Description
The secret to the perfect weeknight dinner? This sizzling skillet that combines juicy sausage and rainbow veggies for a meal that’s ready in 30 minutes but tastes like you spent hours.
Ingredients
Scale
- 1 lb (450g) Italian sausage links, sliced into 1/2-inch rounds
- 2 tablespoons olive oil, divided
- 1 large red bell pepper, chopped into 1-inch pieces
- 1 large yellow bell pepper, chopped into 1-inch pieces
- 1 medium zucchini, sliced into 1/4-inch half-moons
- 1 medium yellow squash, sliced into 1/4-inch half-moons
- 1 medium red onion, cut into 1-inch chunks
- 3 cloves garlic, minced
- 1 teaspoon dried Italian seasoning
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon red pepper flakes (optional)
- Salt and freshly ground black pepper, to taste
- 2 tablespoons fresh parsley, chopped (for garnish)
- 1/4 cup grated Parmesan cheese (optional)
Instructions
- Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add sliced sausage in a single layer and brown for 2-3 minutes per side. Transfer partially cooked sausage to a plate.
- Add remaining tablespoon of olive oil to the skillet along with red onion. Cook for 3 minutes until softened.
- Add garlic, Italian seasoning, smoked paprika, and red pepper flakes (if using). Stir for 30 seconds until fragrant.
- Add bell peppers, season with salt and pepper, and cook for 3-4 minutes until starting to soften.
- Add zucchini and yellow squash with another pinch of salt and pepper. Cook for 2-3 minutes until just beginning to soften.
- Return sausage to the skillet, nestling pieces among the vegetables. Cover and reduce heat to medium-low.
- Cook for an additional 3-5 minutes until sausage reaches 160°F/71°C and vegetables are tender-crisp.
- Taste and adjust seasoning if needed. Garnish with fresh parsley and Parmesan cheese if desired.