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Ingredients
- 1 tablespoon olive oil
- 1 lb mild Italian chicken sausages
- 1 package sliced fresh squash and onions (10–12 oz)
- ¼ cup sliced Kalamata olives
- 1 cup diced fresh tomatoes
- 1 tablespoon capers
- ⅓ cup Greek vinaigrette
- 5 oz fresh baby spinach (optional for serving)
Steps
- Preheat large, nonstick sauté pan on medium-high 2–3 minutes. Place oil in pan; add sausages and cook 8–10 minutes, turning occasionally, until browned and 165°F. Remove sausages from pan.
- Add vegetables to same pan; cook 3–4 minutes, stirring occasionally, until vegetables are tender. Meanwhile, cut sausages into 1-inch-thick slices.
- Remove pan from heat; stir in sausages, olives, tomatoes, capers, and dressing. Serve over spinach, if using.
Other Preparation Methods
- Grill: Preheat grill (or grill pan) on medium. Alternate bite-size pieces of sausages and bell peppers on 6-inch wooden skewers (wash hands); sprinkle with barbecue seasoning. Place on grill; cook 8–10 minutes, turning occasionally, until vegetables are tender and sausage is 165°F.
- Bake: Preheat oven to 400°F. Remove sausages from casings. Fill button mushroom caps with sausage (wash hands) and top with shredded Gruyère cheese. Arrange in baking dish; bake 12–15 minutes until mushrooms are tender and sausage is 165°F.
Amount per ¼ recipe serving: Calories 250, Total Fat 13g, Sat Fat 2.5g, Trans Fat 0g, Chol 85mg, Sodium 1420mg, Total Carb 11g, Fiber 2g, Sugars 4g, Protein 24g, Calc 4%, Vitamin A 0%, Vitamin C 0%, Iron 10%