Sausage and Veggies Skillet

Sometimes you just need a fast but truly satisfying dinner that will please everyone and leave you with minimal clean up. This sausage and veggies skillet is my weeknight hero. Loaded with sweet bell peppers, zucchini, corn, and flavorful sausage, it all comes together in one pan and is full of color and taste. Plus, it is wonderful for quick lunches or easy meal prep.

My family calls this the rainbow skillet because the colors always cheer up our table. I started making it on nights when everyone was busy with activities and it quickly became our all-time favorite for its simplicity.

Ingredients

• Corn kernels: fresh and sweet corn brings a juicy crunch Use peak season corn for best flavor
• Olive oil: helps everything cook evenly and adds richness Choose extra virgin for deeper flavor
• Sausage: use cooked cajun andouille or smoked sausage for smoky heat Go for high quality full flavor sausage for best results
• Red bell pepper: adds color and natural sweetness Try to pick a firm crisp bell pepper
• Zucchini: keeps things light and soaks up the sausage flavors Look for firm zucchinis without blemishes
• Chili powder: turns up the warmth and depth Opt for a fresh high quality powder for bigger flavor
• Fresh cilantro: lifts everything with a burst of freshness Use fresh leaves and avoid wilted bunches

Step-by-Step Instructions

Cook the Sausage:

Heat olive oil in a sturdy skillet over medium heat until shimmering but not smoking Then slice the cooked sausage into thick coins and place in the pan Arrange in a single layer and leave undisturbed for about five minutes so a golden edge forms Flip each piece and continue to cook for another three minutes Remove sausage to a large plate but keep some of the flavorful oil in the skillet for the next steps Spoon off and save any extra oil for later

Cook the Bell Pepper:

Add the diced red bell pepper to your still hot skillet If it looks dry add a little reserved sausage oil Let the pepper cook for about four minutes stirring now and then until just softened and a bit charred Move the cooked pepper to your waiting plate with the sausage

Cook the Zucchini:

Back to the skillet add zucchini slices along with a splash of saved oil if needed Cook over medium heat for three minutes letting the slices brown a little while still holding some bite Transfer to your plate

Prepare the Corn:

Carefully slice the kernels from fresh cobs using a sharp knife Do this right before adding to keep them juicy and sweet

Combine and Finish:

Return sausage bell pepper zucchini and fresh corn kernels to the skillet Pour in any remaining reserved oil for extra flavor Sprinkle with chili powder and stir well until everything is evenly coated Warm through over low heat for a few minutes

Top and Serve:

Remove skillet from heat Sprinkle a generous amount of freshly chopped cilantro over the top Serve right from the pan or portion onto plates

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I am a huge fan of fresh summer corn in this dish nothing beats the pop of sweetness it adds When my brother and I were kids we used to help shuck corn in the backyard and those fresh kernels always tasted pure sunshine in this skillet

Storage Tips

Any leftovers should go into an airtight container and chill in the fridge They’ll stay fresh for about three days and actually taste even better on the second day Reheat in a skillet over low heat stirring gently to keep the veggies crisp If freezing portion out in freezer safe bags for up to two months

Ingredient Substitutions

Feel free to swap in whatever sausage style you like from spicy chorizo to simple turkey sausage For the veggies try summer squash mushrooms or even halved cherry tomatoes if you have them If cilantro is not your thing flat leaf parsley is just as good

Serving Suggestions

Pile this sausage and veggie skillet over fluffy rice quinoa or creamy mashed potatoes for a bigger meal Or keep things light and serve with a green salad and a squeeze of lime It is just as good tucked into warm tortillas or spooned over toasted bread as a rustic open faced sandwich

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Cultural and Historical Context

One pan meals like this have deep roots in American home cooking where efficiency and resourcefulness go hand in hand Every region has its own spin on sausage paired with local veggies From southern smoked links with peppers to Midwest harvest skillets it is a dish that brings together family and flavor in one pan

Recipe FAQs

→ What kind of sausage works best?

Choose cooked smoked sausage, such as andouille or cajun style, for a robust flavor. Mild or spicy varieties both work well depending on your taste preferences.

→ Can I use different vegetables?

Absolutely. Try swapping zucchini for squash, or bell peppers for poblano or sweet mini peppers. Broccoli and snap peas also complement sausage flavors.

→ How do I prevent the veggies from sticking?

Use some reserved sausage oil in the skillet as you cook each vegetable batch. Stir frequently and avoid high heat to help prevent sticking.

→ Is this meal good for meal prep?

Yes, this skillet dish stores well in the fridge for up to 3 days. Reheat gently in a skillet or microwave for best results.

→ Can I make this dish vegetarian?

For a vegetarian version, swap sausage for plant-based alternatives or extra veggies. Use the same cooking method for delicious results.