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Sausage and Veggies Skillet

Sausage and veggies skillet with caramelized smoked sausage rounds and blistered, charred bell peppers, zucchini, and onion in a single cast iron pan. The sausage gets deeply golden edges while the vegetables cook just tender for a quick weeknight one pan dinner.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: American
Calories: 560
Ingredients Equipment Method Notes

Ingredients
  

Sausage
  • 14 oz smoked sausage or kielbasa Sliced into rounds.
Vegetables
  • 1 red bell pepper Sliced.
  • 1 green bell pepper Sliced.
  • 1 yellow bell pepper Sliced.
  • 2 zucchini Sliced into half-moons.
  • 1 red onion Sliced into wedges.
  • 3 garlic Minced cloves.
Seasoning and finishing
  • 2 tbsp olive oil
  • 1 tsp smoked paprika
  • 1 tsp Italian seasoning
  • 0.25 salt and pepper to taste Season to your preference.
  • 1 fresh parsley and lemon wedges for serving Garnish and serve.

Equipment

  • 1 cast iron skillet

Method
 

Sear the sausage
  1. Heat 2 tablespoons olive oil in a large cast iron skillet over medium-high heat. Add sausage rounds in a single layer and cook undisturbed for 3-4 minutes until deeply golden on one side.
  2. Flip the sausage rounds and cook another 2 minutes. Remove and set aside once the edges are deeply golden and caramelized.
Char the vegetables
  1. Add bell peppers and onion to the same skillet and cook over high heat for 4-5 minutes until blistered and charred at the edges. Keep the heat high so you get dark, caramelized spots.
  2. Add zucchini and garlic and cook another 3-4 minutes until just tender. The vegetables should be bright and slightly browned, not soft.
Season and combine
  1. Season with smoked paprika, Italian seasoning, salt, and pepper; stir to distribute the spices. Return the sausage to the pan so it warms through with the vegetables.
  2. Toss everything together for 1-2 minutes until heated through. Garnish with fresh parsley and serve with lemon wedges.

Notes

Pro tip: keep the skillet hot and avoid overcrowding the sausage so you get deeply golden caramelized edges. Store leftovers in an airtight container in the fridge for up to 3-4 days; reheat in a skillet over medium until warm. Freezing is not recommended for best texture of the vegetables. For a lighter option, use turkey kielbasa and keep the olive oil at 2 tablespoons (or reduce to 1 tablespoon if needed).