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Iowa Summer Veggie and Andouille Sausage Sauté

Author Becky's Mindful Kitchen

Ingredients

  • 1 medium yellow summer squash diced
  • 1 medium zucchini diced
  • 3 small sweet peppers diced
  • 2 small spicy peppers, seeded and diced
  • 3 ears sweet corn, boiled and cut from cob
  • 1 bunch kale, chopped
  • 4 cloves garlic, minced
  • 2 medium sweet onions, diced
  • 1 bell pepper, diced
  • 8-10 andouille sausages, sliced
  • 10 mushrooms, sliced
  • 1 apple diced
  • 2 tomatoes, diced
  • 2T Harvest Unflavored Olive Oil
  • 2T Harvest Smoked Chobani Olive Oil
  • Salt to taste

Instructions

  1. In a large pan sauté everything until veggies are tender in the olive oil and salt to taste.  Serve in a tortilla, over pasta or rice or simply enjoy over a slice of fresh bread.