Prep time: 15-20 min, Cook time: 15-20 min

Ingredients:

1 small pkg mushrooms

2-3 small/medium onions or 1 large

1 each green and red pepper

1 bunch asparagus

2 large cloves of garlic

1 bunch spinach or 1/2 container baby spinachHot italian sauage – pre-cook on the bbq and then slice into bite size pieces

Add any other chopped or sliced up veggies that you really like!

1 tin tomatoes – chunked, diced or crushed (your preference) or 3-4 roma tomatoes chopped up (when in season)

Instructions:

Wash then slice or chop all vegetables to whatever size you like (I like big chunky veggies)

Heat large pan and add a drizzle of oilive oil.

Saute onions, mushrooms and crushed garlic on med/low heat for 2 minutes

Add peppers and any spices you like (oregano, basil, rosemary are the ones I like to add) and continue to saute (about 2-3 more min)

Pre-heat a large pot (I use a dutch oven) and add 1 tin of stewed chunky tomatoes or crushed or diced tomatoes is fine too (again, chunky veggies for me!)

Mix saute veggies into dutch oven and stir, add chopped spinach and mix well

Add 1 or 2 Woolwich Goat Dairy RRP topped goat cheese (depending on size of dish) and close the lid and cook on med/low heat for 3-5 min.

Open lid, stir cheese in, stir in cooked sausage, cover and continue to cook for 3-5 min on low heat.

Cook any pasta with this – tonight we choose penne!

Serve over pasta and add parmesan shreds or petals to taste.

Enjoy!

Note: I have made this dish with cooked sliced chicken breast or my favourite – shrimp (you can add peeled shrimp raw as it cooks so fast) once its pink, its done! I make this dish or something similar often – whenever I need to use up some veggies:)