Sundried Tomato Chicken Sausage Vegetable Saute
One of our favorite meals.
Sausages can also be grilled and then sliced (just add a little olive oil to sauté the veggies)
Ingredients
- 12 oz. pkg. Al Fresco sundried tomato chicken sausages
- 2 Tbls. extra virgin olive oil
- 2 garlic, cloves, fresh minced
- 1-1/2 c. (medium) yellow bell pepper, seeded and cut into 2"-3" strips
- 1 c. sweet onion, thinly sliced
- 1 c. zucchini, sliced 1/4" thick
- 1 c. fresh mushrooms, sliced
- 1 t. Italian seasoning
- 1/4 t. ground black pepper
- 2 Tbls. good balsamic vinegar (18 yr or older)
- asiago cheese, shredded (optional, but adds a lot of flavor)
- 1 c. basmati white rice, long grain
Instructions
Cook rice according to package instructions (about 15-18 minutes). Do not over cook.
Heat olive oil in a large, heavy nonstick skillet over medium heat. Slice sausages into 1/4-inch pieces; add to skillet and cook until browned (5 minutes or so). Remove from skillet and set aside. OR, you can also grill on a gas or charcoal grill instead of using a skillet, then slice into 1/4-inch slices.
Add bell pepper, onion and garlic, sauté for 3-4 minutes. Add zucchini, mushrooms, Italian seasoning and black pepper. Sauté only until crisp.
Add sliced sausages back into skillet; saute for 2 minutes.
Remove from heat, add vinegar and toss to coat all ingredients.
Serve over basmati rice.
Top with asiago cheese if desired.
NOTE: Any brand of chicken sausages would probably work