Spanish Sunday Roast: Grilled Vegetables and Chorizo

Hello dear readers,

Today I’m going to share one of my favourite (and easiest) recipes with you. I always thought that the best meals are those you prepare and stick in the over for a bit. After a certain amount of time, you end up with the most delightful dish and the best: you don’t have two or three dirty pots to wash up. Sounds good, right?

I always loved grilled vegetable out of the oven. I recently took this idea a bit further and added some hot Chorizo and I have to say, I was very pleased with the result.

For four main portions you need:

  • 1 red and 1 yellow pepper, roughly chopped
  • 1 Courgette, sliced
  • 2 red sweet peppers, roughly chopped
  • 1 Aubergine, sliced
  • 1 red onion cut in chunky slices
  • 250g Cherry Tomatoes
  • 400g of mushrooms, cut into chunks
  • 400g of good quality Chorizo, cut into 3-4 cm slices
  • Chilli Oil
  • Salt, Pepper, mixed dried herbs

Serve with Rice or Focaccia

Take a big baking tray and add a little bit of oil. Now arrange all of your vegetables and the Chorizo on it and mix well. Season very well with salt, pepper and mixed herbs. I always do two or three seasoning rounds which means I add a lot of spices and then mix it all up. I repeat this a few times since it is a lot of veg and you want to make sure you get your seasoning everywhere. Once you’re happy with the seasoning, drizzle some chilli oil on top and mix again.

Put the baking tray in a preheated 160 degrees (fan) oven and cook for 45 minutes. Turn the vegetables every 15 minutes and make sure nothing burns. I was serving this dish with rice but you can also serve it with baguette or Focaccia.

My Tip: this is a recipe which is perfect when you have guests because it is easy to prepare and once your guests arrive you only need to stick it in the oven. You can also serve a small portion of it as a starter.

Enjoy!

The whole thing straight from the tray:

 

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