Sausage and veggie skillet is a simple and hearty meal packed with flavorful sausage, colorful veggies, and just the right amount of seasoning. It’s the kind of dish that comes together quickly in one pan and makes your kitchen smell amazing. I love how the sausage browns up juicy and the veggies get tender but still have a little crunch.
One of my favorite things about this skillet is how easy it is to customize. I often swap in whatever vegetables I have on hand—sometimes bell peppers, zucchini, or even spinach. It feels like a mini kitchen adventure every time, and it’s a great way to use up leftovers or add some extra greens to dinner. Plus, it’s so quick to prepare that it’s perfect for busy weeknights.
I like serving this dish with a side of crusty bread or over a bed of rice to soak up all the tasty juices. The whole family always gathers around eagerly when I make it, and it’s one of those meals you’ll want to have again and again. It’s comforting, filling, and just plain satisfying—all from one skillet!
Key Ingredients & Substitutions for Sausage and Veggie Skillet
Sausage: Italian or smoked sausage bring great flavor here. If you prefer, try chicken or turkey sausage for a leaner option. For a vegetarian twist, use plant-based sausage or add extra veggies like mushrooms.
Zucchini and Bell Peppers: These veggies add color and softness. You can swap zucchini with yellow squash. Bell peppers can be any color you like—green, orange, or a mix—for variety.
Garlic and Herbs: Fresh garlic gives the dish a punch. If you don’t have fresh, garlic powder works too. Dried oregano and thyme add earthiness; fresh herbs can be used if you have them but add later to keep brightness.
Olive Oil: It helps with cooking and adds a subtle flavor. You can use avocado or vegetable oil if you want a milder taste.
How Do I Cook the Sausage and Veggies So They’re Nice and Tender but Not Mushy?
The key is to cook the sausage first to get a nice browned crust which locks in flavor. Then cook the veggies just until tender with some color.
- Cook sausage on medium heat, letting it brown well – this adds flavor and seals juices.
- Remove sausage before adding veggies so they don’t overcook.
- Cook vegetables over medium heat, stirring occasionally so they soften but keep their shape.
- Add garlic and herbs near the end to avoid burning and keep fresh taste.
- Return sausage to heat briefly to mix flavors without making anything mushy.
Equipment You’ll Need
- Large skillet – ideal for cooking sausage and veggies evenly in one pan.
- Sharp knife – makes chopping vegetables and slicing sausage quick and safe.
- Cutting board – gives you a stable surface for chopping all your ingredients.
- Wooden spoon or spatula – perfect for stirring without scratching your skillet.
Flavor Variations & Add-Ins
- Use chorizo or bratwurst instead of Italian sausage for a different spice level and richness.
- Add mushrooms or cherry tomatoes with the veggies for extra umami and sweetness.
- Sprinkle feta or shredded mozzarella on top at the end for a creamy, cheesy boost.
- Include a pinch of red pepper flakes when adding garlic for a little heat that wakes up the dish.
How to Make a Simple Sausage and Veggie Skillet
Ingredients You’ll Need:
Main Ingredients:
- 1 lb (450g) sausage links (Italian or smoked), sliced into 1/2 inch pieces
- 2 medium zucchinis, chopped into bite-sized pieces
- 1 red bell pepper, chopped
- 1 yellow bell pepper, chopped
- 1 red onion, cut into wedges
Seasonings and Garnish:
- 2 tbsp olive oil
- 2 cloves garlic, minced
- 1 tsp dried oregano
- 1 tsp dried thyme
- Salt and freshly ground black pepper, to taste
- Fresh parsley, chopped, for garnish
- Fresh rosemary sprig (optional, for garnish)
How Much Time Will You Need?
This dish will take about 20 to 25 minutes from start to finish. It includes about 5 minutes to prepare your vegetables and sausage, and around 15-20 minutes to cook everything until it’s nicely browned and tender.
Step-by-Step Instructions:
1. Cook the Sausage:
Start by heating 1 tablespoon of olive oil in a large skillet over medium heat. Add the sliced sausage pieces and cook them until they turn golden brown and are cooked through, about 6 to 8 minutes. When done, remove the sausage from the skillet and set it aside for now.
2. Sauté the Vegetables:
In the same skillet, add the remaining tablespoon of olive oil. Toss in the chopped zucchini, red and yellow bell peppers, and the red onion wedges. Stir occasionally and cook for about 5 to 7 minutes until the vegetables start to soften and gain a little color.
3. Add Seasonings and Combine:
Stir in the minced garlic, dried oregano, dried thyme, salt, and black pepper. Let everything cook together for 1 to 2 minutes so the flavors mix and the garlic becomes fragrant.
4. Mix Sausage and Veggies:
Put the cooked sausage back into the skillet with the vegetables. Stir everything well and allow it to cook together for another 2 to 3 minutes so the flavors blend nicely.
5. Garnish and Serve:
Remove the skillet from heat. Sprinkle chopped fresh parsley on top and add a fresh rosemary sprig if you like. Serve the skillet hot, either on its own or alongside some crusty bread or rice.
Can I Use Frozen Sausage for This Recipe?
Yes, you can use frozen sausage, but make sure to thaw it in the refrigerator overnight before cooking. This helps it cook evenly and prevents excess moisture in the skillet.
Can I Substitute Other Vegetables?
Absolutely! Feel free to swap in vegetables like mushrooms, cherry tomatoes, or yellow squash. Just adjust the cooking time if needed to ensure everything stays tender but not mushy.
How Should I Store Leftovers?
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in a skillet or microwave until warmed through, stirring occasionally for even heating.
Is This Dish Good for Meal Prep?
Definitely! It keeps well and reheats nicely, making it a great option for meal prep. Just cool completely before refrigerating, and portion out for easy lunches or dinners.
