Ingredients
Scale
- 4 halal sausage links (chicken or turkey sausage recommended)
- 2 tablespoons olive oil
- 1 red bell pepper, diced
- 1 yellow bell pepper, diced
- 1 zucchini, sliced
- 1 medium onion, sliced
- 2 cloves garlic, minced
- 1 cup cherry tomatoes, halved
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon paprika
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
- Optional: 1 cup spinach or kale (for extra greens)
Ingredient Highlights
- Halal Sausages: Choose halal sausages that are free from pork and alcohol, ensuring the dish aligns with dietary restrictions. Turkey or chicken sausages are great lean options.
- Bell Peppers: The vibrant red and yellow bell peppers add a natural sweetness and a boost of vitamins A and C.
- Zucchini: Zucchini offers a mild flavor and a great way to sneak in more vegetables.
- Cherry Tomatoes: These add a burst of juicy flavor and a touch of acidity that perfectly balances the richness of the sausage.
- Garlic and Onions: These aromatics bring a deep, savory flavor base to the dish, enhancing the overall taste profile.
Instructions
Prepare the Ingredients:
- Slice the Sausages: Slice the sausages into bite-sized pieces. This will help them cook evenly and allow the flavors to meld with the vegetables.
- Chop the Vegetables: Dice the bell peppers, slice the zucchini, and slice the onion. Halve the cherry tomatoes and mince the garlic.
Cook the Sausages:
- Heat the Skillet: Heat a large skillet over medium heat and add 1 tablespoon of olive oil.
- Brown the Sausages: Add the sausage slices to the skillet and cook them until they are browned and cooked through, about 5-7 minutes. Remove them from the skillet and set aside.
Cook the Veggies:
- Sauté the Veggies: In the same skillet, add another tablespoon of olive oil. Add the sliced onion, bell peppers, and zucchini. Sauté for 5-7 minutes until they start to soften and turn slightly golden.
- Add Garlic and Tomatoes: Add the minced garlic and halved cherry tomatoes to the skillet. Cook for an additional 2 minutes, allowing the tomatoes to soften and release their juices.
Combine and Season:
- Reintroduce the Sausages: Add the cooked sausage back to the skillet with the vegetables.
- Season: Sprinkle in the dried oregano, basil, paprika, salt, and pepper. Stir everything together and cook for an additional 2-3 minutes until the flavors are well combined.
Garnish and Serve:
- Garnish: If desired, add a handful of fresh spinach or kale to the skillet and allow it to wilt slightly. Garnish with chopped fresh parsley for a burst of color and freshness.
- Serve: Serve the Sausage and Veggie Skillet immediately while it’s hot, either on its own or paired with rice, quinoa, or a simple side salad.
- Prep Time: 10 minutes
Nutrition
- Serving Size: 4
- Calories: 350
- Fat: 15g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 20g