- 1 red onion (cut into wedges)
- 2 bunches asparagus (ends trimmed)
- 3 courgettes (thinly sliced on the diagonal)
- 3-4 tbsp marjoram sprigs
- 1 tsp sea salt
- 1-2 tbsp extra virgin olive oil
- 100g chorizo (sliced)
- 2 tbsp toasted pine nuts
- zest of 1 lemon
- freshly ground black pepper
Preheat the oven to 200°C. Place the onion, asparagus and courgettes in a large bowl. Add the olive oil, marjoram, sea salt and pepper and toss to combine. Place into a large roasting dish and cook in the preheated oven for 20 minutes, until the vegetables are tender. Turn occasionally. Meanwhile, heat the extra olive oil in a small frying pan over medium heat. Add the chorizo and cook for 3 to 4 minutes or until it is crispy and golden. Place the cooked vegetables onto a serving platter. Top with the crispy chorizo, pine nuts, lemon zest and extra marjoram.
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