Roast chorizo and mediterranean vegetables

Pretend you’re on the med, having just swum in the clear blue, warm sea then having flopped down at your beach restaurant to this nutritious gem of a salad. *sigh* (It’s autumn in England as I write this!)
  • Serves
  • Prep
    10 mins
  • Cook
    15 mins
  • Difficulty
  • 100g of chorizo sausage, sliced – use quality chorizo with no additives
  • 1 red pepper and 1 yellow pepper, chopped
  • 1 aubergine, diced
  • 1 courgette, diced
  • 1 clove of garlic, finely chopped
  • 1 red onion, finely sliced
  • 1 tsp of balsamic vinegar
  • splash of lemon juice
  • 2 tbsp of olive oil
  • handful of fresh basil, roughly chopped
  • a little fresh thyme
  • 15g of toasted pine nuts
  • rocket to garnish
  • sea salt and black pepper to taste
Pre-heat the oven to 180 degrees.

Place all the vegetables and the chorizo on a tray with the garlic.

Add the sea salt and black pepper and fresh thyme. Drizzle with the olive oil and shuffle things around on the tray to get them coated.

Roast in the oven for approximately 15 mins.

Transfer to a bowl and leave to cool.

Add the balsamic vinegar, lemon juice, sliced basil, pine nuts, rocket and serve.
Nutrition info
Nutrition info
Make every day this delicious, get a weekly eatnaturally plan!
This recipe was created by Andreas Wingert for The Circle Kitchen. Sharing good practise to nourish the nation!
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