Printable Recipe

¼ cup vegetable oil
1 pound Italian Sausage links cut into bite sized pieces
1 medium zucchini, sliced
1 medium  summer squash, sliced  
1 small eggplant, peeled and cut into bite sized cubes 
1 medium  green pepper, seeded and cut into bite sized pieces  
1 medium onion, quartered and sliced
8 ounces mushrooms, sliced 
4 cloves garlic, minced
1 (14 ½-ounce) can diced tomatoes
1½  teaspoons salt
1 teaspoon dried oregano
1 teaspoon dried basil
½ teaspoon black pepper 

      Heat the oil in a large pot or dutch over over medium heat.  Add the Italian sausage and saute about 2 minutes, stirring occasionally.  Add the zucchini, squash, eggplant, green pepper, onion and mushrooms.       Cook until vegetables are tender, about 15 minutes, stirring occasionally.  Add the remaining ingredients and stir to combine.  Reduce heat and cook for about 5 more minutes until heated through. 

     Can be served as is or over rice or gluten free pasta.

     This is best if made an hour or 2 or even a day before serving so flavors have a chance to meld.

Serves 4

Adapted from a recipe from Mr Food

This recipe linked to

Gooseberry Patch

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