Easy Skillet Sausage and Vegetables

Easy Skillet Sausage and Vegetables


"Easy weeknight dish that makes an attractive presentation. Can be easily reheated for potluck events. Serve over rigatoni, rice, or with garlic bread."
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30 m servings 259 cals
Serving size has been adjusted!
Original recipe yields 6 servings


  • Calories:
  • 259 kcal
  • 13%
  • Fat:
  • 20.7 g
  • 32%
  • Carbs:
  • 6.9g
  • 2%
  • Protein:
  • 12.1 g
  • 24%
  • Cholesterol:
  • 41 mg
  • 14%
  • Sodium:
  • 863 mg
  • 35%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. Cook and stir sausage in a skillet over medium heat until cooked through, 5 to 7 minutes, partially draining the drippings. Add bell peppers and zucchini to the sausage; cook and stir until tender, about 5 minutes. Stir tomatoes, oil, chicken bouillon, salt, and pepper to sausage mixture; cook and stir until heated through, about 3 minutes.


  • Cook's Note:
  • Wegman's(R) basting oil can substituted for the grapeseed oil (or any lightly flavored oil), or add your own garlic and seasonings to the grapeseed oil if desired.
  • Mild Italian sausage can be substituted for the hot.


Read all reviews 3
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My husband loved this easy to make sausage combination. I served the sausage combo over quinoa. Adding onions would make it perfect! There were no left overs. I would say it is a winner.

I thought this was alright. I found the vegetable prep a bit time consuming, using 6 peppers alone. I did add a little garlic salt, onion powder, and black pepper. For the sausage I used a fresh...

Easy. Next time I am not going to add the salt because the chicken bouillon made it salty enough

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