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Rosemary roast vegetables with haloumi & chorizo
Rosemary roast vegetables with haloumi & chorizo
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Prep Time:
10 minutes
Cook Time:
30 minutes
Total Time:
40 minutes
Start the week off right with a wallet-friendly veggie side dish.
Ingredients:
  • 1 small (about 300g) eggplant, coarsely chopped
  • 1 large red capsicum, halved, deseeded, coarsely chopped
  • 1 medium zucchini, coarsely chopped
  • 1 medium red onion, coarsely chopped
  • 36.40 gm extra virgin olive oil
  • 2 sprigs fresh rosemary, leaves picked
  • Olive oil spray
  • 1 chorizo sausage, thinly sliced
  • 125.00 ml chopped fresh continental parsley
  • 2 tsp balsamic vinegar
  • 250g haloumi, cut into 5mm-thick slices
  • Crusty bread, to serve
Instructions:
  • Preheat your oven to 220°C. In a baking dish, combine eggplant, capsicum, zucchini, and onion. Drizzle with oil, sprinkle rosemary, season with salt and pepper, and toss to coat. Roast for 20 minutes, tossing halfway through, until tender.
  • Start by lightly spraying a non-stick frying pan with olive oil spray and heating it over medium-high heat. Cook the chorizo by tossing it in the pan for about 4 minutes, or until it turns golden. Then, combine the cooked chorizo with the parsley and vinegar in the vegetables, stirring everything together.
  • Using a paper towel, wipe the pan clean. Spray the pan with olive oil spray and heat over medium-high heat. Cook the haloumi for 1 minute on each side or until light golden. Divide the chorizo mixture among serving plates, top with the haloumi, and serve with bread.

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