions
- Start by prepping your vegetables—wash, chop, and set them aside.
- Heat a large non-stick skillet with olive oil over medium heat. Once hot, sauté the bell peppers, zucchini, and garlic for about 5 minutes.
- Add the mushrooms and continue sautéing until they start to soften.
- Introduce the sliced sausage and green onions to the skillet, sprinkling in the paprika and Creole seasoning. Continue cooking until the sausage is thoroughly heated and the vegetables are tender yet crisp.
- Season with salt and pepper, adjust to taste, and serve warm.
Nutrition
Serving: 1gCalories: 162kcalCarbohydrates: 9gProtein: 12gFat: 9gSaturated Fat: 1gCholesterol: 40mgSodium: 591mgPotassium: 483mgFiber: 2gSugar: 4gVitamin A: 1315IUVitamin C: 40.9mgCalcium: 17mgIron: 1.4mg
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