Sausage and Veggie Skillet

Sausage and Veggie Skillet

Ingredients:

45 ml
Olive Oil
500 g
Italian Sausages, 2 cm slices
Peppers:
- 2
  Yellow Bell Pepper, 1 cm slices
- 2
  Red Bell Pepper, 1 cm slices
- 3 g
  Salt
- 60 ml
  Olive Oil
4
Zucchini, quartered lengthwise, 0.5 cm slices
1
Onion, chopped
200 g
Cherry Tomatoes, sliced in half
6
Scallions, sliced
3 cloves
Garlic, crushed
10 g
Worcestershire Sauce
80 ml
White Wine
5 g
Salt
3 g
Pepper, ground
1 g
Italian Seasoning, ground

Method:

Preheat Oven to 220 ℃ / 425 ℉.
Peppers:
- In a bowl place Peppers, lightly season with Salt. Toss to evenly distribute Salt. Add Olive Oil, toss to evenly distribute Oil.
- On a cookie sheet lined with parchment paper, place a rack. Lay Peppers on rack, in a single layer as much as possible.
- Roast Peppers for 45 minutes.
- In a sauce pan on medium high heat, add Oil, allow to get hot. Add Onion, lightly season with Salt, Pepper, and Italian Seasoning. Saute for 5 minutes. Add Sausage, saute for 10 minutes.
- Add in Salt, Pepper, and Italian Seasoning, mix well.
- Add Zucchini, Scallions, Tomatoes, and Worcestershire saute for 4 minutes. Reduce heat to medium. Deglaze pan with Wine, allow Wine to reduce. Add in Peppers, saute for 3 minutes.
- Serve with Parmesan Cheese.