YOU NEED
1 zucchini, cut into 1 to 2-inch chunks
1 yellow squash, cut into 1 to 2-inch chunks
12 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
Serves 4.
TO DO
- Preheat the oven to 425°F on Roast.
- 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.
-
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. - Toss squash and tomatoes with a little oil, then season with salt and pepper.
- 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.
- 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.
Made with the
Wonder Oven
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