After vacation, it takes a hot second get back in the groove of things. For me, that includes cooking. On Saturday, we ate out because we had no food and on Sunday, we had spaghetti because I didn't want to think too hard. Last night, I was ready to try something new. The Blue Apron meals have inspired me to try new veggies and eat a bit healthier. The scale after vacation definitely makes me want to eat better! So, I made One Pan Italian Sausage and Veggies. I liked how simple the recipe was once everything was prepped. I actually did all my own chopping, which is amazing if you've ever seen my knife skills! I started by gathering up all my ingredients and preheating the oven to 400 degrees. I got out a big baking sheet and lined it with foil. Next, I started cutting and chopping my veggies. I used a summer squash, carrots, red potatoes, broccoli, and red peppers. I also sliced some chicken Italian sausage. I put the veggies and sausage on the baking sheet. Next, I mixed a spice blend of basil, oregano, parsley, garlic powder, minced onion, red pepper flakes, thyme, salt and pepper. I blended that with some olive oil and drizzled it over the sausage and veggies. I popped them in the oven for 15 minutes.

After 15 minutes, I tossed the veggies and cooked them for another 15 minutes. When the veggies were done cooking, I pulled them out of the oven and grated some parmesan cheese over them. Dinner was ready to serve. We ate the sausage and veggies straight from the oven, but you could definitely add rice, quinoa, or pasta to stretch the meal a bit. We really liked this meal. It was tasty, healthy, and only used one pan! This recipe is more of a blue print, meaning you could easily switch up the veggies, meat, or spices used. This is definitely a meal that we will be repeating again this summer.

The New Austonian