1. Cut sausages into 1/2-inch thick slices. Heat a large skillet over high heat. Add oil to pan. Brown sausage slices on both sides for 1 to 2 minutes. Transfer to paper towel-lined plate; set aside.
2. Add broccoli, squash and bell pepper to skillet. Sauté over medium heat until soft and vegetables begin to brown (about 5 minutes). Add Italian seasoning, salt and pepper. Stir to combine. Add sausage back to pan. Pour in the broth. Sauté over low heat for about 1 minute, allowing liquid to reduce. Add rice to pan. Stir to combine. Sauté for 2 minutes to allow juices to absorb into rice. 
3. Time-Saving Tips: Precook sausages in the oven at 350° F for 20 minutes, or simmer in broth for 15 minutes. Buy precut vegetables in the produce department. Rice can be cooked and cooled up to 3 days in advance. To reheat rice, stir in 2 tablespoons of water, and microwave for 1 minute. 

Calories: 507, Fat: 31 g (10 g Saturated Fat), Cholesterol: 49 mg, Sodium: 1266 mg, Carbohydrates: 36 g, Fiber: 2 g, Protein: 21 g.