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
- 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.