Recipe: Tasty Autumn Roasted Vegetables with Chimichurri Sauce

Autumn Roasted Vegetables with Chimichurri Sauce.

To cook Autumn Roasted Vegetables with Chimichurri Sauce you need 21 ingredients and just 3 steps. Here is how you achieve that.

Ingredients

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

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. .