Autumn Roasted Vegetables with Chimichurri Sauce

Name: Autumn Roasted Vegetables with Chimichurri Sauce
Total time: 7200 s
Yield: 6-8 servings
Cuisine: American
Ingredients: Roasted Vegetables; 1 each yellow squash,, diced 1 inch; 1 pound butternut squash, peeled and diced 1 inch; 1/2 each red onion, diced 1 inch; 4 ounces mushrooms, Whole,washed; 4 ounces carrot, peeled, diced 1 inch, blanched for 5 minutes; 1/2 each red bell pepper, 1 inch dice; 2 ounces vegetable oil; 2 cloves garlic, finely chopped; 3 tablespoon Cilantro; To taste salt, pepper....Taste and add as you like:); 1/2 teaspoon thyme and oregano; Chimichurri Sauce...; 2 cloves garlic, peeled, and chopped coarse; 1/8 teaspoon cayenne red pepper; 1/4 cup fresh parsley leaves, remove the stems lightly chopped; 1/4 cup cilantro, remove the stems, lightly chopped; 1/2 ounce lemon juice, fresh squeezed; 1/4 cup Olive oil; 1/4 teaspoon kosher salt; Should be tart, slightly salty once tossed with the vegetable it balances out well

@chefcraig @chefcraigswoodcrafts

Falls Church

Autumn Roasted Vegetables with Chimichurri Sauce

@chefcraig @chefcraigswoodcrafts

Saved

Ingredients

2 hours

6-8 servings

Roasted Vegetables
1each yellow squash,, diced 1 inch
1 poundbutternut squash, peeled and diced 1 inch
1/2each red onion, diced 1 inch
4 ouncesmushrooms, Whole,washed
4 ouncescarrot, peeled, diced 1 inch, blanched for 5 minutes
1/2each red bell pepper, 1 inch dice
2 ouncesvegetable oil
2 clovesgarlic, finely chopped
3 tablespoonCilantro
To tastesalt, pepper....Taste and add as you like:)
1/2 teaspoonthyme and oregano
Chimichurri Sauce...
2 clovesgarlic, peeled, and chopped coarse
1/8 teaspooncayenne red pepper
1/4 cupfresh parsley leaves, remove the stems lightly chopped
1/4 cupcilantro, remove the stems, lightly chopped
1/2 ouncelemon juice, fresh squeezed
1/4 cupOlive oil
1/4 teaspoonkosher salt
Should be tart, slightly salty once tossed with the vegetable it balances out well

Saved

Steps

2 hours

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