Healthy Veggies and (soy) Chorizo!

We have a new three-night-a-week dinner staple. And sometimes breakfast and lunch.

Ingredients

• one container raw, sliced mushrooms
• one medium zucchini, sliced into half-moons
• 1-2 bell peppers (any color, but I like the red, yellow, and orange for color)
• 3 medium red potatoes, cubed
• 1 medium red online, sliced
• 4-6 cloves garlic, minced
• 1/2 package Trader Joe's soy chorizo (you can use real chorizo if you want! I have fallen head over heels for TJ's soy chorizo, though. It tastes like the REAL THING except it's healthier, so why not?!)
• 2 tablespoons olive oil
• salt and pepper to taste

Directions

1. Combine all ingredients except chorizo in a container with a lid.
2. Pour olive oil over ingredients and salt and pepper to taste. Mix well and cover. Let sit until just before you're ready to cook it.
3. Add chorizo and mix well.
4. Put into skillet (this works really well in a cast iron skillet) and cook on grill or stove top, stirring occasionally, on medium-high heat until potatoes are soft, usually between 10-15 minutes.

This is seriously easy and so delicious. It's a really good as a full meal or as a side for guests. We've tried different variations that have been equally as tasty. Our favorite is when we replaced the potatoes with one cubed butternut squash. We also had some leftover this morning, so we cooked it up and added some scrambled eggs

Enjoy!