Autumn Roasted Vegetables with Chimichurri Sauce
Autumn Roasted Vegetables with Chimichurri Sauce

Hello everybody, I hope you’re having an incredible day today. Today, I’m gonna show you how to make a distinctive dish, autumn roasted vegetables with chimichurri sauce. It is one of my favorites food recipes. For mine, I am going to make it a little bit tasty. This will be really delicious.

Autumn Roasted Vegetables with Chimichurri Sauce is one of the most well liked of recent trending meals on earth. It is enjoyed by millions daily. It’s simple, it’s quick, it tastes delicious. They are nice and they look fantastic. Autumn Roasted Vegetables with Chimichurri Sauce is something that I have loved my entire life.

To get started with this particular recipe, we must prepare a few ingredients. You can have autumn roasted vegetables with chimichurri sauce using 21 ingredients and 3 steps. Here is how you cook it.

The ingredients needed to make Autumn Roasted Vegetables with Chimichurri Sauce:
  1. Prepare Roasted Vegetables
  2. Take each yellow squash,, diced 1 inch
  3. Prepare butternut squash, peeled and diced 1 inch
  4. Make ready each red onion, diced 1 inch
  5. Get mushrooms, Whole,washed
  6. Take carrot, peeled, diced 1 inch, blanched for 5 minutes
  7. Prepare each red bell pepper, 1 inch dice
  8. Get vegetable oil
  9. Take garlic, finely chopped
  10. Make ready Cilantro
  11. Get salt, pepper….Taste and add as you like:)
  12. Take thyme and oregano
  13. Make ready Chimichurri Sauce…
  14. Take garlic, peeled, and chopped coarse
  15. Prepare cayenne red pepper
  16. Prepare fresh parsley leaves, remove the stems lightly chopped
  17. Take cilantro, remove the stems, lightly chopped
  18. Take lemon juice, fresh squeezed
  19. Take Olive oil
  20. Make ready kosher salt
  21. Get Should be tart, slightly salty once tossed with the vegetable it balances out well
Instructions to make Autumn Roasted Vegetables with Chimichurri Sauce:
  1. Roasted Vegetables - Cut into 1 inch dice as directed. Place in bowl with oil and seasoning and let marinade for 60 minutes. Drain off excess oil and place on sheet tray with parchment, Bake until lightly brown and tender at 350 degrees F. about 30 minutes. (You can use different vegetables, root vegetable need to be par cooked or blanched for about five minutes.)
  2. Chimichurri Sauce - Combine garlic,cilantro and parsley; pulse in a blender and add remaining ingredients and process until smooth. Use immediately or refrigerate until ready to use. Add the sauce as a you like

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