Sausage and Veggie Skillet

• 3-4 baby reds, depending on their size, coarsely chopped
• EVOO
• garlic powder
• salt
• 3 Italian turkey sausage links, chopped
• 2 handfuls onion, chopped
• 3 cloves garlic, finely chopped
• 1 yellow pepper, coarsely chopped
• 1 red pepper, coarsely chopped
• small handful salsa mix herbs (parsley, cilantro, chives) chopped
• 1 zuchinni, chopped
• 1 shallot, chopped

Add EVOO one turn of the pan to a large, deep skillet. Add the potatoes and season with garlic powder and salt. Cover and cook until it starts to sizzle. Reduce the heat to a simmer and cook for another 20 minutes, shaking occasionally to prevent burning. Remove from heat, but keep covered, for another 5 minutes. Set potatoes aside in a separate dish, making sure to keep as much of the EVOO in the pan as possible.

Bring the heat back up a little and add the sausage to the pan and cook until it starts to brown, but not fully cooked. You may want to flip them once to ensure even cooking. Add the veggies and sautee until they are crisp-tender, stirring occasionally. Give another shake or two of the garlic powder. Add the chopped herbs and stir to combine. Let simmer for a few moments. Add the potatoes, and stir again. Turn off the heat and let sit for another 3-4 minutes.

adapted from skinnytaste.com