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Weeknight Hero

Print Recipe
Total Time 25 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 12 oz (340 g) smoked sausage or kielbasa , sliced into 1/2-inch coins chicken, turkey, pork, or plant-based all work
  • 2 tablespoons olive oil divided
  • 1 large yellow onion , sliced
  • 1 red bell pepper , sliced into strips
  • 1 yellow or orange bell pepper , sliced
  • 2 cups broccoli florets small bites cook faster
  • 1 medium zucchini , halved lengthwise and sliced into half-moons
  • 2 cloves garlic , minced
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon dried oregano
  • 1/4–1/2 teaspoon crushed red pepper flakes optional for heat
  • 1/2 teaspoon kosher salt adjust to taste
  • 1/4 teaspoon black pepper
  • 1 tablespoon soy sauce or coconut aminos for savory depth
  • 1 teaspoon Dijon mustard tiny punch of tang
  • 1 teaspoon lemon juice or apple cider vinegar
  • Fresh parsley or green onions , chopped, for garnish
  • Optional add-ins cherry tomatoes, mushrooms, snap peas, or a can of drained chickpeas

Method
 

  1. Preheat the pan. Heat a large skillet over medium-high. Add 1 tablespoon of olive oil. You want it shimmering—this is how you get that golden, “I actually seared this” flavor.
  2. Brown the sausage. Add sliced sausage in a single layer. Cook 3–4 minutes per side until nicely browned. Remove to a plate. Don't wipe the pan—those browned bits are flavor gold.
  3. Sauté the firm veggies. Add the remaining 1 tablespoon oil. Toss in onion, broccoli, and bell peppers. Cook 5–6 minutes, stirring occasionally, until the edges char slightly and the broccoli softens.
  4. Add tender veggies and aromatics. Stir in zucchini and garlic. Cook 2–3 minutes until zucchini is just tender and garlic smells incredible (scientific term).
  5. Season like you mean it. Sprinkle in smoked paprika, oregano, red pepper flakes, salt, and black pepper. Stir to coat. Return sausage and any juices to the pan.
  6. Make it glossy. Whisk soy sauce, Dijon mustard, and lemon juice together. Pour over the skillet and toss. Cook 1–2 minutes until everything is shiny and lightly sauced.
  7. Finish and serve. Taste and adjust salt or acidity. Garnish with chopped parsley or green onions. Serve as is, or over rice, quinoa, cauliflower rice, or stuffed into warm tortillas.