CHIMICHURRI ROASTED VEGETABLES
The great thing about this recipe is that you can clear out the fridge of whatever veggies you may have on hand. In this recipe, you can also choose to drizzle the vegetables with Chimichurri before or after roasting.
INGREDIENTS:
• 2 cups of Potatoes
• 2 cups of Eggplant with or without skin
• 2 Onions
• 2 Carrots
• 2 Zucchinis (green or yellow)
• Chimichurri (2-3 tablespoons or as needed to coat the vegetables)
Instructions
1. Chop the veggies in similar sized pieces so they cook as evenly as possible (see mum’s tips).
2. Place them on a rimmed baking sheet.
3. Drizzle the veggies with Chimichurri and toss them around to achieve an even coating.
4. Roast in the oven at 425º Fahrenheit for 20 minutes.
MUM'S TIPS:
• Keep in mind different vegetables can have varying cooking times.
• I like to give the firmer root vegetables a head start and add others as the cooking time progresses.
• Remember you can add more Chimichurri as they roast or as soon as they come out of the oven.
WHEN YOU USE THE BEST INGREDIENTS
EVERYTHING TASTES BETTER
Our unbeatable special sauce is made from a careful and delicate selection of natural and healthy ingredients. With no artificial flavors or preservatives, our Chimichurri is ready to enhance the flavors and moments of every gathering.