Description
This sausage and vegetable skillet is a quick, 30-minute meal packed with color, flavor, and protein. It is an easy one-pan dinner perfect for busy nights.
Ingredients
- 12 oz pre-cooked sausage (such as smoked, Cajun, or andouille), sliced into rounds
- 1 tablespoon olive oil
- 1 large red bell pepper, diced
- 1 large zucchini, sliced into half-moons
- 2 cups corn kernels (from 3 cooked ears of corn or frozen, thawed)
- 1/2 teaspoon chili powder
- 1/4 teaspoon black pepper
- 2 tablespoons chopped fresh cilantro
Instructions
- Heat olive oil in a large skillet over medium heat. Add sliced sausage and cook for 4–5 minutes per side, until browned and slightly crisp. Transfer to a plate and set aside.
- In the same skillet, add the diced bell pepper. Cook for 4 minutes, stirring occasionally, until tender-crisp. Remove and set aside with the sausage.
- Add the zucchini to the skillet. Cook for 3–4 minutes, stirring occasionally, until lightly golden but not mushy.
- Return the sausage and bell pepper to the skillet along with the corn. Sprinkle with chili powder and black pepper. Stir well to combine and cook for 2–3 minutes to heat through.
- Remove from heat, top with chopped cilantro, and taste for seasoning. Add salt only if needed.
Notes
- Serve over cooked rice, quinoa, or with warm bread for a heartier meal.
- Store leftovers in an airtight container for up to 4 days or freeze for up to 2 months.
- Reheat on the stovetop over medium heat or in the microwave until warmed through.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Skillet
- Cuisine: American