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Chorizo, Mozzarella and Roasted Veg Side Dish

Serves 2 | with Pepper, Red Onion, Tomato and Parsley

Recipe Development TeamUpdated on November 03, 2025

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Calories

:

415 kcal

Protein

:

24.2g protein

Total

:

30 minutes

Difficulty

:

Easy

Veggie

Allergens:

Milk
Sulphites

Bring flavours of the Mediterranean to mealtimes with this tasty tapas style side dish, complete with roasted vegetables and creamy mozzarella. Finish with pine nuts and a drizzle of balsamic glaze for a delicious side dish to elevate any meal.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Ingredients

serving amount

300 grams

Mixed Peppers and Red Onion

125 grams

Baby Plum Tomatoes

60 grams

Diced Chorizo

(Contains: Milk)

1 bunch(es)

Flat Leaf Parsley

1 ball(s)

Mozzarella

(Contains: Milk)

12 milliliter(s)

Balsamic Glaze

(Contains: Sulphites)

Nutritional information

Energy (kJ)1738 kJ

Energy (kcal)415 kcal

Fat27.7 g

of which saturates14.3 g

Carbohydrate17.9 g

of which sugars14.3 g

Dietary Fibre4.6 g

Protein24.2 g

Salt3 g

Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Baking Tray

•Chopping Board

•Knife

•Small Frying Pan

Instructions

1

a) Preheat your oven to 220°C/200°C fan/gas mark 7.

b) Pop the mixed peppers and red onions onto a large baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer.

c) When the oven is hot, roast your vegetables on the top shelf until lightly charred and tender, 20-22 mins.

2

a) Meanwhile, halve the baby plum tomatoes and season with salt.

b) When the veg has been in the oven for 10-12 mins, remove the tray from the oven and add the tomatoes. Return to the oven and roast for the remaining 10 mins, until the tomatoes have softened.

c) While the veg roasts, heat a small frying pan on medium heat (no oil). Once the pan is hot, add the chorizo and fry until it starts to brown, 3-4 mins.

3

a) While the chorizo cooks, roughly chop the parsley (stalks and all).

b) Drain and tear the mozzarella into pieces.

c) Once roasted, stir the mozzarella, cooked chorizo and three quaters of the parsley through the veg, then transfer to your sharing dish.

d) Drizzle over the balsamic glaze. Sprinkle over the remaining parsley to finish.

Enjoy!

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