One Pot Summer Veggie Skillet


One Pot Summer Veggie Skillet

One Pot Summer Veggie Skillet
One Pot Summer Veggie Skillet

Ready for your new favorite one pot meal? This One Pot Summer Veggie Skillet is an amazingly delicious skillet recipe that you are sure to get hooked on. You can choose to incorporate the Italian sausage in this recipe, or make it a vegetarian recipe by leaving it out. This one pot meal is definitely a great way for you to get your veggie fix in for the day. Plus, this veggie skillet is a much better way to get your daily dose of veggies in without having another salad. 

Cooking MethodOne-Pot



Total TimeUnder One Hour


  • 2 tablespoons oil
  • 2 tablespoons butter
  • 1 pound baby red potatoes, cut in half or quartered
  • 1/2 teaspoon garlic powder
  • 1 teaspoon kosher salt
  • 1 teaspoon fresh cracked pepper
  • 14 ounces italian sausage, sliced 1-inch thick
  • 1 large red onion, chopped
  • 4 cloves garlic, smashed with the side of the knife
  • 4 slices bacon, cut into 1-inch pieces
  • 1/2 orange bell pepper, diced 1-inch squares
  • 1/2 green bell pepper, diced 1-inch squares
  • 1 red bell pepper, diced 1-inch squares
  • 2 cups zucchini, 1/2-inch thick and quartered

One Pot Summer Veggie Skillet

Summer Veggie Skillet Recipe

  1. Place oil, butter and potatoes in a large, deep non-stick skillet with a tight fitting lid on high heat; season with garlic powder, salt and pepper.

  2. When the skillet gets hot and starts to sizzle, reduce heat to low and cook with a tight lid on for about 20-25 minutes, shaking the pan occasionally to prevent the potatoes from burning.

  3. Remove from heat and let them sit 5 minutes without removing the lid, then set the potatoes aside on a dish.

  4. Add the butter and sausage to the skillet and saute on medium-low and cook, stirring occasionally until browned but not quite cooked through, about 10 minutes.

  5. Season chopped vegetables with salt and pepper. Add onions, garlic, bacon, and peppers to the skillet and mix.

  6. Continue cooking, stirring occasionally, until onions, peppers, and bacon until they become slightly browned.

  7. Add zucchini and cook an additional 5 minutes, mixing as it cooks until cooked through.

  8. Return the potatoes back to the skillet and mix well. Adjust salt and pepper as needed; cover and cook 5 more minutes.

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I love the versatility of this One Pot Summer Veggie Skillet recipe. The seasonings are basic salt, pepper,garlic powder and fresh garlic, and the veggies can be whatever you choose. The technique of cutting the veggies in larger pieces and cooking and putting them together in stages helps to guarantee that they don't over cook or become too mushy. This recipe is a refreshingly healthy and hardy meal.

Chunky veggies are my favorite and the sausage is a nice touch but I'm not sure how I feel about the bacon. Spaghetti squash and tomatoes come to mind when I think of eating this incorporating the spaghetti squash into the veggies and then stuff them back into the shell, or whatever the outside of the squash is called. LOL Then, it can be baked with some of your fav cheese until it's all golden and oozy. Yum!

Such a tasty and filling meal and also a good way to get the family to eat vegetables. Fortunately our children love veggies so do not need encouragement. We left out the sausage (because we had none) and bacon but added some cauliflower and broccoli that were in the refrigerator as well as a chopped fresh chili and it was a really very enjoyable meal.

OOH! I love that you added cauliflower and broccoli! I love both, so that's a huge plus - and the flavor of the fresh chilis sounds dynamite. I'll definitely keep this in mind when I try this recipe!

This is a great one pot dish that is hearty, full of fresh flavors, and low in calories as well! It is great for anyone watching their carbs or blood sugar. If you put a couple of fried eggs on the top, it would even make a very impressive breakfast dish. You could sub some turkey breakfast sausage for the Italian, or even some cubed ham!


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