Sausage with Summer Vegetables

Ingredients:

1 lb teeny tiny potatoes (from Trader Joe's)
2 tbsp coconut oil
1/2 tsp garlic powder
1 tsp kosher salt
fresh cracked pepper
1 pound smoked sausage, sliced 1-inch thick

4 cloves garlic, minced
1 orange or yellow bell pepper, diced 1-inch squares
1 red bell pepper, diced 1-inch squares
2 cups zucchini, 1/2 inch thick and quartered

1 tbsp rosemary-herb seasoning blend

1 cup shredded mozzarella cheese*

1/2 cup parmesan cheese*

Directions:

Place oil and potatoes in a large, deep non-stick skillet or dutch oven with a tight fitting lid on medium-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.  Set potatoes aside on a dish.

Add the sausage to the skillet and saute on medium-high and cook, stirring occasionally until browned but not quite cooked through, about 10 minutes. Season chopped vegetables with salt and pepper.  Add peppers, garlic and seasoning to the skillet and mix. Continue cooking stirring occasionally until the peppers begin to get tender. 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.  Sprinkle cheese over the top; cover and cook 5 more minutes.

Serves 4

Source:  Adapted from SkinnyTaste

NOTE:  If you don't have a Trader Joe's near you use 1 lb red potatoes and quarter or halve them.  *Omit cheese for Whole30.