Roast vegetables with chorizo

• 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

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