Recipe courtesy of Jason Smith
Summer Italian Vegetable Succotash with Sausage
- Level: Intermediate
- Total: 1 hr 10 min
- Active: 45 min
- Yield: 6 to 8 servings
- Level: Intermediate
- Total: 1 hr 10 min
- Active: 45 min
- Yield: 6 to 8 servings
Ingredients
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
Directions
- 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!!
