Sausage and Veggies Skillet - A 30 Minute One-Pan Delight
Sausage and Veggies Skillet is a 30 minute, one-pan meal that's full of flavor and easy to make.
Equipment
- cast iron skillet
Ingredients
For the Skillet
- 2 cup corn kernels fresh corn adds a sweet crunch; frozen works too if you’re in a pinch.
- 1 tablespoon olive oil this helps to sauté your ingredients, lending a delightful flavor.
- 12 oz cooked sausage use your favorite type of sausage; it brings that savory richness to the dish.
- 1 large red bell pepper, diced adds flavor and a burst of color to your skillet meal.
- 1 large zucchini, sliced adds a tender texture; substitute with yellow squash or eggplant if desired.
- 0.5 teaspoon chili powder for a subtle kick; feel free to adjust for heat preference.
- to taste fresh cilantro, chopped sprinkle on top for freshness and a bright finish.
Instructions
To Make
- Pour 1 tablespoon of olive oil into a cast-iron skillet over medium heat. The oil should shimmer just before adding the sausage.
- Slice 12 oz of cooked sausage into coins and carefully place them in the skillet. Let them sizzle for 5 minutes on one side to caramelize, then flip and cook for another 3 minutes. Remove them to a large plate when done.
- In the same skillet, add 1 large diced red bell pepper and sauté for about 4 minutes until it's tender and slightly charred. Once ready, transfer it to the plate with the sausage.
- Add 1 large sliced zucchini to the skillet and cook for about 3 minutes on medium heat. This should make it tender but still slightly crunchy.
- While zucchini cooks, slice 2 cups of corn kernels off the cob with a sharp knife. If using frozen corn, simply add it straight to the skillet later.
- Return the cooked sausage, bell pepper, and zucchini to the skillet, adding the corn kernels as well. Stir everything together and pour in the reserved oil from the sausage for extra flavor. Sprinkle in ½ teaspoon chili powder and heat on low for a few minutes.
- Remove the skillet from the heat and generously top with fresh chopped cilantro for a burst of freshness.
Notes
Serve with a wedge of lime for a zesty kick. Store leftovers in an airtight container for up to 3 days.