Turkey Sausage and Vegetable Skillet

Make Ahead and Storage

Keeps in the fridge for up to 3 days. Reheat in a covered pan.

Making Turkey Sausage and Vegetable Skillet

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1. Heat half the oil in a large, deep frying pan over medium-high heat. Add the sausage and cook for 5 minutes, turning, until browned. Lift out onto a plate.

   Mark done Start 5 min timer

2. Add the remaining oil, onion and peppers and cook for 5 minutes, until starting to soften. Add the zucchini and cook for 4 minutes.

   Mark done Start 5 min timer

3. Add the garlic, oregano and paprika and cook for 30 seconds. Add the tomatoes and return the sausage to the pan. Cook for 3 minutes, until the tomatoes begin to collapse.

   Mark done Start 30 sec timer

4. Season with the pepper, scatter with the basil and serve from the pan.

   Mark done

Worth Knowing

• Slice the sausage on the diagonal so each piece has more browned surface.
• If the pan looks dry, add a splash of water rather than more oil.
• Cut all the vegetables to a similar size so they finish together.

Serving Ideas

Cauliflower rice · A green salad · A small portion of brown rice

Ingredient Swaps

• An eighth of a teaspoon of garlic powder per clove is the usual stand-in when you are out of fresh garlic — it will not caramelise the same way, but it carries the flavour.
• Fresh herbs work in place of the dried oregano at roughly three times the quantity — a teaspoon of dried is about a tablespoon of fresh, chopped.

Turkey Sausage and Vegetable Skillet FAQ

Turkey Sausage and Vegetable Skillet Nutrition

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.