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Instructions
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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.