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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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