Description
A colorful medley of bell peppers, zucchini, eggplant, and cauliflower roasted with smoky chorizo slices for a hearty, flavor-packed one-pan meal that’s perfect for busy weeknights.
Ingredients
Units
Scale
- 2 medium red bell peppers, sliced
- 2 medium yellow bell peppers, sliced
- 1 medium zucchini, chopped into chunks
- 1 medium eggplant, chopped into chunks
- 2 cups cauliflower florets
- 7 oz (200 g) chorizo sausage, sliced into coins
- 3 tablespoons olive oil
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
Instructions
- Preheat oven to 400°F (200°C).
- Place bell peppers, zucchini, eggplant, and cauliflower on a large baking sheet.
- Drizzle with olive oil, sprinkle with smoked paprika, oregano, salt, and pepper, and toss to coat evenly.
- Spread vegetables out in a single layer. Arrange chorizo slices evenly on top.
- Roast for 25–30 minutes, stirring halfway through, until vegetables are tender and slightly caramelized.
- Serve hot as a main dish or alongside crusty bread.
Notes
- Use pre-cooked chorizo for faster preparation and easier digestion.
- Line the baking sheet with parchment paper for easier cleanup.
- Leftovers make a great filling for wraps or grain bowls.
Nutrition
- Serving Size: 1 portion (1/4 of recipe)
- Calories: 410
- Sugar: 7g
- Sodium: 720mg
- Fat: 32g
- Saturated Fat: 11g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 5g
- Protein: 14g
- Cholesterol: 45mg
