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Italian one-pan feast

Here’s a recipe to calm the nerves, if you believe the tales of ancient Greek wives. But more importantly, nothing could be less stressful than assembling this simple dish for a family supper or for when you have a few friends around. A few minutes preparing the ingredients, and then an hour in the oven while you go off and do something else.




Pre heat the oven to 220°C / 430°F (200°C / 390°F fan).

Put all of the ingredients (keeping the rosemary aside) along with a good bit of seasoning into a large bowl and toss liberally so everything is well coated.

Divide into two large shallow baking trays, scraping out any remaining oil, herbs etc.  Put two sprigs of rosemary on top of each.

Cook in the oven for 60 minutes.



A typical blend of Italian herbs, which you can buy ready assembled with brands such as Schwartz, consists of equal portions of some or all of oregano, basil, rosemary, thyme, marjoram, and sage, all dried. If making up your own mix it’s a good idea to crush the rosemary that you use in the blend before mixing in.


Although oregano is most popularly associated with Italian cooking, it most likely originated in Greece. In Greek, oregano means “joy of the mountain”. Ancient Greeks believed that cows grazing on oregano produced tastier meat. According to Aristotle, if a tortoise swallowed a snake it would immediately eat oregano to prevent death. Oregano is also believed to cure sea sickness and believed to calm the nerves.