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.