One-Pan Sausage, Peppers, and Onions

Ingredients:

3 tbsp UP Olive oil (divided)
3 medium Bell peppers (cut into strips)
1 large Yellow onion (sliced into half moons, the same width as the pepper strips)
1/2 tbsp Dried basil
1/2 tbsp Dried oregano
1/2 tsp Sea salt
1/4 tsp Black pepper
4 cloves Garlic (minced)
5 medium Italian sausage links (regular, Italian, or spicy)
3/4 cup Balsamic vinegar (traditional, fig, pomegranate)
Fresh basil (optional, for serving)

Directions:

Heat a tablespoon of olive oil in a large skillet over medium-high heat. Add the peppers and onions to the pan. Season with dried basil, dried oregano, salt, and pepper. Cook for 5-10 minutes, stirring occasionally, until the vegetables are browned and just starting to get tender.

Reduce the heat to medium-low. Push the veggies to the sides and add a tablespoon of oil in the middle. Add the minced garlic to the oil and saute for about 1 minute, until fragrant, then mix in with the vegetables. Transfer the veggies to a bowl and cover to keep warm.

Add another tablespoon of olive oil to the pan over medium-high heat. Add the sausage links and cook for 2-3 minutes per side, until browned.

Reduce the heat to low and add the balsamic vinegar (it will sizzle). Cover loosely (allowing steam to vent) and cook for 10-12 minutes, flipping halfway through, until the sausage is cooked through. Stir the sauce a little when you remove the lid to flip.

Remove the pan from heat. Transfer the sausage to a cutting board, leaving behind the balsamic glaze formed at the bottom of the pan, and let it rest for 5 minutes, then cut into slices.

Return the sliced sausage, peppers, and onions to the pan. Stir to coat in balsamic glaze. Cook for 1-2 more minutes, until everything is nice and hot.

Serve sausage and peppers with a drizzle of balsamic glaze from the pan, and fresh basil if you like.