SUMMER DINNER - Sausage and Veggies Skillet with Bell Peppers, Zucchini & Corn
Ingredients:
14 oz smoked chicken sausage, sliced into coins
1 tablespoon olive oil
1 red bell pepper, thinly sliced
1 yellow bell pepper, thinly sliced
1 zucchini, halved lengthwise and sliced
1 cup corn (fresh, canned, or frozen)
1/2 red onion, thinly sliced
1 cup cherry tomatoes, halved
2 cloves garlic, minced
1/2 teaspoon smoked paprika
1/2 teaspoon dried oregano
Salt, to taste
Black pepper, to taste
Juice of 1/2 lemon
1/4 cup crumbled goat cheese or feta
1 tablespoon balsamic glaze (for finishing)
Fresh parsley or basil, chopped (for garnish)
Directions:
Sear the sausage: Heat olive oil in a large skillet over medium-high heat. Add sausage coins and cook 4–5 minutes until browned on both sides. Remove from skillet and set aside.
Sauté the vegetables: In the same pan, add bell peppers, zucchini, corn, red onion, and cherry tomatoes. Sauté for 6–8 minutes, stirring occasionally, until the veggies are softened and beginning to caramelize.
Flavor it up: Add garlic, smoked paprika, and oregano. Stir for 1 minute until everything smells amazing.
Toss it all together: Return the sausage to the skillet. Toss with the veggies, add lemon juice, and season with salt and black pepper to taste.
Finish strong: Remove from heat and sprinkle with goat cheese or feta. Drizzle lightly with balsamic glaze and garnish with fresh herbs.
Serve immediately for a perfect, colorful summer meal!
Cooking Time: 25 minutes
Servings: 4
Calories: ~390 per serving