One-Pan Sausage and Roasted Veggies

Ingredients

• 1.25 lb Italian sausage (fresh, bulk or links)
• 2 medium bell peppers (any color), cut into 1-inch pieces
• 1 medium zucchini, sliced into 1/2-inch rounds
• 1 medium red onion, cut into 1-inch pieces
• 3 cloves garlic, minced
• 3 tbsp olive oil
• 1 pinch salt and black pepper to taste

Instructions

1. 1

   Cut bell peppers into 1-inch pieces. Slice zucchini into 1/2-inch rounds. Chop red onion into 1-inch pieces.

2. 2

   If using sausage links, cut into 1-inch-thick rounds. If using bulk, break into bite-sized chunks.

3. 3

   Heat olive oil in a 12-inch skillet over medium-high heat until shimmering, about 90 seconds.

4. 4

   Add sausage pieces. Cook 4–5 minutes, breaking up with a spoon, until browned on edges.

5. 5

   Add bell peppers, zucchini, and onion. Stir to coat with oil. Spread in a single layer.

6. 6

   Cook 10–12 minutes without stirring until vegetables begin to brown and sausage is cooked through.

7. 7

   Add minced garlic. Stir constantly for 30 seconds until fragrant.

8. 8

   Season with salt and pepper to taste. Serve hot directly from the skillet.

Tools you’ll need

• 12-inch skillet (cast iron or stainless steel)
• cutting board
• sharp knife
• wooden spoon

More recipes like this

• 

  Egyptian Lentil Soup

  35 min

• 

  Black Pudding and Eggs

  15 min

• 

  Scottish Oat Porridge with Berry Compote

  20 min

• 

  Seared Bistec Tacos

  15 min