ROAST VEGETABLES AND CHORIZO WITH BRAVA SAUCE

“Make it for sundowners, or serve it later as a light meal.”

Serves 4

EASY

GREAT VALUE Preparation: 15 minutes Cooking: 30 minutes

small potatoes 500 g, halved large sweet peppers 2, quartered and seeded baby brinjals 350 g, halved garlic 8 cloves, unpeeled

Italian parsley 10–15 g, roughly chopped, plus extra for sprinkling olive oil 1⁄3 cup sea salt, to taste

Woolworths chorizo coins 100 g Woolworths brava sauce, for serving

1 Preheat the oven to 200°C. Line a large baking tray with baking paper. Toss the vegetables, garlic and parsley with the olive oil and salt. Spread out on the baking tray and roast for 25 minutes, or until cooked through. Add the chorizo and bake for a further 5 minutes. Check the seasoning. 2 Turn onto a platter and sprinkle with more parsley. Serve with the brava sauce.

WHEAT- AND GLUTEN-FREE

WINE: Woolworths Delaire Graff White Rock Sauvignon Blanc