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Sausage and Veggies Skillet

Sausage and veggies skillet with deeply golden smoked sausage rounds and blistered, charred bell peppers, zucchini, and onion cooked in one cast iron pan. The method keeps the sausage caramelized while the vegetables develop browned edges for a quick weeknight one-pan dinner.
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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: 520
Ingredients Equipment Method Notes

Ingredients
  

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

Equipment

  • 1 cast iron skillet

Method
 

Sear the sausage
  1. Heat 2 tablespoons olive oil in a large cast iron skillet over medium-high heat until shimmering. 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 for 2 minutes more, until caramelized at the edges and browned through. Remove the sausage and set it aside.
Char the vegetables
  1. Add the bell peppers and onion to the same skillet and cook over high heat for 4-5 minutes. Stir only as needed so the vegetables blister and char at the edges.
  2. Add the zucchini and garlic and cook for 3-4 minutes until just tender. Keep the heat high enough to maintain light browning.
Season and finish
  1. Sprinkle in smoked paprika and Italian seasoning, then season with salt and pepper to taste. Toss briefly to coat the vegetables evenly.
  2. Return the sausage to the pan and toss everything together for 1-2 minutes until heated through. Garnish with fresh parsley and serve with lemon wedges.

Notes

For the best blistered vegetables, avoid overcrowding—use a wide skillet and keep the heat high during the pepper/onion step. Store leftovers in an airtight container in the refrigerator for up to 3 days; reheat in a skillet over medium heat until warmed through. Freezing is not recommended because bell peppers and zucchini soften after thawing. For a lighter option, use turkey kielbasa or chicken sausage to reduce fat while keeping the same char and caramelized edges.