Garlic Sausage And Summer Vegetable Saute

Description:

Living Well Eating Smart Newsletter #23

Recipe adapted from www.alfrescoallnatural.com

Nutrition Facts:

Calories 207, Total Fat 9.5 g, Saturated Fat 2.5 g, Sodium 485 mg, Cholesterol 70 mg, Carbohydrates 13 g, Fiber 1 g, Protein 17 g

Ingredients:

2 teaspoons Big Y® olive oil

1 teaspoon garlic, minced

1½ cups (1 large) yellow bell pepper, seeded and cut into 2- to 3-inch strips

1 cup (1 small) sweet onion, cut into thin strips

1 12-ounce package Al Fresco® All Natural Roasted Garlic Chicken Sausage, sliced diagonally into ¼-inch slices

1 cup (1 small) zucchini, sliced diagonally into ¼-inch slices

1 cup fresh mushrooms, sliced

1 teaspoon dried Italian seasoning

¼ teaspoon Big Y® black pepper

2 tablespoons Big Y® balsamic vinegar

Instructions:

1. Heat oil and garlic in a large, heavy nonstick skillet over medium heat.

2. Add bell pepper and onion and stir-fry for 3 to 4 minutes.

3. Add sausage and stir-fry for 2 minutes.

4. Add zucchini, mushrooms, Italian seasoning and black pepper. Continue to stir until tender but not overcooked.

5. Remove from heat, add vinegar and toss to coat all ingredients.

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