Cajun Sausage and Vegetables

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  0.5 lbs Zucchini
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  0.5 lbs Squash, Yellow Summer
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  1 Bell Pepper(119g)
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  1 Yellow Onion(110g)
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  14 oz Andouille Sausage, Pork
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  2 tbsp Vegetable oil
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  0.5 tsp Paprika, Smoked
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  0.3 tsp Garlic powder
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  0.3 tsp Cayenne Pepper, Ground
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  0.3 tsp 1/4 tsp salt ($0.02)
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  0.3 tsp 1/4 tsp freshly cracked black pepper ($0.02)
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  2 tbsp Parsley, Fresh

Instructions

1. 1Slice the zucchini and yellow summer squash into half-rounds; slice the bell pepper and onion into strips. Transfer all vegetables to a large bowl.
2. 2Slice the andouille sausage into rounds. Heat 1 Tbsp vegetable oil in a large skillet over medium heat for 1 minute until shimmering. Add the sausage and cook 6–8 minutes, stirring occasionally, until deeply browned on all sides. Transfer the sausage to a clean bowl.
3. 3Drizzle the vegetables with the remaining 1 Tbsp vegetable oil, then sprinkle the smoked paprika, garlic powder, cayenne pepper, salt, and pepper over top. Toss until evenly coated.
4. 4Return the same skillet to medium-high heat for 1 minute until very hot. Add the vegetables and sauté 5–7 minutes, stirring occasionally, until just tender-crisp but still slightly firm (they will soften further when reheated).
5. 5Remove the skillet from the heat. Add the cooked sausage and fresh parsley to the vegetables, then toss to combine. Taste and adjust salt and seasonings as needed.
6. 6Divide the sausage and vegetable mixture evenly into 4 airtight containers while still hot. Allow to cool to room temperature, then seal and refrigerate until ready to eat.