Summary

Ingredients

• 4 sausages (chorizo), approx. 500g
• 1 red pepper (s)
• 1 bell pepper (s), yellow or green
• 2 small zucchini
• 2 onion (s), red
• 2 carrot (s)
• 3 cloves garlic, to taste
• 2 small corn on the cob, or can well drained
• 6 small potato (s), waxy, new with skin
• 1 chilli pepper (s), if you like it spicy, at will
• oil

Print Recipe Pin Recipe

Instructions

1. Cut the chorizos into finger-thick slices. Cut the vegetables into bite-sized pieces, not too small. Put everything in a fireproof tin rubbed with oil and mix well. Bake in the convection oven at 170 degrees for about 40 minutes. Mix well every 10 minutes. It is not necessary to add any more oil or salt as the chorizos leave a lot of fat and spice.
2. The vegetables can be modified depending on your taste or what you have there. Mushrooms, broccoli, cabbage, sugar snap peas, etc. also taste good. Add any delicate vegetables a little later. When the chorizos are crispy brown around the edges, they can be served. As an alternative, you can leave out the potatoes and offer rice or fresh white bread.