The Italian Pan!

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On the menu today, we have...

THE ITALIAN PAN!

This is SUCH a FANTASTICALLY easy meal to make - and it does not lack in delicious flavour either! It is literally all done in one pan - so VERY little mess and even less fuss!

To feed approx. 3-4 You will need:

3 large zucchinis
3 large carrots
Half a pack of diced sweet potato
One red bell pepper
Half a pack of broccoli florets
Three Italian style sausages (you choose)

First off, you will need to line a roasting pan with some foil.
Then grease it lightly with a non-stick spray.

Once you have done that, preheat the oven to 205 degrees Celsius (400 degrees Fahrenheit). Then you can get to chopping the up the veg. Slice the carrots into nice fat coins, halve the marrows length ways and then slice them into fat half coins and roughly chop the sweet bell pepper.

Both my sweet potato and broccolli florets came pre-chopped - because I am lazy haha - but yes, you would either need to throw those in, or chop them and then throw them in :)

Next is the Chorizo - or whatever Italian sausage you chose. I actually decided to mix things up a little and I added three different sausages - two different types of chorizo and then bratwurst.

Once everything is in the pan, you can add the seasoning. Don't be rigid with this... have a little fun. I added oregano, sweet basil, parsley, garlic and then salt and pepper of course. Then finally a nice healthy drizzling of olive oil.

Pop that into the oven for 15 minutes, then remove and toss. Return to the oven for another 15 to 20 minutes until the veg are tender but firm and nice and golden... much like this...

There are many creative ways you can serve this. You can simply grate some parmesan cheese over the top, or you could serve it with some cauli crumble...

For the kiddos, it would be nice served with some brown onion gravy as that is always a win and is precisely how I will be serving it for Jude tonight - with a little rice. If you are serving for people that are not overly carb conscious then you can serve it on a bed of rice. I decided to serve it with a little grated smoked gouda and a little basil pesto on the side.