Quick & easy one-pan tray bake dinner of sausages with bacon & spiced vegetables.
Take a large low-sided baking tray/sheet pan & set aside (see note).
In a medium bowl combine olive oil & Ras El Hanout spice blend, mxing to incorporate fully.
Add chopped potato to bowl, turning to coat completely in oil mixture.
Pour potato mixture on to sheet pan, shaking the pan to create a roughly even spaced layer.
Use any leftover spiced oil to brush the cut side of the zucchini halves & set aside.
Place potatoes in oven & bake for 15 mins.
Meanwhile, place two chipolata sausages side by side & wrap one piece of bacon around both sausages, tucking in the ends to secure lightly (use could also use toothpicks).
Remove sheet pan from the oven, and add the sliced red onion to the potatoes, mixing & breaking up the onion slices as you go.
Carefully push the potato & onion mixture into a pile on the sheet pan, and arrange the sausage & bacon bundles, carrots, zucchini halves & cherry tomatoes in a single layer around the potato mixture, turning the carrots lightly to coat in any excess spiced oil left on the sheet pan.
Return to oven & bake for a further 20 - 25 mins or until veg is cooked.
Divide between plates & serve immediately.
You could use any thin-skinned potato for this dish.
I have used zucchini in this recipe, but I have also made this dish using lebanese eggplant without any change to the cooking time.
The sheet pan (or baking tray as we call them here in Australia) I used was 25 cm x 38 cm / 10" x 15" (base measurement) - everything fit quite well raw, and as you can see from the photos they do shrink up a bit as they cook.
I didn't secure my sausages & bacon with toothpicks, I just tucked a little bit of the end of the bacon strip under itself and they stayed put just fine. Just don't forget to remove any toothpicks before serving if you are going that way!
*Please note that the amount of calories per serve is provided as a guide only, as ingredients and cooking methods can vary greatly*