Sausage and veggie skillet
Sausage and veggie skillet is a quick and tasty dish that brings together savory sausage and a colorful mix of fresh vegetables all cooked in one pan. The sausage adds…
Tip: save now, cook later.Sausage and veggie skillet is a quick and tasty dish that brings together savory sausage and a colorful mix of fresh vegetables all cooked in one pan. The sausage adds a rich, comforting flavor while the veggies keep things fresh and bright. It’s a simple meal that feels homemade and satisfying without a lot of fuss.
I love how flexible this skillet is—you can use whatever veggies you have on hand, like bell peppers, zucchini, or spinach, and it all comes together beautifully. I usually cook the sausage first to get those crispy edges, then toss in the vegetables so they soak up the flavor. It’s easy to make and perfect for a busy weeknight when you want something healthy and filling fast.
Serving this skillet with a side of crusty bread or over rice makes it a full meal that everyone enjoys. It’s one of those dishes that feels cozy and homey, and I often find myself making it again because it’s just so simple and delicious. Plus, the leftovers taste great for lunch the next day!
Key Ingredients & Substitutions
Sausage: Italian sausage adds great flavor, but you can use chicken, turkey, or veggie sausage for a lighter or meat-free option. Slice them evenly to cook through nicely.
Zucchini: This adds moisture and a mild taste. If you don’t have zucchini, try yellow squash or eggplant as a good substitute.
Bell Peppers: Both red and yellow peppers bring sweetness and crunch. If you only have one color, that’s fine. You can also use poblano for a mild spice.
Red Onion: Adds a bit of sharpness and color. You can swap for white or yellow onion if red is not available.
Olive Oil and Garlic: These build a tasty base. Use any neutral oil if you prefer, but olive oil has a nice aroma. Fresh garlic is best, but garlic powder can work in a pinch.
Parsley: Adds freshness at the end. Cilantro or basil can be used instead if you want a different herb flavor.
How Do I Get the Vegetables Tender but Still Slightly Caramelized?
Cooking the veggies just right gives great texture and flavor. Follow these tips:
- Use medium heat to avoid burning but allow caramelization.
- Stir occasionally but not too often; letting veggies sit helps them brown.
- Cut vegetables into even pieces so they cook uniformly.
- Start with onions and garlic to soften and flavor the oil before adding other veggies.
- If veggies release a lot of water, cook a bit longer to let it evaporate for better caramelization.
Equipment You’ll Need
- Large nonstick or cast-iron skillet – it cooks sausage evenly and lets veggies caramelize without sticking.
- Slicing knife – for cutting sausage and veggies into even pieces quickly and safely.
- Cutting board – a sturdy surface for prepping all your ingredients.
- Wooden spoon or spatula – perfect for stirring without scratching your pan.
- Measuring spoons – to measure garlic and oil accurately for best flavor.
Flavor Variations & Add-Ins
- Swap sausage for chicken, beef, or tofu cubes for a different protein twist that still soaks up the flavors well.
- Add mushrooms or cherry tomatoes along with peppers for extra texture and natural sweetness.
- Use smoked paprika or chili flakes to give the dish a warm, spicy kick.
- Top with grated Parmesan or crumbled feta for a cheesy finish that complements the sausage.
Sausage and Veggie Skillet
Ingredients You’ll Need:
For The Skillet:
- 1 lb (450g) sausage (Italian or your choice), sliced into ½-inch rounds
- 1 medium zucchini, sliced into half-moons
- 1 yellow bell pepper, diced
- 1 red bell pepper, diced
- 1 small red onion, diced
- 2 tbsp olive oil
- 2 cloves garlic, minced
- Salt and black pepper, to taste
- ¼ cup fresh parsley, chopped (for garnish)
How Much Time Will You Need?
This dish takes about 20-25 minutes from start to finish. It’s quick to prepare: about 5 minutes to chop your veggies and slice the sausage, then 15-20 minutes cooking time to brown the sausage and sauté the vegetables until tender and flavorful.
Step-by-Step Instructions:
1. Cook the Sausage
Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the sliced sausage rounds and cook them until nicely browned and cooked through — this usually takes about 5 to 7 minutes. Once done, remove the sausage from the skillet and set it aside on a plate.
2. Sauté the Vegetables
Using the same skillet, pour in the remaining tablespoon of olive oil. Add the diced red onion and minced garlic. Stir and cook for about 2 minutes until you can smell the garlic and the onion softens. Now add the diced yellow and red bell peppers along with the zucchini slices. Sprinkle with salt and black pepper to taste. Stir occasionally, letting the veggies cook until they are tender and a little bit caramelized, about 7 to 10 minutes.
3. Combine and Serve
Return the cooked sausage to the skillet with your sautéed veggies. Give everything a good stir and cook it all together for another 2 to 3 minutes so the flavors mix well. Finally, remove the skillet from heat. Sprinkle the freshly chopped parsley over the top to add a fresh, colorful touch.
Serve this tasty skillet dish hot on its own or alongside rice, pasta, or crusty bread for a filling meal. Enjoy!
Can I Use Frozen Sausage for This Recipe?
Yes, but be sure to fully thaw the sausage before cooking. Thaw it overnight in the fridge or use the defrost setting on your microwave for quicker prep. This helps the sausage cook evenly and brown nicely.
Can I Make This Skillet Meal Ahead of Time?
Absolutely! Prepare and cook the sausage and vegetables as directed, then let everything cool. Store it in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave before serving.
How Should I Store Leftovers?
Keep leftovers in a sealed container in the refrigerator for up to 3 days. Reheat on the stovetop over medium-low heat or in the microwave until warmed through, stirring occasionally for even heating.
Can I Substitute Other Vegetables?
Yes! Feel free to swap in other veggies like mushrooms, cherry tomatoes, or spinach depending on what you have on hand. Just adjust cooking times slightly so all veggies become tender but not mushy.