Easy Chorizo & Veggie Traybake
with Garlic Dip & Parmesan- Milk
- Soy
- May contain traces of allergens
- Milk
- Sulphites
Ingredients
1 packet
Garlic Dip
1 packet
Baby Spinach Leaves
1 packet
Parmesan Cheese
(Contains: Milk;)
1
Carrot
1
Capsicum
1
Cauliflower
250 g
Mild Chorizo
(May be present: Soy, Milk, Sulphites.)
1 sachet
Garlic & Herb Seasoning
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. • Roughly chop capsicum into bite-sized chunks. Slice carrot into thick rounds. Cut cauliflower into small florets. • Roughly chop mild chorizo.
TIP: If your oven tray is crowded, divide the veggies between trays.
• Place prepped veggies on a lined oven tray. Drizzle with olive oil, sprinkle with garlic & herb seasoning and season with salt. Toss to coat. • Roast until just tender, 15-20 minutes. • Remove veggie tray from oven. Sprinkle with grated Parmesan cheese. • Return to oven to bake until golden and crispy, a further 5-8 minutes.
• When veggies have 5 minutes remaining, heat a large frying pan over medium-high heat with a drizzle of olive oil. • Cook chorizo until browned, 4-5 minutes. Remove from heat. • To the roast veggie tray, add baby spinach leaves and a drizzle of white wine vinegar. Gently toss to combine.
• Divide Parmesan veggie traybake between plates. • Top with chorizo and a dollop of garlic dip to serve. Enjoy!
