Garlic Chicken Sausage And Summer Vegetable Saute Recipes

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ONE PAN GARLIC SAUSAGE AND VEGETABLES RECIPE



One Pan Garlic Sausage and Vegetables Recipe image

This recipe takes just minutes to throw together and bake, and the flavor is amazing! Not to mention, it's a light and healthy dish perfect for summer or those busy nights.

Provided by Kendra Murdock

Categories     Main Course

Time 45m

Number Of Ingredients 12

2 cups broccoli (roughly chopped)
2 cups carrots (sliced)
4 zucchini (sliced)
4 red potatoes (chopped)
1 red onion (diced)
5 chicken sausages (sliced)
½ Tablespoon minced garlic
3 Tablespoons teriyaki sauce
garlic salt (to taste)
onion powder (to taste)
salt and pepper (to taste)
3 cups cooked rice

Steps:

  • Preheat oven to 400 degrees.
  • Combine broccoli, carrots, zucchini, red potatoes, onion, and chicken sausage onto a foil lined baking sheet.
  • In a small bowl combine the minced garlic, and teriyaki sauce, and pour the mixture over the vegetables and sausage and toss lightly.
  • Lightly season the pan of vegetables and sausage with garlic salt, onion powder, and salt and pepper to taste.
  • Place in oven and bake for 15 minutes. After 15 minutes, remove from oven, toss the vegetables and place back in the oven for 15 minutes.
  • Remove from oven when the vegetables are all tender and cooked all the way through.
  • Serve warm over rice.

Nutrition Facts : Calories 410 kcal, Carbohydrate 62 g, Protein 19 g, Fat 11 g, SaturatedFat 2 g, Cholesterol 50 mg, Sodium 1147 mg, Fiber 6 g, Sugar 11 g, ServingSize 1 serving

SAUSAGE AND SUMMER VEGETABLE SAUTé



Sausage and Summer Vegetable Sauté image

Provided by Maggie Ruggiero

Categories     Tomato     Sauté     Picnic     Quick & Easy     Dinner     Lunch     Sausage     Fennel     Corn     Summer     Gourmet     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes 4 servings

Number Of Ingredients 7

4 (5-to 6-ounces) fresh pork sausages
1/3 cup water
3/4 cup chopped sweet onion
1 medium fennel bulb, chopped
1 cup grape tomatoes (5 oz)
2 ears corn, kernels cut from cob
1/4 cup coarsely chopped dill

Steps:

  • Prick sausages a few times. Simmer with water in a 12-inch heavy skillet, covered, over medium heat 7 minutes. Uncover and cook, turning occasionally, until water has evaporated and sausages are well browned and cooked through, 7 to 10 minutes more. (You may need to add 1 tablespoon oil to skillet, depending on sausages.) Transfer sausages to a plate and pour off all but 1 tablespoon fat from skillet if necessary.
  • Cook onion, fennel, and tomatoes with 1/2 teaspoon salt and 1/4 teaspoon pepper in skillet over medium heat, stirring and scraping up brown bits, until onion and fennel are crisp-tender and tomatoes are soft and beginning to burst, about 7 minutes. Add corn and dill and sauté 2 minutes.
  • Slice sausages and serve with vegetables.

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