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Ragout of Sausage& Peppers

This dish came about because we were down to the bare bones in fridge and freezer. I had delicious organic honey garlic sausages in the freezer, one and half red peppers and celery. Always having canned tomatoes in the pantry saves me many times. My family licked their plates and it's become a go to meal in desperate times with whatever veggies are in the fridge.

1 lb (454g) honey garlic or mild Italian sausages, casings removed 2 cloves garlic 1 large onion, thinly sliced horizontally 2 celery stalks, thinly sliced 1 medium zucchini, julienne and chopped 1 large red or yellow sweet pepper, thinly sliced 1 28 oz can diced tomatoes-sodium reduced

In large saucepan over medium-high heat, saute sausage, garlic, onion and celery until sausage is browned and onion is soft, about 8 minutes (Breaking up the sausage as you cook). Add zucchini and peppers; saute for 2 minutes; add tomatoes; bring to boil then reduce to Low and simmer 15 minutes or until flavours have come together. Serve over quinoa or brown rice.