Rosemary roast vegetables with haloumi & chorizo

Step 1

Preheat 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 2

Spray 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 3

Wipe 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.