This Sausage and Veggie Skillet is a 30 minute dinner that’s perfect for busy weeknights.
It’s loaded with an array of nutritious vegetables and can go with a variety of sides, or enjoyed on its own for a low carb, one skillet dinner.
Why You’ll Love It
You’ll adore this Italian sausage and vegetable skillet recipe for its amazing flavors. Every bite is a delightful mix of savory sausage, tender-crisp vegetables, and a hint of heat from crushed red pepper.
Moreover, this dish is a boon for health-conscious foodies. By using ingredients like olive oil, fresh vegetables, and the option of turkey or chicken sausage, you’re indulging in a meal that’s both nutritious and satisfying.
The best part? It’s a quick 30-minute dinner that you can easily whip up for a weeknight dinner. This recipe respects your time and delivers a high-quality meal with minimal fuss.
- Italian Sausage: We are using chicken Italian sausage for a healthier meal, but the same recipe also works great with pork sausage. If using links, remove the casing.
- Red Onion: Feel free to use any other variety you prefer.
- Mushrooms: White button or baby bella.
- Bell Peppers: Using multi-colored peppers not only makes the dish visually appealing but also adds different flavor nuances.
- Broccoli: A nutrient-rich addition, broccoli adds crunch and fiber. It’s best to cut it into small florets so they can cook quickly and evenly.
- Zucchini: Adds bulk and a soft texture. Yellow squash goes great too.
- Garlic: Always a must.
- Crushed Red Pepper: Adjust the amount according to your heat preference.
- Italian Seasoning: Feel free to use fresh herbs (think oregano, basil, thyme, parsley) if you have them. Remember, dried herbs are more potent, so use 2 tablespoons fresh in place of 2 teaspoons dried.
- Tomatoes: We are using campari, but other types will work as well.
1. Brown Sausage: Heat up some olive oil in a skillet, then add the sausage, breaking it up as it cooks.
2. Sauté Veggies: Add in all remaining ingredients except tomatoes. Cook, stirring frequently, until vegetables have softened to slightly firmer than your preferred doneness.
3. Cook Tomatoes: Add tomatoes. Stir and cook for 4-5 minutes. Taste and adjust for salt and pepper. Done!
The same basic recipe can also be used with other proteins like chicken or shrimp. Just take note that the sausage adds a lot of flavor, so you might wish to increase the seasonings to compensate.
Add or subtract vegetables as you wish. Green beans, spinach, carrots… the sky’s the limit.
Want to change up the flavors? We went with an Italian theme today, but we’ve also made it with andouille sausage and Creole Seasoning in place of Italian. It’s great.
We usually enjoy these sautéed sausage and veggies over pasta. Short shapes like penne, bowtie or rigatoni work best.
The dish can also go with a variety of other starches like rice or some nice crusty bread.
Watching carbs? No problem, you can easily enjoy it just as it is.
Leftovers and Storage
You can refrigerate leftovers for 3-4 days in an airtight container. Reheat in a lightly greased skillet, or in the microwave.
It can also be frozen for up to three months. Thaw overnight in the fridge before reheating.
- Prep Vegetables in Advance: Chop all your vegetables beforehand. This not only saves time but also ensures that everything cooks evenly, as you can add them to the skillet promptly.
- Use a Large Skillet: A larger skillet will give you enough room to cook all the ingredients without overcrowding, which is essential for even cooking and proper browning. A wok also works.
- Season as You Go: Don’t wait until the end to season your dish. Adding salt and spices during cooking helps build layers of flavor.
- Let It Rest: After cooking, let the skillet rest for a few minutes before serving. This allows the flavors to meld together better.
Easy, tasty, and nutritious. Sounds like a winner to me.
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Sausage and Veggies, on our Gypsy Plate… enjoy!
- 3 Tbsp olive oil
- 1 pound Italian sausage (see note 1)
- ¼ red onion, diced
- 8oz mushrooms, sliced
- 3 small bell peppers (multi-colored), sliced
- 1 small head broccoli, cut into florets
- 1 large zucchini, sliced
- 4 cloves garlic, finely chopped
- 1 tsp crushed red pepper
- 2 tsp Italian seasoning
- 6 campari tomatoes, halved (or 2 roma tomatoes)
- salt, to taste
- pepper, to taste
- Heat olive oil in a skillet over medium-high heat. Add sausage and break it up into bite sized pieces. Sauté until it is browned up.
- Add in all remaining ingredients except tomatoes. Cook, stirring frequently, until vegetables have softened to slightly firmer than your preferred doneness.
- Add tomatoes. Stir and cook for 4-5 minutes. Taste and adjust for salt and pepper.
- Serve immediately.
- You can use either loose sausage or links with casing removed. For a healthier option, use turkey or chicken sausage (which we used for this recipe).
Nutrition InformationYield 4 Serving Size 1
Amount Per Serving Calories 392Total Fat 23gSaturated Fat 4gTrans Fat 0gUnsaturated Fat 15gCholesterol 104mgSodium 777mgCarbohydrates 17gFiber 5gSugar 7gProtein 32g
Nutrition information is automatically calculated, so should only be used as an approximation.
Welcome to GypsyPlate! I'm Alpana, former wordwide tour manager and professional caterer, now full time blogger. I love exploring cuisines from around the world, and my recipes have been featured on sites such as MSN, Parade, Brit + Co, CNET and AOL. You can explore my entire collection of sortable recipes in my Recipe Index or learn more about me here.
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