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Cilantro Chimichurri Oven Roasted Vegetables
Prep Time 10 days
Cook Time 20 days
Servings 4
Ingredients
- 1 zucchini chopped and quartered
- 1 yellow squash chopped and quartered
- 1 white onion chopped (approx. 1" pieces)
- 3 cups baby bella mushrooms halved
- 1.5 tbsp olive oil
- salt and pepper to taste
Cilantro Chimichurri Sauce
- 1 cup cilantro packed with stems cut off (usually 1 bunch)
- 1 cup Italian parsley packed with stems cut off (usually 1 bunch)
- 1 red onion small, diced
- 4 cloves of garlic fresh, minced
- 2 tbsp lime juice fresh
- 2 tbsp red wine vinegar
- 1/2 tsp red pepper flakes
- 1/4 tsp kosher salt
- 1/2 cup olive oil
Instructions
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Preheat oven to 450. Chop veggies and mix together with olive oil, salt, and pepper.
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Place veggies in a single layer on a foil-lined baking sheet. Roast for 20 minutes, rotating halfway through.
Cilantro Chimichurri Sauce
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Meanwhile, prepare cilantro chimichurri sauce by combining all ingredients except olive oil in a food processor/blender and pulsing a few times.
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Slowly add olive oil to the food processor and continue pulsing while scraping the sides until blended.
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Set aside and use to top roasted veggies.