Sausage Veggies Skillet Meal: A Quick and Delicious One-Pan Recipe

Sausage Veggies Skillet Meal is a delightful dish that brings together the robust flavors of savory sausage and fresh vegetables in one easy-to-make recipe. As someone who loves to explore different culinary traditions, I find this meal not only satisfying but also a wonderful representation of comfort food that transcends cultures. Originating from the need for quick, hearty meals, skillet dishes have been a staple in many households, allowing families to enjoy a nutritious dinner without spending hours in the kitchen.

What I adore about this sausage veggies skillet meal is its versatility; you can customize it with your favorite seasonal vegetables or whatever you have on hand. The combination of juicy sausage and crisp veggies creates a delightful contrast in texture, while the spices and herbs elevate the dish to a whole new level of flavor. It’s no wonder that this meal has become a go-to for busy weeknights—it’s not only delicious but also incredibly convenient. Join me as we dive into this recipe that promises to be a hit at your dinner table!

this Recipe

Ingredients:

• 1 pound of Italian sausage (mild or spicy, depending on your preference)
• 2 tablespoons olive oil
• 1 medium onion, diced
• 3 cloves garlic, minced
• 1 bell pepper (any color), sliced
• 1 zucchini, sliced into half-moons
• 1 yellow squash, sliced into half-moons
• 1 cup cherry tomatoes, halved
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• Salt and pepper to taste
• Fresh parsley, chopped (for garnish)

Preparing the Sausage

1. Start by heating a large skillet over medium heat. I like to use a cast-iron skillet for this recipe because it retains heat well and gives a nice sear to the sausage.
2. Once the skillet is hot, add the Italian sausage. If you’re using links, you can either leave them whole or slice them into bite-sized pieces. I usually opt for slicing them for better distribution throughout the dish.
3. Cook the sausage for about 5-7 minutes, stirring occasionally, until it’s browned and cooked through. You want to make sure it’s no longer pink in the center. If you’re using bulk sausage, break it up with a spatula as it cooks.
4. Once the sausage is cooked, remove it from the skillet and set it aside on a plate. Leave the drippings in the skillet; they’ll add flavor to the veggies!

Preparing the Vegetables

1. In the same skillet, add the olive oil. If there’s not enough drippings left from the sausage, feel free to add a bit more oil.
2. Next, add the diced onion to the skillet. Sauté for about 2-3 minutes until the onion becomes translucent and fragrant.
3. Now, add the minced garlic and sauté for an additional 30 seconds. Be careful not to burn the garlic, as it can turn bitter.
4. It’s time to add the bell pepper. Stir it in and cook for about 3-4 minutes until it starts to soften.
5. Next, toss in the sliced zucchini and yellow squash. Stir everything together and let it cook for another 5 minutes. I love the vibrant colors of these veggies!
6. Finally, add the halved cherry tomatoes to the skillet. They’ll add a nice burst of sweetness to the dish. Stir everything together and let it cook for an additional 2-3 minutes.

Bringing It All Together

1. Now that the veggies are tender and the flavors are melding together, it’s time to add the cooked sausage back into the skillet. Stir everything together to combine.
2. Sprinkle the dried oregano and basil over the mixture. Season with salt and pepper to taste. I usually start with a pinch of salt and a few cracks of black pepper, then adjust as needed.
3. Let everything cook together for another 2-3 minutes, allowing the flavors to meld. If you want a little more moisture, you can add a splash of chicken broth or water at this stage.

Serving the Skillet Meal

1. Once everything is heated through and well combined, remove the skillet from the heat.
2. Garnish with freshly chopped parsley for a pop of color and freshness. It really brightens up the dish!
3. Serve the sausage and veggie skillet hot, either on its own or over a bed of rice, quinoa, or even pasta if you’re feeling indulgent. I love serving it with a side of crusty bread to soak up all the delicious juices!

Tips and Variations

• If you want to add more protein, consider tossing in some cooked beans or chickpeas.
• Feel free to swap out the vegetables based on what you have on hand. Broccoli, asparagus, or spinach would all work beautifully!
• For a spicy kick, add some red pepper flakes when cooking the veggies.
• This dish is perfect for

  Conclusion:

  In summary, this Sausage Veggies Skillet Meal is an absolute must-try for anyone looking to whip up a delicious, hearty dish that’s both satisfying and easy to prepare. The combination of savory sausage and vibrant, fresh vegetables creates a symphony of flavors that will tantalize your taste buds and leave you feeling nourished. Plus, it’s a one-pan wonder, which means less cleanup and more time to enjoy your meal! For serving suggestions, consider pairing this skillet meal with a side of crusty bread to soak up all those delicious juices, or serve it over a bed of fluffy rice or quinoa for an extra boost of fiber. If you’re feeling adventurous, you can easily customize this recipe by swapping out the sausage for chicken or turkey, or by adding in your favorite seasonal vegetables. The possibilities are endless! I encourage you to give this Sausage Veggies Skillet Meal a try and make it your own. Once you’ve tasted the delightful flavors and enjoyed the simplicity of this dish, I’d love to hear about your experience! Share your thoughts, variations, and any tips you might have in the comments below. Happy cooking, and enjoy every bite of this fantastic meal! Print
  

  Sausage Veggies Skillet Meal: A Quick and Delicious One-Pan Recipe

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  • Author: Clara
  • Total Time: 40 minutes
  • Yield: 4 servings 1x

  Print Recipe

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  Description

  This colorful sausage and veggie skillet is a quick, one-pan meal featuring Italian sausage and a variety of fresh vegetables. Perfect for meal prep, it’s packed with flavor and can be customized to suit your taste. Enjoy it hot or reheat for a delicious dinner any night of the week!

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  Ingredients

  Scale 1x2x3x

  • 1 pound of Italian sausage (mild or spicy, depending on your preference)
  • 2 tablespoons olive oil
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 1 bell pepper (any color), sliced
  • 1 zucchini, sliced into half-moons
  • 1 yellow squash, sliced into half-moons
  • 1 cup cherry tomatoes, halved
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • Salt and pepper to taste
  • Fresh parsley, chopped (for garnish)

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  Instructions

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  1. Start by heating a large skillet over medium heat. I like to use a cast-iron skillet for this recipe because it retains heat well and gives a nice sear to the sausage.
  2. Once the skillet is hot, add the Italian sausage. If you’re using links, you can either leave them whole or slice them into bite-sized pieces. I usually opt for slicing them for better distribution throughout the dish.
  3. Cook the sausage for about 5-7 minutes, stirring occasionally, until it’s browned and cooked through. You want to make sure it’s no longer pink in the center. If you’re using bulk sausage, break it up with a spatula as it cooks.
  4. Once the sausage is cooked, remove it from the skillet and set it aside on a plate. Leave the drippings in the skillet; they’ll add flavor to the veggies!
  5. In the same skillet, add the olive oil. If there’s not enough drippings left from the sausage, feel free to add a bit more oil.
  6. Next, add the diced onion to the skillet. Sauté for about 2-3 minutes until the onion becomes translucent and fragrant.
  7. Now, add the minced garlic and sauté for an additional 30 seconds. Be careful not to burn the garlic, as it can turn bitter.
  8. It’s time to add the bell pepper. Stir it in and cook for about 3-4 minutes until it starts to soften.
  9. Next, toss in the sliced zucchini and yellow squash. Stir everything together and let it cook for another 5 minutes. I love the vibrant colors of these veggies!
  10. Finally, add the halved cherry tomatoes to the skillet. They’ll add a nice burst of sweetness to the dish. Stir everything together and let it cook for an additional 2-3 minutes.
  11. Now that the veggies are tender and the flavors are melding together, it’s time to add the cooked sausage back into the skillet. Stir everything together to combine.
  12. Sprinkle the dried oregano and basil over the mixture. Season with salt and pepper to taste. I usually start with a pinch of salt and a few cracks of black pepper, then adjust as needed.
  13. Let everything cook together for another 2-3 minutes, allowing the flavors to meld. If you want a little more moisture, you can add a splash of chicken broth or water at this stage.
  14. Once everything is heated through and well combined, remove the skillet from the heat.
  15. Garnish with freshly chopped parsley for a pop of color and freshness. It really brightens up the dish!
  16. Serve the sausage and veggie skillet hot, either on its own or over a bed of rice, quinoa, or even pasta if you’re feeling indulgent.

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  Notes

  • This dish can be meal prepped and stored in the refrigerator for up to 3 days. Just reheat before serving!
  • Using a cast-iron skillet helps retain heat well and gives a nice sear to the sausage.
  • If using sausage links, you can either leave them whole or slice them for better distribution throughout the dish.
  • Be careful not to burn the garlic, as it can turn bitter.
  • If there’s not enough drippings left from the sausage, feel free to add a bit more olive oil.
  • If you want a little more moisture, you can add a splash of chicken broth or water at the end.
  • Garnish with freshly chopped parsley for a pop of color and freshness.
  • This dish can be served on its own or over a bed of rice, quinoa, or pasta.

  • Prep Time: 15 minutes
  • Cook Time: 25 minutes