Get the week off to a vegie good start with this budget-friendly side dish.
Ingredients
- 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
Method
- Step 1Preheat 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.
- Step 2Spray 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.
- Step 3Wipe 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.
- Low carb
- Low kilojoule
- Low sugar
- Lower gi
Nutrition
1286 kj
Energy
23g
Fat Total
9g
Saturated Fat
4g
Fibre
18g
Protein
50mg
Cholesterol
1933.8mg
Sodium
6g
Carbs (sugar)
6g
Carbs (total)
All nutrition values are per serve
Notes
Storage tip: To dry leftover rosemary, hang upside down in a cool, dry place.
With a twist: Lamb with feta & rosemary roast vegetables: Omit the chorizo. Replace the haloumi with 12 lamb cutlets. Add 150g feta, crumbled, with the parsley in step 2. Cook the lamb for 3 minutes each side in step 3.
- Author: Anna Phillips
- Image credit: John Paul Urizar
- Publication: Australian Good Taste
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