Sausage and Veggie Skillet
Some meals make you happy just by looking at them, don’t they? This is one of those for me. All those veggies just call my name. And then there’s the tasty chicken sausage. And this time it’s sweet & smoky bbq, but just about any flavor of sausage works in this! A sausage and veggie skillet recipe doesn’t require a grill or planning, really, so it’s pretty fantastic on all levels!
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Sausage and Veggie Skillet
I shared that sausage and polenta meal prep recipe a few weeks ago as a tasty make-ahead lunch option. I like buying precooked chicken sausage for meal prepping, but let’s be honest, I’m not always that organized.
What I am good at, however, is buying things at the market I know will come in handy whenever I need them (i.e. last minute dinner ideas). It’s so easy to throw together a delicious dinner when you have veggies and sausage on hand. You can keep the sausage in your fridge or freezer until you’re ready to use it (though rarely does that last too long in our kitchen).
One Skillet Meal
The options are kind of endless. Besides that sausage and polenta recipe (a perfectly delectable dinner), there’s also a roasted butternut squash and chicken apple sausage pasta recipe and this sweet potato breakfast bowl (ideal for breakfast or dinner)! Each of these are great sausage and vegetables recipes to have in your back pocket!
Ok. But before we get carried away with all the options, let’s just take a minute for this sausage and veggie skillet. We love grilling in the summer, but sometimes it’s too late or it just sounds like too much work.
We love veggie-heavy meals that are filling but on the lighter side in the summer like this one. And a simple variation in the ‘flavor’ of sausage can create a completely different dish. Try Italian sausage with parmesan cheese grated on top or Chicken Apple with a smoky aioli. Or maybe a jalapeño cheddar with cornbread on the side of the dish (and some hot sauce on the side).
The recipe below has bell peppers, zucchini, and corn. These are all great summer seasonal produce. In fall and winter, sub in onions, sweet potatoes, and brussels sprouts.
As usual, you can sub in/out whatever you want or have on hand, no matter the season! Onions would be great. Mushrooms too. I wouldn’t hesitate throwing in some finely chopped kale. Honestly, whatever makes you happy!
And, yes, sausage links would be fine. It’d be great as like a breakfast hash (add potatoes or eggs) or as a dinner flavor too!
Sausage and Veggie Skillet Side Dishes
This dish has you covered with protein and veggies…and flavor, so you don’t need a whole lot. We like to make crispy polenta or even just some rice in the rice cooker! Then we’re all set!
Other side dishes can be rice or quinoa (see how easy it is to make perfect white or wild rice in a rice cooker). If you’re opting for some spicier flavors, a cornbread or the like would be great too! And you can step up the sausage and vegetables skillet with a cheese too anything from cheddar and parmesan cheese to feta and even cotija or goat cheese!
Looking for other recipes with chicken sausage? Try this delicious fall salad topped with chicken sausage, and this meal-prep sausage and polenta. And don’t skip this easy sweet potato breakfast bowl that’s SUCH a good, easy dinner idea!
SAUSAGE AND VEGGIE SKILLET
Ingredients
- 1 tablespoon extra virgin olive oil
- 4 Al Fresco Sweet & Smoky BBQ Chicken Sausages
- 1 medium green bell pepper cored and chopped
- 1 medium red bell pepper cored and chopped
- 1 medium zucchini chopped
- Kernels from two ears of sweet corn
- ½ teaspoon fine sea salt or to taste
- ¼ teaspoon ground black pepper or to taste
- 1 tablespoon mixed chopped fresh herbs (such as basil chives, or parsleplus extra for garnish
Instructions
- Heat the oil in a large skillet over medium-high. Add the sausages and cook, turning often, until the are lightly browned and warmed through, about 5 minutes. Turn off the heat and transfer the sausages to a plate.
- Add the bell peppers to the skillet and return the heat to medium-high. Cook for 2 minutes until the peppers are glistening in oil. Add the zucchini and cook for 3 more minutes, until the edges of the vegetables being to brown. Stir in the corn and cook for 2 more minutes, or until the veggies reach your desired tenderness.
- Stir in the salt, pepper, and herbs. Add the sausages back to the skillet and warm in the vegetables for about 1 minute. Sprinkle with more chopped herbs and serve.
We love this dish to the max. It’s so easy and colorful, I know it’s healthy for my family too, and I only need to clean one pan!
I LOVE al fresco sausages – they’re such a great addition to a weeknight meal and the vegetables in this sausage skillet make it even better. A keeper recipe, for sure!
Oh wow! All the flavors of summer in one pan! This sounds absolutely incredible especially with that smoked sausage and I love how easily it comes together.
We are loving this simple recipe with sausages in my family! We are making it over and over, especially on the weeknights! Thank you for sharing !
Oh my! The sweet & smoky sausage with all the beautiful veggies just looks so delicious!