Pre heat oven to 200 c / 390 f (fan forced)
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.