One-Pan Summer Sausage and Veggie Skillet with Zucchini, Peppers & 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

Heat olive oil in a large skillet over medium-high heat. Add sliced sausage and cook for about 4–5 minutes, stirring occasionally, until browned. Transfer sausage to a plate and set aside.

In the same skillet, add the bell peppers, zucchini, corn, red onion, and cherry tomatoes. Cook for 6–8 minutes, stirring now and then, until the vegetables soften and start to caramelize.

Stir in the garlic, smoked paprika, and oregano. Let everything cook together for another minute to bring out the flavors.
Return the sausage to the pan and toss everything together. Squeeze in fresh lemon juice, then season with salt and black pepper to your taste.

Remove from heat. Top with crumbled goat cheese or feta, drizzle with balsamic glaze, and garnish with chopped parsley or basil.

Serve warm for a colorful and easy summer dinner.