Roasted Summer Squash with Chimichurri

Roasted Summer Squash with Chimichurri

Recipe from Ed Kernan

Roasted Summer Squash with Chimichurri



What You'll Need


  • 1 zucchini, cut into 1 to 2-inch chunks
  • 1 yellow squash, cut into 1 to 2-inch chunks12 cherry tomatoes, whole
  • 1 bunch parsley, stems removed
  • 4 sprigs mint, stems removed
  • 4 sprigs oregano, stems removed
  • 1 to 2 teaspoons chili powder (we recommend Espelette)
  • ¼ teaspoon ground cumin
  • 1 clove garlic, smashed
  • 3 to 4 tablespoons white wine vinegar
  • Juice from half a lemon
  • ½ cup avocado oil, plus more for the vegetables
  • Salt and freshly ground black pepper


Step 1

Preheat the oven to 425°F on Roast.

Step 2

Place parsley, mint, oregano, chili pepper, cumin, garlic, vinegar, and lemon juice in a blender. Turn the blender on and slowly drizzle in oil. Blend till smooth. Taste and adjust seasoning with salt and pepper. Set aside.

Step 3

Place the empty bake pan in the preheated oven in the top rack position for about 5 minutes to heat. Chef tip: Preheating the pan will speed up the cooking and help develop a deep roasted flavor

Step 4

Toss squash and tomatoes with a little oil, then season with salt and pepper. 

Step 5

Place squash and tomatoes on the hot bake pan and put back in the oven. Roast for 10 minutes and then turn the temperature up to 450°F. Roast for another 5 minutes until the squash develops some charring.

Step 6

Remove from the oven, drizzle with chimichurri, and serve.


When adjusting the taste of the chimichurri, leave it a bit on the acidic side; this will help brighten up the roasted squash. It's also great on just about anything grilled or roasted, be it chicken, steak, or fish.

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