Why You’ll Love This Recipe
Sausage and Veggies Skillet is a quick and hearty meal perfect for busy weeknights. Packed with flavorful sausage and a colorful medley of vegetables, this one-pan dish comes together in just 30 minutes. It’s a nutritious, low-carb option that’s both filling and easy to customize with your favorite vegetables and seasonings.
ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
smoked sausages (sliced)bell peppers (various colors, sliced)zucchinionion (sliced)broccoligarlic (minced)olive oilsalt and pepperItalian seasoningspaprika
directions
Heat olive oil in a large skillet over medium-high heat.
Add sliced sausages and cook until browned on both sides, about 5-7 minutes. Remove and set aside.
In the same skillet, add more oil if needed and sauté garlic and onion until translucent.
Add bell peppers, zucchini, and broccoli. Season with salt, pepper, Italian seasoning, and paprika.
Cook for 8-10 minutes, stirring occasionally, until veggies are tender-crisp.
Return sausage to the skillet and stir everything together. Cook for another 2-3 minutes to heat through.
Serve hot straight from the skillet.
Servings and timing
This recipe yields approximately 4 servings.Preparation time: 10 minutesCooking time: 20 minutesTotal time: 30 minutes
Variations
Use turkey or chicken sausage for a lighter version.
Add potatoes or sweet potatoes for a heartier meal.
Sprinkle with shredded cheese before serving for extra flavor.
Include mushrooms or cherry tomatoes for added variety.
Spice it up with red pepper flakes or hot sauce.
storage/reheating
Store leftovers in an airtight container in the refrigerator for up to 4 days.Reheat in a skillet over medium heat or in the microwave until heated through.For freezing, store in freezer-safe containers for up to 2 months. Thaw before reheating.
FAQs
Can I use frozen vegetables?
Yes, just be sure to thaw and drain excess moisture before cooking.
What kind of sausage works best?
Smoked sausage, kielbasa, or Italian sausage all work well.
Is this dish gluten-free?
Yes, as long as the sausage used is gluten-free.
Can I make this vegetarian?
Yes, substitute sausage with plant-based alternatives or extra veggies.
How do I keep the veggies crisp?
Avoid overcooking and sauté on medium-high heat.
Can I double this recipe?
Yes, just use a larger skillet or cook in batches.
Is this good for meal prep?
Absolutely! It reheats well and is great for lunches.
What oil is best for sautéing?
Olive oil, avocado oil, or any neutral oil with a high smoke point works well.
Do I need to cover the skillet?
Not necessary—uncovered cooking helps keep veggies crisp.
Can I add a sauce?
Yes, try balsamic glaze, soy sauce, or a drizzle of pesto for added flavor.
Conclusion
Sausage and Veggies Skillet is the ultimate solution for a fast, flavorful, and wholesome dinner. With its ease of preparation and minimal cleanup, this one-pan wonder is sure to become a staple in your weekly meal rotation. Perfect for busy nights, picky eaters, or anyone craving something savory and satisfying in no time.
PrintSausage and Veggies Skillet – 30 Minute, One-Pan Meal
Hearty sausage and vegetable skillet cooked in under 30 minutes — a one-pan, colorful meal perfect for busy weeknights.
- Prep Time: 10 minutes
- Cook Time: 18 minutes
- Total Time: 28 minutes
- Yield: 4 servings 1x
- Category: Main Dish
- Method: Sautéing
- Cuisine: American
Ingredients
- 1 lb (450 g) Italian sausage (mild or spicy), sliced into 1/2‑inch rounds (about 4 sausages)
- 2 tablespoons olive oil
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 medium zucchini, chopped into half‑moons
- 1 medium yellow squash, chopped into half‑moons
- 1 small red onion, sliced
- 3 cloves garlic, minced
- 1 teaspoon dried oregano
- 1/2 teaspoon crushed red pepper flakes (optional, for heat)
- Salt and freshly ground black pepper, to taste
- 2 tablespoons chopped fresh parsley (for garnish)
Instructions
- Heat 1 tablespoon olive oil in a large skillet over medium‑high heat. Add sliced sausage and cook until browned, about 5–6 minutes. Transfer to a plate.
- Add remaining tablespoon olive oil to the skillet. Add bell peppers, zucchini, squash, and red onion. Sauté, stirring occasionally, until vegetables start to soften, about 5–6 minutes.
- Add garlic, oregano, and red pepper flakes (if using). Stir and cook for another 1–2 minutes until fragrant.
- Return sausage to the pan and stir to combine. Season with salt and pepper to taste.
- Cook for an additional 2–3 minutes until all ingredients are heated through and vegetables are tender but crisp.
- Remove from heat. Garnish with chopped parsley and serve warm straight from the skillet.
Notes
- Make it gluten‑free by using gluten‑free sausage.
- Swap in chicken or turkey sausage for a leaner option.
- Add a handful of baby spinach or kale toward the end for extra greens.
- Stir in a splash of balsamic vinegar or lemon juice before serving for brightness.
- Leftovers store well in an airtight container for up to 3 days; reheat in a skillet over low‑medium heat.
Nutrition
- Serving Size: 1⁄4 recipe (approx.)
- Calories: 320 kcal
- Sugar: 5 g
- Sodium: 700 mg
- Fat: 23 g
- Saturated Fat: 8 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 3 g
- Protein: 18 g
- Cholesterol: 60 mg