• Pre-heat the oven to 425 degrees.

Prepare Ingredients

• Wash all vegetables - and chop. Peel potatoes if you like. Dice Potatoes 3/4" and peppers / onions into large, but bite sized pieces.
• Remove the casing from the italian sausage, if it is easy to do. Slice, chop or otherwise segment the italian sausage into bite sized pieces.
• Place all ingredients in a very large bowl and add a couple of spins of EVOO (2 -3 Tbl), Salt and Pepper (1/2 - 3/4 tsp Salt and 1/4 - 1/2 tsp Pepper).
  
• Add your italian seasoning spice - or individual oregano, parsley, and basil. (2 - 4 tsp IN TOTAL) do the lesser amount and look at it and smell it - and then add more if it's not looking like enough / smelling like enough.
• Mix all ingredients well, using a large spoon - or your hands.... If the mixture doesn't look like it has enough EVOO, add a bit more. You don't need the mixture to look glossy and you don't want to have EVOO pool in the bottom of the bowl. Everything should be slightly coated.
• Put a piece of parchment on your sheet pan to help keep the pan from burning up.... Dump contents of the bowl onto the sheet pan and spread it out for even baking.
  

Bake & Serve

• Put the sheet pan into the oven at 425 - and cook 15 minutes. Take the pan out of the oven and stir up the ingredients. Take a bite of one of the potatoes and one of the peppers. Do they seem half done ? If yes, put the sheet pan back into the oven for another 15 minutes. If less than half done - maybe cook an additional 20 minutes. If more than half done - maybe you only need another 10 minutes... Bake time depends on how big you chopped everything and how hot your oven runs.
• Serve by plating the dinner or place into a large serving bowl and allow everyone to serve themselves.