Roasted Summer Squash with Chimichurri
Recipe from Ed Kernan
4
What You'll Need
Ingredients
- 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
Directions
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.
Note:
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.
