Recipe courtesy of Jason Smith

Summer Italian Vegetable Succotash with Sausage

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  • Level: Intermediate
  • Total: 1 hr 10 min
  • Active: 45 min
  • Yield: 6 to 8 servings
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3 tablespoons olive oil

1 pound sweet Italian sausage, casings removed 

2 medium yellow squash, chopped

2 medium zucchini, chopped

1 large eggplant, chopped

1/2 medium onion, chopped

1 small package button mushrooms, chopped

4 ounces okra, sliced

3 cloves garlic, minced 

1/2 large jalapeno, minced 

One 18-ounce can crushed tomatoes 

4 cups chicken broth

1/4 cup white wine 

2 tablespoons red wine vinegar

3 tablespoons chopped fresh oregano

10 leaves fresh basil, chopped 

1 teaspoon sugar 

Salt and pepper

1 cup shredded Parmesan


  1. Heat the oil in a large pot over medium heat. Crumble in the sausage and cook until browned, 5 to 7 minutes. Add the squash, zucchini, eggplant and onion, and cook until softened, another 5 to 7 minutes. Add the mushrooms and okra and cook 5 minutes more. Add the garlic, jalapeno, crushed tomatoes, chicken broth, white wine, red wine vinegar, oregano, basil, sugar and some salt and pepper; stir to combine. Cover and cook for 30 to 35 minutes, stirring every now and then. When done, place in bowls and top with the Parmesan. Enjoy!!
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