Wednesday, September 23, 2009

Rosemary Roast Vegetables with Haloumi & Chorizo

300g eggplant, coarsely chopped
1 large red bell pepper, coarsely chopped
1 medium zucchini, coarsely chopped
1 medium red onion, coarsely chopped
2 tablespoons extra virgin olive oil
2 sprigs of fresh rosemary, leaves picked and chopped
1 chorizo sausage, thinly sliced
1/2 cup fresh parsley, chopped
2 teaspoons balsamic vinegar
250g haloumi cheese
Preheat oven to 220c. Place eggplant, bell pepper, zucchini and onion in a baking dish. Drizzle over oil and sprinkle with rosemary. Season with sea salt and freshly ground pepper and toss to combine. Roast, tossing twice, for 20 minutes or until soft. Spray a non-stick frying pan with olive oil spray. Heat over medium-high heat and cook chorizo, tossing, for 4 minutes or until golden. Add chorizo, parsley and vinegar to the vegetable. Stir to combine.
spray with olive oil. Cook haloumi for 1 minute each side or until light golden
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