Summer Vegetables with Sausage and Potatoes Skillet (One Pot)
This easy one-pot skillet dinner is made with chicken sausage, bell peppers, zucchini, baby red potatoes and fresh herbs.
Summer Vegetables with Sausage and Potatoes
I love a meal that only dirties one pot because although I may love to cook, I really don’t love to clean! You can see all my one-pot recipes here, in fact I even have a one pot cookbook (affil link) dedicated to one pot cooking!
This dish is so simple to make but full of fresh flavor! I love using multi-color peppers so it’s also colorful since we eat with our eyes.
You can use Italian chicken sausage or turkey sausage depending on what is available to you in your area. I’ve tasted several brands and really came to love Al Fresco’s sweet chicken sausage or Premio’s chicken sausage. My local health food store and Italian deli also carry their own homemade sausage which is wonderful.
Variations
- If rosemary isn’t your thing, use fresh thyme instead.
- I used multi-color peppers because I love the color, but you can stick with one color to make it easier.
- Make it vegetarian with Vegetarian sausage.
Summer Vegetables with Sausage and Potatoes Skillet
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
- 1 large onion, chopped
- 4-5 cloves garlic, smashed with the side of the knife
- 1/2 orange bell pepper, diced 1-inch squares
- 1/2 yellow bell pepper, diced 1-inch squares
- 1 red bell pepper, diced 1-inch squares
- 2 tbsp fresh rosemary, or other fresh herb such as thyme
- 2 cups zucchini, 1/2 inch thick and quartered
Instructions
- Place oil and potatoes in a large, deep non-stick skillet with a tight fitting lid on high heat; season with garlic powder, salt and pepper.
- When the skillet gets hot and starts to sizzle, reduce heat to low and cook with a tight lid on for about 20-25 minutes, shaking the pan occasionally to prevent the potatoes from burning.
- Remove from heat and let them sit 5 minutes without removing the lid, then set the potatoes aside on a dish.
- Add the sausage to the skillet and saute on medium-low and cook, stirring occasionally until browned but not quite cooked through, about 10 minutes.
- Season chopped vegetables with salt and pepper. Add onions, peppers, garlic and rosemary to the skillet and mix.
- Continue cooking, stirring occasionally, until onions and peppers become slightly browned.
- Add zucchini and cook an additional 5 minutes, mixing as it cooks until cooked through.
- Return the potatoes back to the skillet and mix well. Adjust salt and pepper as needed; cover and cook 5 more minutes.
Vegetarian Meals
Under 30 Minutes
Freezer Meals
Paleo
Slow Cooker Recipes
Low Carb
Pressure Cooker Recipes
Keto Recipes
Air Fryer Recipes
Meal Prep Recipes
Oh, man. This is good! If I have any leftovers, I’m making an egg scramble for breakfast with them.
perfect
I struggle to cook meals that require my attention for more than 10 minutes at a time. Do you have a suggestion for sheetpan version where all could be cooked at the same time? Or maybe throw taters in the oven while everything else is chopped and then add those to the pan for XX time?
Delicious!! My family raved about this! I used smoked Turkey sausage, added yellow squash and a can of petite diced tomatoes (drained) and a 1/4 block of low fat cream cheese. (My family likes a creamy sauce.) But the game changer was quartering the potatoes and cooking them in my air fryer while I did all the rest. I sprayed them with pam and seasoned them before. Great recipe! Will be on rotation at our house 🙂Â
My meat-and-potatoes husband thinks this one is a winner! I made this with spinach and feta chicken sausage and Yukon gold potatoes cut into small pieces. Served it with steamed broccoli on the side and some beer mustard. Excellent!
I made this today. I used fresh mild Italian chicken sausage, mini red potatoes and followed the directions exactly.
My potatoes did not cook and I ended up cooking for another 10 minutes on med-medhigh heat. My sausage never browned and neither did my veggies.
Even with having to add cooking time and not browning, it still was very good. Might use 1.5 t of oil and higher heat next time.
We used polish sausage instead of chicken or turkey as it’s what we had left in the fridge. Added jalapeno and various veggies from the garden and this was a real hit!
Hi 😃 can I use Brats instead of chicken sausage?
If you wish.
We loved this. We went one step further and put eggs over easy on it. AMAZING!
I made this last night. My picky-as-a-four-year-old husband loved it. It will go in the thin file of meals we both really enjoy. I used a larger potato (cheaper than the small potatoes) and dried thyme as my spice. Winner-winner for this recipe!! Thank you.Â
Another winner! Thank you! I only had Russet potatoes – cut them into 3/4-inch pieces. Toward the end of their cooking time, I increased the heat to brown them. I did not have fresh herbs, but I love thyme, so I added 1 tsp dried thyme leaves at the same time as I sauteed the vegetables. Recipe serves 4 (unless you have a husband who loves meat and potatoes – in which case it serves 3).
Any suggestions as to a good substitute for the zucchini?Â
Wow! I hate to chop. This recipe was worth the chopping! Thank you Gina for a new favorite!
Glad you enjoyed it!