205 g (1 large) bell red bell peppers - cut into 1-inch pieces

195 g (1 large) bell yellow/orange bell peppers - cut into 1-inch pieces

100 g (1 small) red or white onion - cut into 1-inch pieces

3 g (1/2 tsp) salt

454 g (1 pound) uncooked sweet or Fennel Italian sausage – cut into ½ inch medallions

360 g (1 large) zucchini - cut into 1-inch medallions and then quartered

OPTIONAL garnish: 2 tsp fresh thyme or chopped fresh basil leaves

1. Cut up all your vegetables and put all of them into a large mixing bowl. Drizzle 2 tbsp of oil and sprinkle the paprika on top of the vegetables. Toss well to coat all the vegetables. Set aside
2. Cut the sausages into even ½ inch (1.25 cm) medallions. If needed, reshape and flatten the medallions
3. Place a Dutch oven or deep sided skillet onto your stove top set to medium heat. Add 1 tbsp of oil and coat the bottom and sides of your pan. When the oil is sizzling, distribute the sausage medallions over the bottom of the pan, but do not crowd. Cover the pan and let cook about 5 minutes. Flip each of the medallions and cook about 2 – 3 minutes until both sides are golden brown
4. Add all the vegetables to the pan, sprinkle with salt, toss and place a lid on the pan. Cook for 10 minutes. Toss a few times as you cook uncovered for 5 minutes. Remove pan from heat. Serve while hot. Enjoy!
5. OPTIONAL: garnish with fresh thyme or chopped fresh basil leaves, if desired

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