This easy one‑pot skillet dinner combines chicken sausage with colorful bell peppers, zucchini, baby red potatoes and fresh herbs for a simple, flavorful weeknight meal. It’s a great option when you want a hearty, balanced dinner with minimal cleanup.
Summer Vegetables with Sausage and Potatoes
I appreciate meals that only require one pan—cooking is fun, but cleanup isn’t always my favorite part. This skillet recipe is straightforward, colorful and full of summer produce flavors. Use multicolored bell peppers for a bright presentation, but a single color works perfectly well if you prefer simplicity.
You can use Italian chicken or turkey sausage based on availability and taste preference. Many brands offer mild or sweet varieties; if you prefer a vegetarian option, substitute your favorite plant-based sausage. Local delis or health food stores often carry flavorful sausage options, too.
This dish is flexible: swap herbs, change the sausage type, or adjust vegetables according to what’s in season or in your fridge. The potatoes provide a satisfying base, while the zucchini and peppers add freshness and texture. Serve as a complete one‑pan meal or pair with a simple green salad.
Variations
- Swap fresh rosemary for thyme if you prefer the taste of thyme.
- Use a single color of bell pepper for a simpler, quicker prep.
- Make it vegetarian by using a plant-based sausage alternative.
Summer Vegetables with Sausage and Potatoes Skillet
This easy one‑pot skillet dinner is made with chicken sausage, bell peppers, zucchini, baby red potatoes and fresh herbs. It yields a comforting, balanced plate that’s ready with minimal hands‑on time and simple ingredients.
Serving size: 1 3/4 cups
Prep time: 10 mins • Cook time: 50 mins • Total time: 1 hr
Nutrition (per serving)
- Calories: 307 kcal
- Protein: 21 g
- Carbohydrates: 33.5 g
- Fat: 10.5 g
- Fiber: 4.5 g
- Saturated Fat: 2.5 g
- Cholesterol: 77 mg
- Sodium: 844 mg
- Sugar: 9.5 g
Ingredients
- 2 tsp olive oil
- 1 lb baby red potatoes, cut in half or quartered
- 1/2 tsp garlic powder
- 1 tsp kosher salt
- Fresh cracked pepper, to taste
- 14 oz Italian chicken sausage, sliced 1-inch thick (or turkey/vegetarian sausage)
- 1 large onion, chopped
- 4–5 cloves garlic, smashed with the side of the knife
- 1/2 orange bell pepper, diced into 1-inch squares
- 1/2 yellow bell pepper, diced into 1-inch squares
- 1 red bell pepper, diced into 1-inch squares
- 2 tbsp fresh rosemary, or another fresh herb such as thyme
- 2 cups zucchini, cut 1/2 inch thick and quartered
Instructions
- Place the olive oil and potatoes in a large, deep nonstick skillet with a tight-fitting lid over high heat. Season the potatoes with garlic powder, kosher salt and fresh cracked pepper.
- When the skillet gets hot and begins to sizzle, reduce the heat to low. Cover and cook for about 20–25 minutes, shaking the pan occasionally to prevent the potatoes from sticking or burning.
- Remove the skillet from the heat and let the potatoes sit, covered, for 5 minutes. Transfer the potatoes to a plate and set aside.
- Add the sliced sausage to the same skillet and sauté over medium–low heat, stirring occasionally, until browned but not completely cooked through, about 10 minutes.
- Season the chopped vegetables with a little salt and pepper. Add the chopped onion, diced peppers, smashed garlic and fresh rosemary to the skillet with the sausage and stir to combine.
- Continue to cook, stirring occasionally, until the onions and peppers begin to brown slightly and soften.
- Add the zucchini and cook for an additional 5 minutes, stirring as it cooks until tender.
- Return the cooked potatoes to the skillet, mix everything together, adjust salt and pepper to taste, cover and cook for 5 more minutes to meld flavors and finish cooking.
Notes
Makes about 7 1/2 cups of finished skillet mixture. The recipe is forgiving—if you have other summer vegetables on hand, feel free to add or substitute. For even quicker prep, use pre-cooked or smoked sausage and reduce the initial cooking time for the sausage step.
Serving Suggestions
Serve the skillet on its own for an easy family meal, or pair it with a crisp green salad or a side of crusty bread. Leftovers refrigerate well for a day or two and reheat easily in a skillet or microwave.
Tips
- Use a heavy-bottomed skillet with a tight-fitting lid to help the potatoes cook evenly.
- Shake the pan periodically during the covered potato step to avoid hot spots and ensure even browning.
- Adjust seasoning at the end, as sausages can vary in saltiness.