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Spanish chorizo tray bake
Spanish chorizo tray bake
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Prep Time:
15 minutes
Cook Time:
60 minutes
Total Time:
75 minutes
One-pan sausage bake loaded with zucchini, potato, and capsicum, perfect for a veggie-packed meal.
Ingredients:
  • 700g sebago potatoes, cut into 4cm pieces
  • 2 tsp roughly chopped fresh rosemary leaves
  • 18.20 gm extra virgin olive oil
  • 450g packet raw chorizo sausages
  • 1 red capsicum, cut into thick slices
  • 2 small zucchini, sliced diagonally
  • 1 red onion, cut into wedges
  • 4 garlic cloves, unpeeled
  • 125.00 ml mixed olives
  • 50g baby rocket
  • Lemon wedges, to serve
Instructions:
  • Preheat your oven to a toasty 220°C (200°C fan-forced) and prepare a large baking tray by lining it with baking paper.
  • On your prepped tray, lay the potato down. Sprinkle with fragrant rosemary, drizzle with oil, and generously season with salt and pepper. Roast for 30 minutes until golden and crisp.
  • Remove sausage casing and gently form the mince into rustic balls. Combine the mince balls, capsicum, zucchini, onion, and garlic in a tray. Roast in the oven for 25 minutes, making sure to flip and stir in chorizo oil halfway through, until the balls are golden and fully cooked. Finish off by sprinkling with olives and roasting for an additional 5 minutes until everything is heated through.
  • Take the dish out of the oven and sprinkle rocket on top. Gently mix everything together. Serve right away with lemon wedges on the side.

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