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Roast vegetables with chorizo

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Roast vegetables with chorizo

30 minutes

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Roast vegetables with chorizo

By Phillippa Cheifitz

Serves 4

Difficulty Easy

Prep Time 15 minutes

Cooking Time 30 minutes

Ingredients

500 g small potatoes, halved
2 large sweet peppers, quartered and seeded
350 g baby brinjals, halved
8 cloves garlic, unpeeled
10 - 15 g Italian parsley, roughly chopped, plus extra for sprinkling
1⁄3 cup olive oil
sea salt, to taste
100 g Woolworths chorizo coins
Woolworths brava sauce, for serving

Method

1. Preheat the oven to 200°C. Line a large baking tray with baking paper. Toss the vegetables, garlic and parsley with the olive oil and salt. Spread out on the baking tray and roast for 25 minutes, or until cooked through. Add the chorizo and bake for a further 5 minutes. Check the seasoning.

2. Turn onto a platter and sprinkle with more parsley. Serve with the brava sauce.

Find more tray bake recipes here.

Photographs: Toby Murphy
Production: Brita du Plessis
Food Assistant: Kate Ferreira