Recipe: Appetizing Autumn Roasted Vegetables with Chimichurri Sauce

Autumn Roasted Vegetables with Chimichurri Sauce.

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Ingredients of Autumn Roasted Vegetables with Chimichurri Sauce

1. Prepare of Roasted Vegetables.
2. You need of each yellow squash,, diced 1 inch.
3. You need of butternut squash, peeled and diced 1 inch.
4. It's of each red onion, diced 1 inch.
5. You need of mushrooms, Whole,washed.
6. Prepare of carrot, peeled, diced 1 inch, blanched for 5 minutes.
7. You need of each red bell pepper, 1 inch dice.
8. Prepare of vegetable oil.
9. You need of garlic, finely chopped.
10. You need of Cilantro.
11. You need of salt, pepper....Taste and add as you like:).
12. It's of thyme and oregano.
13. You need of Chimichurri Sauce....
14. It's of garlic, peeled, and chopped coarse.
15. Prepare of cayenne red pepper.
16. It's of fresh parsley leaves, remove the stems lightly chopped.
17. Prepare of cilantro, remove the stems, lightly chopped.
18. It's of lemon juice, fresh squeezed.
19. You need of Olive oil.
20. It's of kosher salt.
21. Prepare of Should be tart, slightly salty once tossed with the vegetable it balances out well.

Autumn Roasted Vegetables with Chimichurri Sauce step by step

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.
3. .

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