1. Set oven to 220°C and bring a saucepan of water to the boil. Cut capsicum and eggplant into bite-sized pieces, slice courgettes and red onion. Thinly slice chorizo.

2. Toss prepared vegetables and chorizo with cherry tomatoes (whole), 10 thyme sprigs, 1 tbsp olive oil, salt and pepper on a lined oven tray. Bake in the oven for 15-20 minutes.

3. Add pasta to the boiling water and cook according to packet instructions. Drain and rinse.

4. Combine 2 tbsp olive oil, lemon juice, 1 tbsp chopped thyme, 2 tsp honey and 1 crushed garlic clove.

5. Once vegetables are ready, toss with cooked pasta and dressing then adjust seasoning with salt and pepper if needed. Divide between plates to serve.

Notes:
If short on time, you can cook prepared vegetables and chorizo in a frypan instead, just prior to tossing with pasta.

No pork option - replacement is beef chipolatas.

Roast whole on the tray, slice to serve (if desired). 



Gluten friendly option - pasta is replaced with GF pasta.

yellow capsicum 1
eggplant (small) 1
courgettes 2
red onion 1/2
chorizo 2-pack
cherry tomatoes 1 punnet
thyme 1/2 packet
penne pasta 250g
lemon 1/2

From your pantry:
olive oil, salt, pepper, garlic (1 clove), honey