A sausage and vegetables recipe that makes for a simple and hearty dinner.
Course
Breakfast, Main Course
Cuisine
vegetarian
Prep Time10minutes
Cook Time30minutes
Total Time40minutes
Servings2servings
Calories361kcal
Ingredients
1/2leekthinly sliced
1medium sweet potatodiced
1small zucchinidiced
1small yellow squashdiced
6asparagus spearschopped
6ozchicken sausagecooked and diced.
Olive oil
1tspfresh parsleychopped
1tspfresh basilchopped
1tspfresh oreganochopped
1tspfresh chiveschopped
salt and pepper to taste
Eggs for topping
Instructions
Preheat oven to 375 degrees. Coat the sweet potato in olive oil and roast for 15 minutes until it begins to soften. Remove from oven.
Heat olive oil in a large skillet over medium high heat.
Add leek and cook for 3 minutes, stirring until it begins to soften. Add zucchini, yellow squash, asparagus and sweet potato to make an even layer. Cook for 5 minutes, stir, cook for 5 more minutes or until veggies begin to char.
Stir in sausage and herbs. Cook until sausage is heated through. Salt and pepper to taste.
Serve topped with an egg, any style.
Nutrition Facts
Summer Vegetable Skillet
Amount Per Serving (1 g)
Calories 361Calories from Fat 153
% Daily Value*
Fat 17g26%
Sodium 768mg32%
Carbohydrates 27g9%
Sugar 11g12%
Protein 23g46%
* Percent Daily Values are based on a 2000 calorie diet.