It’s 6pm. You’re tired. Dinner needs to happen fast.
This Sausage and Veggies Skillet is your new secret weapon. It is colorful, healthy, and incredibly satisfying. You can have a hot meal on the table in just 30 minutes.
Why This Recipe Is a Winner
This dish is perfect for busy weeknight dinners. You only need one pan to make it. That means less time cleaning and more time relaxing. The flavors are simple but bold.
Your family will love the savory, smoky sausage. The veggies stay crisp and bright. It is a budget-friendly meal that feels special. Everyone will ask for seconds tonight.
Simple Cooking Steps
Making this skillet is very straightforward. You start by browning the sausage for flavor. Then, you quickly sauté the fresh vegetables. Everything comes together in one heavy-bottomed skillet.
Even if you are a beginner, you can do this. There are no complicated techniques involved. Just a little chopping and a quick toss. Dinner is served before you know it.
Ingredients You’ll Need
Most of these items are pantry staples or easy to find. Fresh produce makes this dish shine.
- 14 oz smoked kielbasa sausage, sliced into 1/2-inch rounds
- 2 tablespoons extra virgin olive oil
- 1 large red bell pepper, deseeded and cut into 1-inch squares
- 1 large green bell pepper, deseeded and cut into 1-inch squares
- 1 medium zucchini, halved lengthwise and sliced into 1/2-inch half-moons
- 1 small red onion, chopped into 1-inch chunks
- 2 cloves garlic, finely minced
- 1 teaspoon dried Italian seasoning
- 0.5 teaspoon kosher salt
- 0.25 teaspoon freshly ground black pepper
- 1/4 cup shredded parmesan cheese (optional)
Step-by-Step Directions
- Heat olive oil in a 12-inch heavy-bottomed skillet over medium-high heat until shimmering.
- Add the sausage rounds in a single layer and sear for 3 to 4 minutes per side until deeply browned and the fats have rendered.
- Remove sausage from the skillet using a slotted spoon and set aside on a plate, leaving the rendered fat in the pan.
- Increase heat to high and add the bell peppers, zucchini, and red onion to the skillet.
- Sauté the vegetables for 6 to 8 minutes, stirring occasionally, until the edges are charred and the texture is tender-crisp.
- Reduce heat to medium, add the minced garlic, Italian seasoning, salt, and pepper; cook for 60 seconds until fragrant.
- Return the cooked sausage to the skillet and toss with the vegetables for 2 minutes to ensure even temperature distribution.
- Remove from heat, garnish with parmesan cheese if desired, and serve immediately.
Best Ways to Enjoy It
Serve this warm right from the pan. It looks beautiful with the bright green and red veggies. You can enjoy it exactly as it is. This keeps the meal low-carb and light.
For a heartier meal, serve it over fluffy rice. It also tastes great with buttered pasta. Pair it with a simple side salad. Your whole family will enjoy this balanced plate.
Storage & Reheating
This recipe is excellent for meal prep. Store leftovers in an airtight container. They will stay fresh in the fridge for 4 days. The flavors actually meld and improve overnight.
To reheat, use a skillet over medium heat. Add a splash of water to keep it moist. You can also use the microwave for speed. Lunches are sorted for the rest of the week!
Recipe Tips for Best Results
- Don’t skip browning the sausage well.
- Avoid overcrowding the pan for better char.
- Swap kielbasa for turkey sausage to go leaner.
- Cut your veggies into similar sizes.
- Add a pinch of red pepper flakes for heat.
- Use a cast iron skillet for the best sear.
- Prep all your veggies before you start cooking.
- Double the batch for easy holiday hosting.
Easy Flavor Ideas
- Try yellow squash instead of zucchini in summer.
- Use Cajun seasoning for a spicy kick.
- Swap the red onion for sweet yellow onion.
- Add a squeeze of fresh lemon at the end.
- Substitute feta cheese for the parmesan.
Common Questions
Can I make this ahead of time?
Yes, you can chop everything the night before. This makes the actual cooking even faster. It is a great time-saver for busy parents.
What other veggies can I add?
Broccoli or asparagus work wonderfully here. Just ensure they are cut into small pieces. Use whatever is fresh and seasonal at the market.
Will picky eaters like this?
Most kids love the savory taste of sausage. The veggies get a nice sweet char. It is a kid-approved way to eat more greens.
I hope this quick skillet meal makes your weeknights easier. It is a warm, colorful way to feed the people you love. Happy cooking!
— Lidia
Sausage and Veggies Skillet
Ingredients
- 14 oz smoked kielbasa sausage, sliced into 1/2-inch rounds
- 2 tablespoons extra virgin olive oil
- 1 large red bell pepper, deseeded and cut into 1-inch squares
- 1 large green bell pepper, deseeded and cut into 1-inch squares
- 1 medium zucchini , halved lengthwise and sliced into 1/2-inch half-moons
- 1 small red onion, chopped into 1-inch chunks
- 2 cloves garlic , finely minced
- 1 teaspoon dried Italian seasoning
- 0.5 teaspoon kosher salt
- 0.25 teaspoon freshly ground black pepper
- 1/4 cup shredded parmesan cheese (optional)
Instructions
- Heat olive oil in a 12-inch heavy-bottomed skillet over medium-high heat until shimmering.
- Add the sausage rounds in a single layer and sear for 3 to 4 minutes per side until deeply browned and the fats have rendered.
- Remove sausage from the skillet using a slotted spoon and set aside on a plate, leaving the rendered fat in the pan.
- Increase heat to high and add the bell peppers, zucchini, and red onion to the skillet.
- Sauté the vegetables for 6 to 8 minutes, stirring occasionally, until the edges are charred and the texture is tender-crisp.
- Reduce heat to medium, add the minced garlic, Italian seasoning, salt, and pepper; cook for 60 seconds until fragrant.
- Return the cooked sausage to the skillet and toss with the vegetables for 2 minutes to ensure even temperature distribution.
- Remove from heat, garnish with parmesan cheese if desired, and serve immediately.
