Roast vegetables with chorizo

Name: Roast vegetables with chorizo
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Side Servings
Ingredients: small potatoes, halved 500 g,large sweet peppers, quartered and seeded 2,baby brinjals, halved 350 g,garlic, unpeeled 8 cloves,Italian parsley, roughly chopped, plus extra for sprinkling 10 - 15 g,olive oil 1⁄3 cup,sea salt, to taste ,Woolworths chorizo coins 100 g,Woolworths brava sauce, for serving

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

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