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one small (about about three hundredg), eggplant (Recipes by ingridients eggplant) coarsely chopped one large red capsicum, halved, deseeded, coarsely chopped one medium zucchini, coarsely chopped one medium red onion, coarsely chopped about two tablespoons extra virgin olive oil about two sprigs fresh rosemary, leaves picked Olive oil spray one chorizo sausage, thinly sliced one/about two cup chopped fresh continental parsley (Recipes by ingridients parsley) about two teaspoons balsamic vinegar two hundred and fiftyg Lemnos Haloumi, cut into fivemm-thick slices Crusty bread, to serveStep one Preheat oven to two hundred and twentyC. Rosemary Roast Vegetables With Haloumi Chorizo Recipe. Place, eggplant (Recipes by ingridients eggplant) capsicum, zucchini and onion in a baking dish. Drizzle over oil. Sprinkle with rosemary. Season with salt (Recipes by ingridients salt) and pepper. Toss to combine. Roast, tossing twice, for twenty minutes or until soft. Step about two Spray a non-stick frying pan with olive oil spray. Heat over medium-high heat. Cook chorizo, tossing, for four minutes or until golden. Rosemary Roast Vegetables With Haloumi Chorizo Recipe. Add chorizo, parsley (Recipes by ingridients parsley) and vinegar to the vegetables. Stir to combine. Rosemary Roast Vegetables With Haloumi Chorizo Recipe. Step about three Wipe the pan clean. Spray the pan with olive oil spray. Rosemary Roast Vegetables With Haloumi Chorizo Recipe. Heat over medium-high heat. Rosemary Roast Vegetables With Haloumi Chorizo Recipe. Cook the haloumi for one minute each side or until light golden. Divide the chorizo mixture among serving plates. Top with haloumi. Rosemary Roast Vegetables With Haloumi Chorizo Recipe. Serve with bread.. Rosemary Roast Vegetables With Haloumi Chorizo Recipe.
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