Chorizo, Mozzarella and Vegetable Mini Pots

By • May 6, 2013 0 Comments

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Author Notes: My father gave me two beautiful Le Creuset mini-casserole pots. They've been sitting collecting dust in my cupboard for six months now because I couldn't figure out what to do with them. This Bank Holiday weekend I thought I would invite a friend over and see if I could come up with some way to use them. The resulting mini casserole seemed to go down pretty well so I thought I would post it here. Forgot to take after photos so an in-progress shot will have to do.Nelsy


Serves 2

  • 1 handful plum tomatoes (any tomatoes will work, I just prefer plum)
  • 2 small red onions
  • 1 bell pepper (I used orange, red would also work well)
  • 125 grams mozzarella cheese
  • 100 grams smoked chorizo
  1. Pre-heat oven to 190 degrees celsius. You'll need two mini casserole pots with lids - you can easily double the ingredients if you need to feed more people.
  2. Chop up the tomatoes, onion and peppers into small pieces. Put a quarter of the tomatoes, a quarter of the onion and a quarter of the pepper into the bottom of each mini casserole pot.
  3. Add a thin layer of mozzarella cheese. Drizzle on a little oil, sprinkle on some oregano and a good few grinds of fresh black pepper.
  4. Add the rest of the vegetables and then another layer of cheese. Finish off with another little drizzle of oil and a sprinkling of oregano and freshly ground black pepper.
  5. Pop on the lids and put the mini pots into the oven for 30 minutes.
  6. When it's time, take the casserole pots out of the oven. Be careful - they'll be super hot! Carefully lift off the lids and pop the sliced chorizo sausage into the top. Leave the pots for a few minutes (otherwise your dinner guests might scold themselves), the heat of the pot should be enough to heat up the ready-cooked chorizo.
  7. Serve with some crusty bread and enjoy!

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