Makes 4 lady serves or 2–3 very hungry male serves

INGREDIENTS

1/4 jap pumpkin, about $2 worth, roughly cut into large cubes
2 large zucchini, cut lengthways then sliced
1 medium eggplant, cut into cubes
1 red capsicum, cored and sliced
200 g swiss brown button mushrooms, sliced thickly
200 g Heritage Tomatoes, left whole
1 brown onion, roughly cut into eighths
60 g baby spinach leaves
2 chorizo, sliced thickly
Olive oil
Butter
Balsamic vinegar
Dried parsley flakes
Salt and pepper

TO MAKE

1. Preheat grill to 200°C. Place tomatoes in a baking dish, season with salt, pepper and parsley and 1 tablespoon of olive oil. Grill for 10–12 minutes. Set aside.

2. Meanwhile, prepare all vegetables. Add pumpkin and onion to a large baking dish. Toss in 1 tablespoon of olive oil. Bake for 15–20 minutes at 200°C or until pumpkin is soft but not mushy. Next add the zucchini and eggplant and bake for 10 minutes. Add capsicum and bake for a further 10 mins.

3. Once you’ve added the capsicum, cook mushrooms in a frying pan on medium heat in 1 tablespoon of olive and 1 tablespoon of butter for 5 minutes. Set cooked mushrooms aside. Then cook chorizo for 5 minutes or until browned.

4. Add tomatoes, mushrooms and chorizo to other vegetables with about 2 tablespoons of balsamic vinegar and bake for a further 5 minutes.

5. Remove from oven. Season with salt and pepper. Add baby spinach leaves and toss through chorizo and roast veggie bake gently until starting to wilt. Serve immediately.