Prep Time: 10 mins

Cook Time: 50 mins

Total Time: 1 hr

• 2 tsp olive oil
• 1 lb baby red potatoes, cut in half or quartered
• 1/2 tsp garlic powder
• 1 tsp kosher salt
• fresh cracked pepper, to taste
• 14 oz Italian chicken sausage, sliced 1-inch thick
• 1 large onion, chopped
• 4-5 cloves garlic, smashed with the side of the knife
• 1/2 orange bell pepper, diced 1-inch squares
• 1/2 yellow bell pepper, diced 1-inch squares
• 1 red bell pepper, diced 1-inch squares
• 2 tbsp fresh rosemary, or other fresh herb such as thyme
• 2 cups zucchini, 1/2 inch thick and quartered

• 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.