I love a good tray bake, as you probably already know and this roast veggies with chorizo and king prawns is no exception. Packed, and I mean packed, full of flavour, this tray bake has been requested a few times already from the Alston kitchen! If I told you my soon to be 10 years old darling daughter could not get enough of this and even ate it cold you probably wouldn’t believe me would you? All true 😉 I don’t know where we got this girl of ours from, she has a very varied palate and I am extremely grateful for this. I’m fully aware not all kids have such varied palates, so I know we are lucky.
Speaking of my darling daughter, we have a big week this week, yes, she is hitting double digits! I don’t know whether to cry or run for the hills, because she is growing up way too fast and I want her to stay a child for as long as possible then on the other hand “tweens”! I think those parenting books got it all wrong, it’s not the terrible twos at all, tweens should definitely have gotten a mention! We are not in full hormonal swing just yet but well let’s just say I’m feeling like I’m getting a sneak preview of future teendom.
There is another birthday this week, mine, on the same day and yes I know, that was a fun birthday. So let’s just say that I’m double digits too ha! It’s not a big birthday for me and thankfully sharing my birthday with my girl sort of takes the spotlight off me, and I am perfectly fine with that. So I’m letting you know because the next post you will see this week may just be a cake! Not a healthy cake, not a full on birthday cake, it’s still a birthday cake in our house though so if it turns out ok (fingers and toes crossed) I’ll share it with you, virtually of coarse.
Right, back to the present, today’s recipe is full of in season goodness. Jersey royals are still in season here in the UK so make the most of them, they will be leaving our supermarket shelves soon. Rocket is also in season as are prawns, onions and garlic, and of course tomatoes are coming into season right now. Sweet corn is not in season until August but you can get it now. We always have some sweetcorn in the fridge this time of year, apart from it being one of my daughter’s favourite things in the world, it is usually hanging around the fridge waiting patiently for a bbq, so when those bbq’s don’t happen because of rain, I sometimes roast them. If you’ve not yet tried roasted sweetcorn, well you’re missing out, and I really think you should try it at least once. Chorizo makes this for me, but you could omit if you’re not into it. This recipe makes for a great summer entertaining dish, you can prep the veggies in advance but apart from that it’s supper quick and easy, so less time in the kitchen and less dish washing 😉
Roast Veggies with Chorizo & King Prwans
- 400 g Jersey Royal potatoes (or any small new season potatoes), scrubbed and cut in half lengthwise.
- 240 g sustainably sourced raw king prawns , shelled and deviened
- 4 Sweet corn coblettes , cut into quarters (width ways)
- 150 g good quality chorizo , skin removed and sliced
- 1 large red onion (180g) skin on and cut into 8 wedges
- 280 g on the vine cherry tomatoes
- 1 bulb of garlic , cut in half widthwise
- 70 g Rocket
- 3 tbs olive oil
- Sea salt and freshly ground black pepper
- FOR THE DRESSING
- 1 heaped tbs of good quality pesto
- 4 tbs extra virgin olive oil
Preheat the oven to 180 degrees C or 356F, I use an electric fan assisted oven please adjust according to your own oven.
Firstly make the dressing, add the pesto to a small bowl, stir in the oil and set aside until you're ready to serve.
Add the potatoes and 1 tablespoon of olive oil to a large roasting dish, season with a little sea salt and some freshly ground black pepper. Toss the potatoes in the oil then place the tray in the oven for 5 minutes. After 5 minutes add the sweet corn, toss potatoes and sweet corn in the tray so they are covered in oil. Return to oven.
After 10 minutes add the tomatoes, garlic, chorizo, onions and the rest of the oil. Toss again so everything is coated in oil. Return the dish to the oven and cook for another 10 minutes.
Then add the prawns to the tray and cook for 5 minutes.
Serve on a bed of rocket with the pesto dressing and lemon wedges.