Quick Bite: Summer Vegetable Mess

After the pizza party last Friday, I still had a variety of vegetables in the fridge waiting for my mind to come up with something. Halfway through cooking this dish, I still didn't know entirely where it was headed. But throwing some sourdough bread in the toaster oven with pesto and adding the vegetables to chicken sausage and fresh mozzarella made for a balanced and colorful dinner--whatever you want to call it. I'd say the heirloom tomatoes were the stars of my bowl and certainly made me wish that summer went on forever. This dish serves 4.

Ingredients
*cut all vegetables and sausage into bite-sized pieces
2-3 green zucchinis
2 heirloom tomatoes
1/2 red pepper
1/2 yellow onion
6-7 crimini mushrooms
6-7 fresh basil leaves chopped
1 container of ciliegine (cherry-sized fresh mozzarella)
3 Trader Joe's sun-dried tomato chicken sausages
Sourdough bread
2-3 tbsp of Trader Joe's genova pesto

Heat olive oil in a pan. When hot, throw in everything but the tomatoes and mozzarella. Cook until the vegetables are tender. Meanwhile, slice and toast the sourdough with pesto on top. When the vegetables are finished, add the cheese and the tomatoes and remove dish from heat. Sprinkle with salt and pepper. Serve!