As the sun sets and the warm evening breeze sweeps through my kitchen, there's something wonderfully comforting about the sizzle of sausage mingling with fresh summer vegetables. This 30-Minute Sausage and Veggies Skillet is my go-to recipe when I want to capture the vibrant essence of summer on a plate, all while keeping things simple. The colorful medley of bell peppers, zucchini, and sweet corn not only makes it a feast for the eyes but also adds layers of flavor that reassure me dinner is not just another routine task.
I stumbled upon this delightful one-pan creation during a busy week when fast food was starting to feel too familiar, and I craved something wholesome yet quick. With just a few ingredients—each bursting with flavor and nutrition—I can whip up a dish that pleases both my family and friends. Whether you’re looking to impress at a casual family dinner or simply enjoy a satisfying meal, this skillet recipe is a fantastic solution that brings joy with every bite. Let’s dive in and transform your summer dinners!
Why is this SUMMER DINNER so special?
One-pan magic: This Sausage and Veggies Skillet requires minimal cleanup, leaving you with more time to savor those summer evenings.
Quick & easy: In just 30 minutes, you’ll have a delicious meal that rivals even the best takeout.
Flavor explosion: The vibrant mix of bell peppers, zucchini, and sweet corn brings fresh, summery flavors that tantalize your taste buds.
Versatile: Whether you tweak ingredients based on what's in the fridge or customize for dietary preferences, this dish adapts beautifully.
Crowd-pleaser: With hearty sausage and colorful veggies, it’s a dish that delights the whole family. For more easy meal ideas, check out my complete list of family-friendly dinner recipes.
Sausage and Veggies Skillet Ingredients
For the Base
- Corn Kernels – 2 cups (from 3 ears cooked); adds sweetness and texture—frozen corn also works if drained properly.
- Olive Oil – 1 tablespoon; essential for cooking and enhancing the flavors of your Sausage and Veggies Skillet.
- Sausage – 12 oz (cooked; options include cajun, andouille, or smoked); provides heartiness—try turkey sausage for a lighter approach.
- Red Bell Pepper – 1 large, diced; contributes vibrant color and sweetness to the dish.
- Zucchini – 1 large, sliced; adds fiber and texture; can easily be swapped for yellow squash if desired.
For the Seasoning
- Chili Powder – ½ teaspoon; infuses a gentle spice that deepens the overall flavor profile.
- Fresh Cilantro – Chopped, for garnish; enhances freshness and brightness, though it's optional if cilantro isn’t to your taste.
How to Make Sausage and Veggies Skillet
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Cook Sausage: Heat 1 tablespoon of olive oil in a cast-iron skillet over medium heat. Slice your cooked sausage into coins and add them to the skillet. Cook for about 5 minutes on one side, then flip to cook for another 3 minutes until golden brown. Remove and set aside, keeping some oil in the skillet for the veggies.
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Prepare Vegetables: Add the diced red bell pepper to the same skillet and sauté for roughly 4 minutes until it softens and brightens. If needed, add a little reserved oil to avoid sticking. Once done, remove and set aside with the sausage.
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Sauté Zucchini: In the same skillet, toss in the sliced zucchini and cook for around 3 minutes. Look for tenderness and vibrant color before moving to the next step.
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Combine Ingredients: Off the cob, slice 2 cups of corn kernels and add them to the skillet along with the cooked sausage and bell pepper. Stir well, mix in the reserved oil, and sprinkle in ½ teaspoon of chili powder. Gently reheat on low until everything is warmed through and aromatic.
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Finish: Remove from heat and sprinkle with freshly chopped cilantro to add a burst of flavor before serving.
Optional: Serve with a side of crusty bread for a complete meal.
Exact quantities are listed in the recipe card below.
Storage Tips for Sausage and Veggies Skillet
Fridge: Store leftovers in an airtight container for up to 3 days. Ensure the skillet is fully cooled before refrigerating to maintain freshness.
Freezer: For longer storage, freeze the Sausage and Veggies Skillet in a freezer-safe container for up to 2 months. Thaw in the fridge overnight before reheating.
Reheating: To enjoy your skillet again, reheat in a skillet on low heat or the microwave until warmed through. You may add a splash of water or broth to moisten if needed.
Room Temperature: If you plan on serving the skillet at a gathering, it can sit at room temperature for up to 2 hours before needing refrigeration.
Expert Tips for Sausage and Veggies Skillet
- Preheat the Skillet: A well-heated skillet is essential for achieving a perfect sear on the sausage, enhancing its flavor and texture.
- Drain Corn Well: If using frozen or canned corn for your Sausage and Veggies Skillet, ensure it's thoroughly drained to prevent a watery dish.
- Adjust the Heat: Keep an eye on the heat while sautéing; too high, and you'll risk burning your vegetables, too low, and they won’t cook properly.
- Customize the Veggies: Feel free to swap in seasonal summer vegetables, like zucchini or cherry tomatoes, for a personal touch that maintains freshness.
- Season Gradually: Remember to adjust salt and other seasonings after combining ingredients; the sausage often provides sufficient flavor, so taste as you go!
Sausage and Veggies Skillet Variations
Invite your culinary creativity to shine by customizing this delicious dish in ways that excite your palate and fit your lifestyle.
- Turkey Sausage: Substitute traditional sausage with turkey sausage for a lighter, healthier option that still packs flavor.
- Different Veggies: Swap zucchini with eggplant or broccoli to change up the texture and nutrient profile of the dish. Feel free to use seasonal vegetables for a fresh taste!
- Spice Level: Add crushed red pepper flakes for a spicy kick that enhances the overall flavor and brings warmth to your palate.
- Herb Infusion: Throw in fresh thyme or oregano along with the cilantro for a hearty aromatic twist, elevating the dish's fragrance and taste.
- Quinoa Addition: Toss in cooked quinoa for a heartier meal; it adds a delightful nutty flavor and boosts protein levels.
- Cheesy Finish: Sprinkle with shredded cheese (like cheddar or mozzarella) during the last minute of cooking for a creamy melt-in-your-mouth experience.
- One-Pan Rice: Mix in rice to make this a complete one-pan meal, cooking everything together for maximum flavor absorption.
- Citrus Zing: Drizzle with fresh lemon or lime juice before serving to brighten up the flavors and add a refreshing zest!
Make Ahead Options
This Sausage and Veggies Skillet is perfect for busy home cooks looking to save time during the week! You can chop and prepare the vegetables (bell peppers and zucchini) up to 24 hours in advance; just store them in an airtight container in the refrigerator to maintain their freshness. You can also slice the cooked sausage and refrigerate it separately. When you’re ready to enjoy your meal, simply sauté the veggies for a few minutes, add the sausage and corn, and season; everything can be assembled and cooked in just about 10 minutes, ensuring your dinner remains just as delicious as when freshly made. This preparation makes your weeknight cooking effortless while still serving a scrumptious, hearty dinner that will delight the whole family!
What to Serve with Sausage and Veggies Skillet?
As you gather around the table to enjoy this colorful dish, consider adding a few delightful sides to round out your summer dinner experience.
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Creamy Polenta: A rich and smooth base that complements the savory flavors beautifully, soaking up the juices from the skillet.
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Garlic Bread: Crunchy and aromatic, fragrant garlic bread is perfect for mopping up every last bite of the delicious skillet.
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Simple Green Salad: A fresh mix of greens with a light vinaigrette provides a refreshing contrast to the hearty sausages and veggies.
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Grilled Corn on the Cob: Elevate your meal with sweet and smoky grilled corn, celebrating the summer vibe and bringing a sweet pop to the plate.
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Roasted Sweet Potatoes: Their natural sweetness balances the savory skillet, while the crispy exterior adds texture alongside the tender veggies.
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White Wine Spritzer: A bubbly drink made with white wine and soda water, refreshingly light, elevating the meal with a hint of sweetness.
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Fruit Salad: A vibrant mix of your favorite seasonal fruits offers a refreshing palate cleanser after this hearty dish, perfect for summer dining.
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Lemon Sorbet: Light and zesty, this frozen treat provides a cool, sweet finish to your meal, cleansing your palate beautifully.
Sausage and Veggies Skillet Recipe FAQs
How do I choose the right corn for my skillet?
Absolutely! For the best flavor and texture, use fresh corn if it's in season—just slice the kernels off the cob. Look for corn that is bright yellow or golden and free of dark spots. If fresh corn isn’t available, frozen corn works great; just make sure to drain it well after cooking to avoid excess moisture in your skillet.
How long can I store leftovers, and how should I do it?
Very good question! You can store leftovers in an airtight container in the fridge for up to 3 days. Make sure the skillet is completely cooled before placing it in the fridge to maintain its freshness. If you're not planning to eat it within that timeframe, consider freezing it!
Can I freeze the Sausage and Veggies Skillet?
Yes, you can! To freeze, let the skillet cool completely, then transfer it to a freezer-safe container. It will keep well for up to 2 months. When you're ready to enjoy it, just thaw it in the fridge overnight and reheat in a skillet or microwave until heated through.
What can I do if my vegetables are too mushy?
Great point! If your veggies are turning out mushy, it might be due to cooking on too high heat or cooking for too long. Aim for medium heat and keep an eye on them while sautéing. Sauté your bell peppers for about 4 minutes and zucchini for around 3 minutes; they should be tender but still have a slight crunch.
Are there any dietary considerations I should be aware of?
Definitely! If you or someone in your family has dietary restrictions, this Sausage and Veggies Skillet is quite flexible! You can easily swap out the sausage for a plant-based option or use gluten-free sausage to cater to gluten-free diets. Be mindful of allergies, particularly with the corn; feel free to substitute it with beans or peas for similar texture if needed.
What should I serve with the Sausage and Veggies Skillet?
The more the merrier! This delicious one-pan meal pairs beautifully with a crisp green salad or some crusty bread to soak up all those flavorful juices. You can also serve it over rice or quinoa for a hearty, complete dinner that wraps up those summer vibes perfectly.
Easy Summer Dinner: Savory Sausage and Veggies Skillet Delight
Equipment
- cast-iron skillet
Ingredients
For the Base
- 2 cups Corn Kernels from 3 ears cooked; frozen corn also works if drained properly.
- 1 tablespoon Olive Oil essential for cooking and enhancing flavors.
- 12 oz Sausage cooked; options include cajun, andouille, or smoked.
- 1 large Red Bell Pepper diced; contributes vibrant color and sweetness.
- 1 large Zucchini sliced; can be swapped for yellow squash.
For the Seasoning
- ½ teaspoon Chili Powder infuses a gentle spice.
- Fresh Cilantro Chopped, for garnish; optional.
Instructions
How to Make Sausage and Veggies Skillet
- Heat 1 tablespoon of olive oil in a cast-iron skillet over medium heat. Slice your cooked sausage into coins and add them to the skillet. Cook for about 5 minutes on one side, then flip to cook for another 3 minutes until golden brown. Remove and set aside, keeping some oil in the skillet for the veggies.
- Add the diced red bell pepper to the same skillet and sauté for roughly 4 minutes until it softens and brightens. If needed, add a little reserved oil to avoid sticking. Once done, remove and set aside with the sausage.
- In the same skillet, toss in the sliced zucchini and cook for around 3 minutes. Look for tenderness and vibrant color before moving to the next step.
- Off the cob, slice 2 cups of corn kernels and add them to the skillet along with the cooked sausage and bell pepper. Stir well, mix in the reserved oil, and sprinkle in ½ teaspoon of chili powder. Gently reheat on low until everything is warmed through.
- Remove from heat and sprinkle with freshly chopped cilantro before serving.
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