1smallzucchinihalved lengthwise and sliced into moons
1smallyellow squashhalved lengthwise and sliced into moons
1smallred bell peppercut into large chunks
1smallyellow bell peppercut into large chunks
½teaspooncrushed red pepper flakes
sea salt and black pepperoptional
Heat the olive oil in a large skillet over medium heat. Add the sausage, garlic, and onion and saute until the sausage is browned and the onion is translucent, about 10 minuets
Add the zucchini, yellow squash, bell peppers, mushrooms, Italian seasoning, and red pepper flakes to the skillet and saute for an additional 10 to 15 minuets, until the vegetables are crisp-tender.
Taste and add salt and pepper, if desired.
I used plain white mushrooms that were pre-sliced because I am lazy, and with all those other wonderful vegetables in there, I wasn't going to be able to tell a difference. I also used these GIANT Members Mark Italian style chicken sausages. They have a little mozzarella cheese in them as well, and they were *chef kiss* so very tasty. Topped it all off with a sprinkle of parmesan. (Also, nutritionals listed here may vary slightly from the book as they were calculated independently. For the most accurate numbers, use the information from your own ingredients.)