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Rosemary roast vegetables with haloumi & chorizo

  • 0:10 Prep
  • 0:30 Cook
  • 4 Servings


  • 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
  • 2 tablespoons extra virgin olive oil
  • 2 sprigs fresh rosemary, leaves picked
  • Olive oil spray
  • 1 chorizo sausage, thinly sliced
  • 1/2 cup chopped fresh continental parsley
  • 2 teaspoons balsamic vinegar
  • 250g haloumi, cut into 5mm-thick slices
  • Crusty bread, to serve


  • 1
    Preheat oven to 220°C. Place eggplant, capsicum, zucchini and onion in a baking dish. Drizzle over oil. Sprinkle with rosemary. Season with salt and pepper. Toss to combine. Roast, tossing twice, for 20 minutes or until soft.
  • 2
    Spray a non-stick frying pan with olive oil spray. Heat over medium-high heat. Cook chorizo, tossing, for 4 minutes or until golden. Add chorizo, parsley and vinegar to the vegetables. Stir to combine.
  • 3
    Wipe the pan clean. Spray the pan with olive oil spray. Heat over medium-high heat. Cook the haloumi for 1 minute each side or until light golden. Divide the chorizo mixture among serving plates. Top with haloumi. Serve with bread.

Source: taste.com.au


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