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

Hello everybody, I hope you’re having an amazing day today. Today, we’re going to make a distinctive dish, autumn roasted vegetables with chimichurri sauce. It is one of my favorites food recipes. This time, I will make it a little bit tasty. This is gonna smell and look delicious.

Autumn Roasted Vegetables with Chimichurri Sauce is one of the most favored of recent trending foods on earth. It is appreciated by millions daily. It is simple, it is quick, it tastes delicious. They’re fine and they look wonderful. Autumn Roasted Vegetables with Chimichurri Sauce is something which I’ve loved my whole life.

To begin with this recipe, we have to prepare a few components. You can cook autumn roasted vegetables with chimichurri sauce using 21 ingredients and 3 steps. Here is how you can achieve it.

The ingredients needed to make Autumn Roasted Vegetables with Chimichurri Sauce:
  1. Make ready Roasted Vegetables
  2. Make ready 1 each yellow squash,, diced 1 inch
  3. Prepare 1 pound butternut squash, peeled and diced 1 inch
  4. Make ready 1/2 each red onion, diced 1 inch
  5. Take 4 ounces mushrooms, Whole,washed
  6. Prepare 4 ounces carrot, peeled, diced 1 inch, blanched for 5 minutes
  7. Make ready 1/2 each red bell pepper, 1 inch dice
  8. Take 2 ounces vegetable oil
  9. Take 2 cloves garlic, finely chopped
  10. Get 3 tablespoon Cilantro
  11. Prepare To taste salt, pepper….Taste and add as you like:)
  12. Prepare 1/2 teaspoon thyme and oregano
  13. Make ready Chimichurri Sauce…
  14. Take 2 cloves garlic, peeled, and chopped coarse
  15. Prepare 1/8 teaspoon cayenne red pepper
  16. Take 1/4 cup fresh parsley leaves, remove the stems lightly chopped
  17. Get 1/4 cup cilantro, remove the stems, lightly chopped
  18. Get 1/2 ounce lemon juice, fresh squeezed
  19. Make ready 1/4 cup Olive oil
  20. Take 1/4 teaspoon 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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