Description
A quick one-pan dinner featuring crispy sausage and caramelized vegetables, finished with a bright hit of lemon.
Ingredients
Scale
- 450 g Italian-style sausage (about 4 links)
- 450 g mixed bell peppers, sliced
- 150 g red onion, sliced
- 200 g zucchini, halved and sliced
- 150 g cherry tomatoes, halved
- 3 cloves garlic, minced
- 30 ml olive oil
- 1 tsp smoked paprika
- 1 tsp dried oregano
- 1 lemon, zested and juiced
- Salt and black pepper, to taste
- 15 g fresh parsley, chopped
Instructions
- Prepare the potatoes: Place 450 g baby potatoes in a pot and cover with cold water. Bring to a boil and simmer for 8 minutes until just tender. Drain and let cool slightly.
- Slice sausages and vegetables: Slice the sausage and vegetables into uniform sizes to ensure even cooking.
- Brown the sausage: Heat olive oil in the skillet over medium-high heat. Add sausage and sear for 4 minutes until golden, then remove from pan.
- Sear potatoes and aromatics: Add parboiled potatoes cut-side down and sear for 3–4 minutes. Add onion and peppers, sauté for 4–5 minutes.
- Add zucchini, tomatoes, and spices: Stir in zucchini, cherry tomatoes, garlic, paprika, and oregano. Cook for 2–3 minutes.
- Deglaze and finish: Return sausage to the pan, add stock, and scrape the browned bits. Cook for 1–2 minutes, then add lemon juice and zest.
- Rest and garnish: Remove from heat and let rest for 2 minutes. Sprinkle with parsley before serving.
Notes
For variations, try using chicken sausage for a leaner option or add more vegetables for extra flavor.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Skillet
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 520 kcal
- Sugar: 7g
- Sodium: 820mg
- Fat: 32g
- Saturated Fat: 10g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 5g
- Protein: 28g
- Cholesterol: 85mg