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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
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.