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

Hey everyone, it is Drew, welcome to my recipe site. Today, I’m gonna show you how to prepare a special dish, autumn roasted vegetables with chimichurri sauce. It is one of my favorites. 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 popular of current trending foods on earth. It is appreciated by millions daily. It’s simple, it is quick, it tastes yummy. They are nice and they look wonderful. Autumn Roasted Vegetables with Chimichurri Sauce is something which I have loved my entire life.

To begin with this particular recipe, we must first prepare a few ingredients. You can have autumn roasted vegetables with chimichurri sauce using 21 ingredients and 3 steps. Here is how you can achieve that.

The ingredients needed to make Autumn Roasted Vegetables with Chimichurri Sauce:
  1. Make ready Roasted Vegetables
  2. Make ready each yellow squash,, diced 1 inch
  3. Make ready butternut squash, peeled and diced 1 inch
  4. Take each red onion, diced 1 inch
  5. Prepare mushrooms, Whole,washed
  6. Get 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. Get Cilantro
  11. Get salt, pepper….Taste and add as you like:)
  12. Get thyme and oregano
  13. Prepare Chimichurri Sauce…
  14. Prepare garlic, peeled, and chopped coarse
  15. Get cayenne red pepper
  16. Take fresh parsley leaves, remove the stems lightly chopped
  17. Take cilantro, remove the stems, lightly chopped
  18. Prepare lemon juice, fresh squeezed
  19. Take Olive oil
  20. Prepare 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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