Autumn Roasted Vegetables with Chimichurri Sauce

How to Cook Recipes Autumn Roasted Vegetables with Chimichurri Sauce using 21 ingredients and 3 steps

Autumn Roasted Vegetables with Chimichurri Sauce -

You can cook Autumn Roasted Vegetables with Chimichurri Sauce using 21 ingredients and 3 steps. Here is how you cook that.

Prepare Roasted Vegetables.
You need 1 each yellow squash,, diced 1 inch.
Prepare 1 pound butternut squash, peeled and diced 1 inch.
Prepare 1/2 each red onion, diced 1 inch.
Prepare 4 ounces mushrooms, Whole,washed.
It's 4 ounces carrot, peeled, diced 1 inch, blanched for 5 minutes.
It's 1/2 each red bell pepper, 1 inch dice.
It's 2 ounces vegetable oil.
It's 2 cloves garlic, finely chopped.
It's 3 tablespoon Cilantro.
You need To taste salt, pepper....Taste and add as you like:).
You need 1/2 teaspoon thyme and oregano.
You need Chimichurri Sauce....
You need 2 cloves garlic, peeled, and chopped coarse.
You need 1/8 teaspoon cayenne red pepper.
You need 1/4 cup fresh parsley leaves, remove the stems lightly chopped.
It's 1/4 cup cilantro, remove the stems, lightly chopped.
It's 1/2 ounce lemon juice, fresh squeezed.
You need 1/4 cup Olive oil.
You need 1/4 teaspoon kosher salt.
It's Should be tart, slightly salty once tossed with the vegetable it balances out well.

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.).
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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Autumn Roasted Vegetables with Chimichurri Sauce - Thank you and good luck