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

Hey everyone, it is me again, Bethany, welcome to my recipe website. Today, I’m gonna show you how to make a special dish, autumn roasted vegetables with chimichurri sauce. One of my favorites. This time, I will make it a little bit unique. This is gonna smell and look delicious.

Autumn Roasted Vegetables with Chimichurri Sauce is one of the most well liked of recent trending foods on earth. It’s easy, it’s quick, it tastes yummy. It is enjoyed by millions every day. Autumn Roasted Vegetables with Chimichurri Sauce is something which I have loved my entire life. They are nice and they look wonderful.

To get started with this particular recipe, we must prepare a few components. You can have 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. Get Roasted Vegetables
  2. Get 1 each yellow squash,, diced 1 inch
  3. Take 1 pound butternut squash, peeled and diced 1 inch
  4. Get 1/2 each red onion, diced 1 inch
  5. Get 4 ounces mushrooms, Whole,washed
  6. Get 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. Make ready 2 cloves garlic, finely chopped
  10. Take 3 tablespoon Cilantro
  11. Take To taste salt, pepper….Taste and add as you like:)
  12. Prepare 1/2 teaspoon thyme and oregano
  13. Get Chimichurri Sauce…
  14. Get 2 cloves garlic, peeled, and chopped coarse
  15. Take 1/8 teaspoon cayenne red pepper
  16. Get 1/4 cup fresh parsley leaves, remove the stems lightly chopped
  17. Prepare 1/4 cup cilantro, remove the stems, lightly chopped
  18. Take 1/2 ounce lemon juice, fresh squeezed
  19. Make ready 1/4 cup Olive oil
  20. Get 1/4 teaspoon kosher salt
  21. Prepare Should be tart, slightly salty once tossed with the vegetable it balances out well
Step by Step 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

So that’s going to wrap it up with this exceptional food autumn roasted vegetables with chimichurri sauce recipe. Thanks so much for reading. I’m sure that you will make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to bookmark this site in your browser, and share it to your family, colleague and friends. Thanks again for reading, I hope this webpage becomes “the place to be” when it comes to autumn roasted vegetables with chimichurri sauce cooking. Go on get cooking!