Easy One-Pan Sausage and Veggies Skillet (30-Minute Meal!)
Make this quick and Easy One-Pan Sausage and Veggies Skillet! A 30-minute meal featuring cooked sausage, corn, bell peppers, and zucchini with a touch of chili powder and fresh cilantro.
Ingredients
(Based on 1x column)
- ▢ 1 tablespoon olive oil (plus more reserved from sausage if needed)
- ▢ 12 oz cooked sausage (e.g., Cajun, Andouille, or smoked sausage), sliced into coins
- ▢ 1 large red bell pepper, diced
- ▢ 1 large zucchini, sliced
- ▢ 2 cup corn kernels (from ~3 ears completely cooked corn, or frozen/canned)
- ▢ ½ teaspoon chili powder
- ▢ Fresh cilantro, chopped (for garnish)
- ▢ Salt and pepper to taste (optional, see note)
Instructions
1. Cook Sausage and Manage Oil:
- Heat 1 tablespoon of olive oil in a large cast-iron skillet (or other large skillet) over medium heat.
- Once the oil is warm, add the sliced cooked sausage to the skillet in a single layer if possible.
- Cook on medium heat for about 5 minutes on one side, until nicely browned. Flip the sausage slices over and cook for about 3 minutes on the other side.
- Remove the cooked sausage from the skillet using a slotted spoon or tongs and transfer it to a large plate. Set aside.
- You will likely have rendered oil/fat from the sausage in the skillet. Leave about 1 tablespoon of this flavorful oil in the skillet for cooking the vegetables. Carefully pour any extra oil into a small, heat-proof bowl and reserve it – you might need it later.
2. Sauté Vegetables Separately:
- Bell Pepper: To the same skillet with the reserved sausage oil, add the diced red bell pepper. Cook over medium heat for about 4 minutes, stirring occasionally, until the pepper is tender-crisp. If the pan seems too dry during cooking, add a little bit of the reserved sausage oil (or fresh olive oil) to prevent sticking. Remove the cooked bell pepper and add it to the large plate with the sausage.
- Zucchini: To the same, now empty (or nearly empty) skillet, add the sliced zucchini. Cook over medium heat for about 3 minutes, stirring occasionally, until the zucchini is tender-crisp. Again, if the pan is too dry, add a little more of the reserved sausage oil. Add the cooked zucchini to the plate with the sausage and bell pepper.
3. Prepare Corn (if using fresh):
- If using fresh ears of corn that have already been cooked, carefully slice the corn kernels off the cob with a sharp knife. You should have about 2 cups of kernels.
4. Assemble and Reheat Skillet:
- Return the cooked sausage, cooked bell pepper, and cooked zucchini to the same skillet.
- Add the cooked corn kernels to the skillet.
- Mix all the ingredients together gently.
- Drizzle with any remaining reserved oil from the cooked sausage if desired for extra flavor (use sparingly), and mix again.
- Sprinkle with the ½ teaspoon of chili powder.
- Place the skillet over low heat and stir everything together to reheat gently for 1-2 minutes, allowing the flavors to meld.
5. Garnish and Serve:
- Remove the skillet from the heat.
- Top the Sausage and Veggies Skillet generously with fresh chopped cilantro.
- Seasoning Note: Taste the dish. As the recipe author notes, additional salt is often not necessary because the sausage is usually quite salty. However, use your best judgment and season with a little salt and pepper now, if needed.
- Serve immediately while hot.