One-Pan Summer Vegetables with Sausage and Potatoes

Bursting with fresh garden veggies and hearty flavor, this one-pan skillet is a wholesome and satisfying weeknight dinner that’s as colorful as it is delicious. Tender baby potatoes, juicy Italian chicken sausage, and a medley of bell peppers, zucchini, and herbs come together in a single pan for a rustic, fuss-free meal the whole family will love.

🕒 Total Time: 1 hour

Prep Time: 10 minutes
Cook Time: 50 minutes
Servings: 4
Serving Size: About 1¾ cups

Ingredients

• 2 teaspoons olive oil
• 1 pound baby red potatoes, halved or quartered
• ½ teaspoon garlic powder
• 1 teaspoon kosher salt
• Freshly cracked black pepper, to taste
• 14 oz Italian-style chicken sausage, sliced into 1-inch rounds
• 1 large yellow onion, chopped
• 4–5 cloves garlic, smashed
• ½ orange bell pepper, cut into 1-inch squares
• ½ yellow bell pepper, cut into 1-inch squares
• 1 red bell pepper, cut into 1-inch squares
• 2 tablespoons fresh rosemary (or thyme)
• 2 cups zucchini, quartered and sliced into ½-inch thick pieces

Instructions

1. Start with the potatoes:
   In a large deep non-stick skillet with a tight-fitting lid, heat the olive oil over high heat. Add the halved baby potatoes, then season with garlic powder, salt, and black pepper.
2. Steam-sauté the potatoes:
   Once the oil is hot and the potatoes begin to sizzle, reduce the heat to low. Cover the skillet tightly with the lid and let the potatoes cook undisturbed for 20–25 minutes, shaking the pan occasionally to prevent sticking. Do not open the lid during this time.
3. Let them rest:
   After cooking, remove the skillet from heat and leave the lid on for an additional 5 minutes to allow the steam to finish cooking the potatoes. Then, transfer them to a plate and set aside.
4. Cook the sausage:
   In the same skillet, add the sliced chicken sausage and sauté over medium-low heat for about 10 minutes, stirring occasionally, until lightly browned but not fully cooked through.
5. Sauté the vegetables:
   Season the chopped onion, bell peppers, and garlic with a little salt and pepper. Add them to the skillet along with the rosemary. Cook for 7–8 minutes, stirring occasionally, until the vegetables are just tender and slightly browned.
6. Add the zucchini:
   Toss in the zucchini and cook for an additional 5 minutes, stirring frequently, until the zucchini is cooked through but still holds its shape.
7. Bring it all together:
   Return the cooked potatoes to the skillet and gently mix everything together. Taste and adjust seasoning with more salt and pepper if needed. Cover and cook for another 5 minutes on low heat to meld the flavors.

Helpful Tips

• Make it vegetarian: Swap the sausage with your favorite plant-based sausage or add chickpeas for a protein-rich alternative.
• Change up the herbs: Rosemary gives a rustic flavor, but thyme, oregano, or basil also work beautifully.
• Add a little spice: For a kick, toss in a pinch of red pepper flakes or a diced jalapeño.

Storage

Leftovers keep well in the fridge for up to 4 days. Reheat gently in a skillet over medium-low heat or in the microwave.

Nutrition (Per Serving)

• Calories: 307 kcal
• Carbohydrates: 33.5 g
• Protein: 21 g
• Fat: 10.5 g
• Fiber: 4.5 g
• Sugar: 9.5 g
• Sodium: 844 mg
• Cholesterol: 77 mg
• Saturated Fat: 2.5 g

This is the perfect summer dinner — simple, seasonal, and full of color and flavor. Whether you grow your own vegetables or pick them up at the market, this skillet recipe is a fresh and easy way to enjoy them.