A colorful one-pan wonder featuring spicy Italian sausage with perfectly roasted seasonal vegetables - this hearty skillet meal delivers maximum flavor with minimal cleanup.
Recipe Details
Ingredients
- 500g spicy Italian sausage, casings removed
- 2 large bell peppers (red and yellow), cut into strips
- 2 medium zucchini, sliced into half-moons
- 1 medium red onion, sliced
- 300g cherry tomatoes, halved
- 3 tbsp extra virgin olive oil
- 4 cloves garlic, minced
- 2 tsp dried Italian seasoning
- 2 tbsp balsamic vinegar
- to taste salt
- to taste freshly ground black pepper
- 60ml fresh basil, chopped
- 60g Parmesan cheese, grated
Instructions
-
Preheat oven to 200°C (400°F). Heat a large oven-safe skillet over medium-high heat. Add 500g spicy Italian sausage and cook, breaking it up with a spoon, for 5-6 minutes until browned and cooked through.
-
Remove sausage from skillet and set aside, leaving any rendered fat in the pan. Add 3 tbsp extra virgin olive oil to the skillet if needed.
-
Add 1 medium red onion and 2 large bell peppers (red and yellow) to the skillet. Cook for 3-4 minutes until they begin to soften. Add 4 cloves garlic and cook for another minute until fragrant.
-
Add 2 medium zucchini, 300g cherry tomatoes, and 2 tsp dried Italian seasoning to the skillet. Season with to taste salt and to taste freshly ground black pepper. Toss everything together to combine.
-
Return the cooked sausage to the skillet and drizzle with 2 tbsp balsamic vinegar. Toss to distribute evenly.
-
Transfer the skillet to the preheated oven and roast for 12-15 minutes until vegetables are tender and slightly caramelized.
-
Remove from oven and immediately sprinkle with 60ml fresh basil and 60g Parmesan cheese. Let rest for 2-3 minutes before serving.
Tips
Sausage Selection: Use high-quality Italian sausage with fennel and red pepper flakes for the best flavor. Sweet or spicy varieties both work well.
Vegetable Variations: Substitute with seasonal vegetables like eggplant, mushrooms, or Brussels sprouts. Cut all vegetables to similar sizes for even cooking.
Skillet Size: Use a 12-inch oven-safe skillet to ensure vegetables have enough space to roast rather than steam.
Serving Ideas: Serve over pasta, polenta, or with crusty bread. Also excellent over rice or quinoa for a complete meal.
Make-Ahead: Prep all vegetables earlier in the day. The dish can be assembled and refrigerated, then roasted when ready to serve.
Storage: Leftovers keep well for 3 days refrigerated and reheat beautifully in the oven or microwave.