Summer Vegetables and Sausage

Does anyone else feel like it's already fall? I realize that technically fall does not start until September 22 this year, but I always associate the end of summer with Labor Day. (And yes...I know the exact date because I'm trying realllllllllllly hard to refrain from making anything with pumpkin until it's officially autumn.) To remind myself that we still have a few more weeks of summer left, I decided to embrace the fresh produce that will soon be limited in the cooler months. So on my last trip to the grocery store, I grabbed just about every fresh vegetable and fruit available.

Not sure what to do with my overabundance of fresh produce, I went online in search of a new dinner recipe. This is when I found the perfect end-of-summer recipe to try; thank you Skinnytaste for saving the day, once again. This summer vegetable and sausage recipe (which is very similar to a stir-fry, minus the Asian flavors) is so tasty and hearty, and good for you! For all of you low carbies out there, you must try this recipe. The original recipe calls for potatoes, but I use eggplant instead to lower the carbs and make this dish even better for your waistline.

This recipe is so delicious, ready to eat in 30 minutes, low carb, AND healthy. Enjoy the last few weeks of summer by grabbing some fresh produce and making this easy peasy dinner. You won't be disappointed.

Summer Vegetables and Sausage (adapted from Skinnytaste)
(4-6 servings)

1 medium eggplant, peeled and diced
2 Tbsp olive oil
12 ounces Italian chicken sausage, sliced about 1/2 inch thick
1 large onion, chopped
2 tsp minced garlic
2 bell peppers (any color), gutted and diced
2 zucchini, diced
4 tsp Italian seasoning, divided
salt, pepper, garlic powder to taste

Heat a large skillet over medium-high heat. Once hot, add oil and eggplant to skillet. Season with salt, pepper, and garlic powder to taste, and add 2 tsp of Italian seasoning. Saute eggplant until edges are browned. Reduce heat to medium-low, cover, and cook eggplant for about 5-8 minutes, stirring occasionally. Be careful not to overcook the eggplant; you want the eggplant to be tender but not mushy. Remove eggplant from skillet and set aside.

Add sausage to the same skillet and cook over medium-low heat until it begins to brown (if sausage is not already cooked, make sure it is cooked through). Add onions to the skillet and cook, stirring occasionally, until they become translucent. Next add peppers and garlic. Season with salt, pepper, and garlic powder to taste. Saute for 2-3 minutes. Add diced zucchini and remaining 2 tsp of Italian seasoning. Saute for about 5 minutes, or until vegetables are tender. Add reserved eggplant back to skillet and toss ingredients together.

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Nutritional Info
Servings Per Recipe: 6
Amount Per Serving:
Calories: 211.9
Total Fat: 12.3 g
Cholesterol: 49.3 mg
Sodium: 711.6 mg
Total Carbs: 14.2 g
Fiber: 3.8 g
Sugars: 3.5 g
Protein: 13.3 g

Pros:
-Very easy to make
-Quick to make (dinner is ready in 30 minutes)
-Tasty and filling
-Versatile-add different types of sausage, herbs, or fresh vegetables (mushrooms and/or potatoes would work well in this recipe)

Cons:
-High in sodium (look for low sodium sausage)

Overall Rating: 4.5 out of 5