One-Tray Double Chorizo & Roast Veggie Medley

Name: One-Tray Double Chorizo & Roast Veggie Medley with Balsamic Vinaigrette, Fetta & Almonds
Total time: 35 min
Yield: 2
Cuisine: Mediterranean
Ingredients: 1 packet Baby Spinach Leaves; 1 packet Balsamic Vinaigrette Dressing; 1 packet Broccoli; 1 Carrot; 500 g Mild Chorizo; 1 packet Fetta Cubes; 1 sachet Lemon Pepper Seasoning; 1 packet Roasted Almonds; 1 packet Sweet Potato Chunks; 1 tbs honey

with Balsamic Vinaigrette, Fetta & Almonds

Recipe Development TeamUpdated on February 13, 2026

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Calories

:

1110 kcal

Protein

:

59.7g protein

Preparation Time

:

35 minutes

Difficulty

:

Easy

Allergens:

Milk
Almond
Soy
May contain traces of allergens
Milk
Sulphites
Brazil nut
Cashew
Hazelnut
Macadamia
Peanuts
Pecan
Pine nut
Pistachio
Sesame
Walnut

This colourful meal is done in four steps and uses only one oven tray to save on washing up. With most of the magic made in the oven, it literally cooks itself, with the mild chorizo adding a rich and salty depth of flavour to the veggies. Too easy!

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.

Ingredients

Serving amount

1 packet

Baby Spinach Leaves

1 packet

Balsamic Vinaigrette Dressing

1 packet

Broccoli

1

Carrot

500 g

Mild Chorizo

(May be present: Soy, Milk, Sulphites.)

1 packet

Fetta Cubes

(Contains: Milk;)

1 sachet

Lemon Pepper Seasoning

1 packet

Roasted Almonds

(Contains: Almond; May be present: Brazil nut, Cashew, Hazelnut, Macadamia, Milk, Peanuts, Pecan, Pine nut, Pistachio, Sesame, Soy, Walnut.)

1 packet

Sweet Potato Chunks

Not included in your delivery

1 tbs

honey

Nutritional Values

Calories1110 kcal

Energy (kJ)4630 kJ

Fat74 g

of which saturates25.9 g

Carbohydrate50.8 g

of which sugars31.5 g

Dietary Fibre16.1 g

Protein59.7 g

Sodium3710 mg

Potassium21.7 mg

Calcium1.9 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Baking Paper

Cooking Steps

1

• Preheat oven to 220°C/200°C fan-forced. • Cut sweet potato and zucchini into bite-sized chunks. • Place sweet potato, zucchini, peeled & chopped pumpkin and snacking tomatoes, on a lined oven tray. • Drizzle with olive oil and sprinkle with lemon pepper seasoning. Season with salt and pepper and toss to coat. • Roast for 15 minutes (the veggies will finish cooking in step 2!). TIP: If your oven tray is crowded, divide the veggies between two trays.

2

• Meanwhile, roughly chop mild chorizo. • After 15 minutes, remove the tray of veggies from oven, then add chorizo to tray. • Return tray to oven and bake until veggies are tender and chorizo is cooked through, a further 10-15 minutes. TIP: Divide chorizo over two lined oven trays if your tray is getting crowded.

3

• Meanwhile, roughly chop roasted almonds (see ingredients). • When veggies and chorizo are done, add baby spinach leaves and almonds to the tray. • Drizzle over the honey and balsamic vinaigrette dressing and toss to combine.