Red, yellow and orange peppers, zucchini, broccoli, asparagus, mushrooms and sausage.

That’s a great mix of ingredients—perfect for a one-pan sausage & veggie skillet that’s fast, colorful, and packed with flavor. Here’s an easy way to bring it all together.

Sausage & Rainbow Veggie Skillet

Serves: 3–4
Time: ~25 minutes

Ingredients

• 1 lb sausage (smoked sausage, Italian sausage, or chicken sausage), sliced

• 1 red pepper, sliced

• 1 yellow pepper, sliced

• 1 orange pepper, sliced

• 1 medium zucchini, sliced

• 1 cup broccoli florets

• 1 bunch asparagus, cut into 2-inch pieces

• 1 cup mushrooms, sliced

• 2–3 tbsp olive oil

• 1 tsp garlic powder (or 2 cloves fresh garlic)

• 1 tsp Italian seasoning

• Salt & black pepper to taste

• Optional: red pepper flakes or grated Parmesan

Instructions

1. Brown the Sausage

   • Heat 1 tbsp olive oil in a large skillet over medium-high heat.

   • Add sausage and cook until browned. Remove and set aside.

2. Cook the Veggies

   • Add remaining oil to the skillet.

   • Start with broccoli and peppers—cook 4–5 minutes.

   • Add zucchini, mushrooms, and asparagus; cook another 4–6 minutes until tender-crisp.

3. Season & Combine

   • Add garlic, Italian seasoning, salt, and pepper.

   • Return sausage to the skillet and toss everything together.

   • Cook 2–3 more minutes to blend flavors.

4. Serve

   • Finish with Parmesan or red pepper flakes if desired.

Serving Ideas

• Serve over rice, quinoa, or pasta

• Spoon into tortillas for sausage veggie wraps

• Enjoy as-is for a low-carb meal

• Top with a fried or poached egg for breakfast

If you want, I can also give you:

• A sheet-pan roasted version

• A garlic-butter or balsamic glaze version

• A creamy pasta or keto version