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Sausage and Veggies Skillet

Sausage and veggies skillet loaded with caramelized smoked sausage rounds and charred bell peppers, zucchini, and onion in one cast iron pan. Fast weeknight skillet dinner with blistered vegetables, golden sausage edges, and a bright lemon finish.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: American
Calories: 540
Ingredients Equipment Method Notes

Ingredients
  

Sausage and Veggies Skillet
  • 14 oz smoked sausage or kielbasa
  • 1 red bell pepper
  • 1 green bell pepper
  • 1 yellow bell pepper
  • 2 zucchini
  • 1 red onion
  • 3 garlic
  • 2 tbsp olive oil
  • 1 tsp smoked paprika
  • 1 tsp Italian seasoning
  • 0.25 salt and pepper to taste
  • 0.25 fresh parsley for serving
  • 0.25 lemon wedges for serving

Equipment

  • 1 cast iron skillet

Method
 

Sear the sausage
  1. Heat the olive oil in a large cast iron skillet over medium-high heat. Add the sausage rounds in a single layer and cook undisturbed for 3-4 minutes until deeply golden on one side.
  2. Flip the sausage rounds and cook another 2 minutes until browned. Remove and set aside.
Char the peppers and onion
  1. Add the bell peppers and onion to the same skillet and cook over high heat for 4-5 minutes until blistered and charred at the edges.
Cook the zucchini and garlic
  1. Add the zucchini and garlic to the skillet and cook for 3-4 minutes until just tender.
Season and serve
  1. Season with smoked paprika, Italian seasoning, salt, and pepper, then return the sausage to the pan. Toss everything together for 1-2 minutes until heated through.
  2. Garnish with fresh parsley and serve with lemon wedges for brightness.

Notes

For the best caramelized edges, keep the sausage in a single layer and avoid moving it until it’s deeply golden. Store leftovers in an airtight container in the refrigerator for up to 3 days; reheat in a skillet over medium heat until hot. Freezing is not recommended for best texture. For a lower-sodium option, use reduced-sodium kielbasa and season with a lighter hand on salt.