Name: Summer Italian Vegetable Succotash with Sausage
Cook time: P0Y0M0DT0H45M0.000S
Total time: P0Y0M0DT1H10M0.000S
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!!

This recipe was created by a contestant during a cooking competition. It has not been tested for home use.

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Summer Italian Vegetable Succotash with Sausage

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