Jimmy Nardello Peppers, Cherry Tomatoes & Andouille Sausage Sauté

Ingredients

·         20 cherry tomatoes sliced into halves or thirds

·         12 Kalamata olives pitted and halved

·         1 large clove garlic minced

·         2 tablespoons capers rinsed

·         olive oil

·         1  link sausage sliced into disks on the diagonal

·         6-8 Jimmy Nardello peppers seeded and sliced

·         1 tablespoon mint chopped

·         1 tablespoon flat-leaf parsley chopped

·         sea salt and freshly ground black pepper

Instructions

1.                 Place the tomatoes, olives, garlic and capers in a bowl. Drizzle with 1 tablespoon of olive oil and fold gently to coat. Season with a big pinch each of salt and pepper. Set aside.

2.                 Heat one tablespoon olive oil in a large skillet over medium heat, until gently shimmering. Add the sausage and cook until the edges are brown and the sausage is cooked all the way through. Add the peppers and sauté until soft and seared, about 3 minutes. Add the tomato mixture to the pan and sauté for one minute. Remove from the heat and sprinkle the herbs, salt and pepper over the top.

Image/ Recipe by Karen Gibson and Soup Addict