Sausage and Veggies Skillet came together on one of those busy afternoons when dinner had to be quick, but I didn’t want to compromise on taste or nutrition. I looked into my fridge and found smoked sausage, a couple of bell peppers that were starting to soften, a zucchini, and some corn I’d forgotten about. With a bit of olive oil, I began throwing things into the skillet, and in less than 30 minutes, I had a meal that was not only colorful and delicious but felt like something you’d get at a cozy café.
What makes this dish special is how simple yet balanced it is. The smoky, savory sausage pairs perfectly with the sweetness of the bell peppers and corn, while the zucchini adds a fresh bite. A squeeze of lemon and the creamy goat cheese elevate it even further, giving it that touch of indulgence without being too heavy. And the best part? The balsamic glaze that drizzles over it all, blending with the sausage juices and making every bite burst with flavor.
Why You’ll Love This Recipe
This skillet is everything I love in a meal: simple, bold, colorful, and flexible. Whether you’re watching your carbs, feeding picky eaters, or just trying to eat more vegetables without feeling like you’re eating only vegetables, this dish finds the middle ground beautifully.
The smoked chicken sausage adds a savory richness that balances perfectly with the sweetness of sautéed onions, bell peppers, and corn. The zucchini brings in a tender, earthy note, while the cherry tomatoes add little pops of brightness in every bite. And then there’s that lemon juice, it brightens everything without overpowering. A sprinkle of goat cheese at the end gives it that creamy tanginess, while the balsamic glaze drizzled over top pulls the whole thing together with just a touch of sweetness and acidity.
It’s one of those meals that looks like you worked a lot harder than you did. But the best part? It’s fast. You’ll be in and out of the kitchen in under half an hour. It’s the perfect option for busy nights when you don’t want to rely on takeout, but also don’t want to do anything elaborate.
Ingredients You’ll Need
- 14 oz smoked chicken sausage, sliced into coins
- 1 tablespoon olive oil
- 1 red bell pepper, thinly sliced
- 1 yellow bell pepper, thinly sliced
- 1 zucchini, halved lengthwise and sliced
- 1 cup corn (fresh, canned, or frozen)
- 1/2 red onion, thinly sliced
- 1 cup cherry tomatoes, halved
- 2 cloves garlic, minced
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon dried oregano
- Salt, to taste
- Black pepper, to taste
- Juice of 1/2 lemon
- 1/4 cup crumbled goat cheese or feta
- 1 tablespoon balsamic glaze (for finishing)
- Fresh parsley or basil, chopped (for garnish)
Preparation
Step 1: Slice the smoked chicken sausage into round coins. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Once the oil is hot, add the sausage slices in a single layer. Let them cook undisturbed for about 2–3 minutes until they develop a nice brown sear, then flip and cook the other side for another 2–3 minutes. Once both sides are browned and slightly crisp, transfer the sausage to a plate and set it aside.
Step 2: In the same skillet, without wiping it clean (you want all that flavor left behind), add the sliced red and yellow bell peppers, zucchini, corn, red onion, and halved cherry tomatoes. Stir everything gently to coat the veggies in the oil. Cook over medium heat for 6–8 minutes, stirring occasionally, until the vegetables begin to soften and some of the edges start to caramelize.
Step 3: Add the minced garlic to the pan along with the smoked paprika and dried oregano. Stir continuously for about 1 minute to toast the spices and bring out their fragrance. This step adds a big layer of flavor.
Step 4: Return the browned sausage to the skillet with the veggies. Squeeze in the juice of half a lemon and stir well to combine all the ingredients. Season with salt and freshly cracked black pepper to taste.
Step 5: Turn off the heat. Sprinkle crumbled goat cheese or feta over the top and drizzle with balsamic glaze for a beautiful balance of tangy and sweet. Just before serving, top with chopped fresh parsley or basil.
Serve warm straight from the pan, and enjoy a meal that’s bursting with color, flavor, and summer freshness.
Variations
One of the things that makes this dish so useful is how easily it adapts to whatever you have in your fridge. If you’re missing a vegetable or want to change up the sausage, here are some ideas to customize the skillet to your taste or dietary needs:
-
Different Sausage: Instead of smoked chicken sausage, try andouille for a spicier version or turkey sausage for something leaner. Even plant-based sausage works beautifully in this recipe. Just make sure whatever you use has a bold flavor.
-
Other Vegetables: Swap in green beans, broccoli florets, mushrooms, or spinach. Just adjust the cooking time as needed; harder vegetables will need a few more minutes.
-
Add a Grain: If you want to bulk it up, serve it over a bed of cooked quinoa, brown rice, or couscous. It soaks up the extra juices and makes for a more filling meal.
-
Make It Cheesy: If goat cheese or feta isn’t your thing, you can try shredded mozzarella, parmesan, or even a dollop of ricotta.
-
Spice It Up: Want more heat? Add a pinch of red pepper flakes when you toss the garlic and spices into the skillet.
This is the kind of meal that you can reinvent in dozens of ways depending on what you’re craving and what you’ve got on hand.
How to Serve
This sausage and veggies skillet makes a beautiful centerpiece on its own, but it also pairs wonderfully with a few simple additions to round out your meal. Here are some of my favorite ways to serve it:
-
As-Is in a Bowl: It’s hearty enough on its own just scoop it into bowls and serve with a crusty piece of bread if you like. The bread helps soak up any of those amazing skillet juices and balsamic glaze.
-
Over Grains: Serve the mixture over fluffy brown rice, wild rice, farro, or even creamy polenta. These grains will add extra texture and turn the dish into an even more satisfying main course.
-
With Pasta: Toss the sausage and veggies with cooked pasta for a hearty, rustic pasta dish. Penne or rotini work best because they catch all the juices and flavors.
-
With a Salad: For something lighter, serve the skillet alongside a green salad with lemon vinaigrette or a simple cucumber and tomato salad. This adds brightness and crunch to the meal.
Recipe Tips
Creating a dish like this skillet meal is more than just following directions; it’s about making it work for your kitchen, your lifestyle, and your preferences. Here are some thoughtful tips to help you get the best out of your cooking experience:
-
Prep Ahead for Busy Days: If you know you’ll be short on time during the week, slice your sausage and veggies ahead of time. Store them in separate containers in the fridge, and you’ll be able to throw this meal together in under 20 minutes.
-
Storage Tips: This dish keeps well in the fridge for up to 3–4 days. Let it cool completely before storing it in an airtight container. For best results, avoid freezing, especially if you’re using zucchini, as it can become mushy once thawed.
-
Best Way to Reheat: To keep the texture just right, reheat leftovers in a skillet over medium heat. You can add a splash of water or broth to prevent it from drying out. The microwave works too, just cover loosely and heat in 45-second bursts, stirring in between.
Cooking Note
Here are a few important notes to help you cook this dish with confidence and avoid common slip-ups:
-
Don’t overcrowd the pan. Cook in batches if needed to allow proper browning.
-
Slice the vegetables evenly. This ensures everything cooks at the same speed.
-
Adjust the heat as needed. If your veggies start to burn, lower the heat slightly and keep stirring.
-
Cook the garlic briefly. Overcooked garlic can turn bitter quickly; just 30–60 seconds is enough.
-
Add herbs last. Fresh parsley or basil loses its flavor and brightness if cooked too long, so sprinkle it on right before serving.
These quick reminders can make a big difference in the final flavor and texture of your dish.
Nutritional Information
This dish is a satisfying, balanced meal packed with protein, fiber, and fresh flavor. Here’s a breakdown of the approximate nutritional values per serving (based on 4 servings total):
- Calories: 390
- Protein: 20g
- Fat: 26g
- Sodium: 710mg
FAQs
1. Can I use a different type of sausage for this recipe?
Absolutely! While smoked chicken sausage keeps it light, you can use turkey, beef, or pork sausage based on what you prefer or have on hand. Just make sure it’s fully cooked before adding it to the skillet. For a spicier version, try andouille sausage or a spicy chorizo.
2. What vegetables can I swap in or out?
This recipe is flexible. Feel free to swap zucchini for yellow squash, use green bell peppers instead of red and yellow, or add mushrooms, spinach, or green beans. If you don’t like tomatoes, you can leave them out or replace them with sun-dried tomatoes for a more intense flavor.
3. Can I make this meal vegetarian or vegan?
Yes! For a vegetarian version, replace the chicken sausage with a plant-based sausage or even hearty beans like chickpeas or cannellini. Use a vegan cheese alternative or skip the cheese altogether, and make sure your balsamic glaze doesn’t contain added honey if you’re avoiding animal products.
Conclusion
This Sausage and Veggies Skillet with Bell Peppers, Zucchini & Corn is more than just a quick dinner idea, it’s a colorful celebration of simple ingredients and good cooking. It’s the kind of dish that meets you where you are: busy on a weeknight, trying to clean out the fridge, or just craving something hearty and nourishing without turning on the oven or making a big mess.
The combination of smoky sausage, caramelized veggies, fresh herbs, and creamy cheese is deeply satisfying without being heavy. It’s the kind of skillet meal that invites you to sit down and savor, even if life is moving quickly around you. And it’s easy to make your own change up the vegetables, try a new kind of sausage, or finish it with your favorite herbs or toppings.
Serve it straight from the pan, maybe with some crusty bread or a side salad if you like, and you’ve got a complete meal that looks beautiful, tastes delicious, and brings comfort to the table.
Thanks for spending a little time with me in the kitchen today. I hope this recipe becomes one of your go-to favorites, and if you try it, let me know how you made it your own. Here’s to meals that are easy, flavorful, and always cooked with love.
Print
Sausage and Veggies Skillet
- Total Time: 25 minutes
- Yield: 4 1x
Ingredients
Ingredients You’ll Need
- 14 oz smoked chicken sausage, sliced into coins
- 1 tablespoon olive oil
- 1 red bell pepper, thinly sliced
- 1 yellow bell pepper, thinly sliced
- 1 zucchini, halved lengthwise and sliced
- 1 cup corn (fresh, canned, or frozen)
- 1/2 red onion, thinly sliced
- 1 cup cherry tomatoes, halved
- 2 cloves garlic, minced
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon dried oregano
- Salt, to taste
- Black pepper, to taste
- Juice of 1/2 lemon
- 1/4 cup crumbled goat cheese or feta
- 1 tablespoon balsamic glaze (for finishing)
- Fresh parsley or basil, chopped (for garnish)
Instructions
Step 1: Slice the smoked chicken sausage into round coins. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Once the oil is hot, add the sausage slices in a single layer. Let them cook undisturbed for about 2–3 minutes until they develop a nice brown sear, then flip and cook the other side for another 2–3 minutes. Once both sides are browned and slightly crisp, transfer the sausage to a plate and set it aside.
Step 2: In the same skillet, without wiping it clean (you want all that flavor left behind), add the sliced red and yellow bell peppers, zucchini, corn, red onion, and halved cherry tomatoes. Stir everything gently to coat the veggies in the oil. Cook over medium heat for 6–8 minutes, stirring occasionally, until the vegetables begin to soften and some of the edges start to caramelize.
Step 3: Add the minced garlic to the pan along with the smoked paprika and dried oregano. Stir continuously for about 1 minute to toast the spices and bring out their fragrance. This step adds a big layer of flavor.
Step 4: Return the browned sausage to the skillet with the veggies. Squeeze in the juice of half a lemon and stir well to combine all the ingredients. Season with salt and freshly cracked black pepper to taste.
Step 5: Turn off the heat. Sprinkle crumbled goat cheese or feta over the top and drizzle with balsamic glaze for a beautiful balance of tangy and sweet. Just before serving, top with chopped fresh parsley or basil.
Serve warm straight from the pan, and enjoy a meal that’s bursting with color, flavor, and summer freshness.
Nutrition
- Calories: 390
- Sodium: 710
- Fat: 26
- Protein: 20