Roasted Summer Squash with Chimichurri

Ingredients

• 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)
• 1/4 teaspoon ground cumin
• 1 clove garlic, smashed
• 3 to 4 tablespoons white wine vinegar
• Juice from half a lemon
• 1/2 cup avocado oil, plus more for the vegetables
• Salt and freshly ground black pepper

Instructions

1. 1

   Preheat the oven to 425°F on Roast.

2. 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.

3. 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

4. 4

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

5. 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.

6. 6

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

7. 7

   Leave it a bit: 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.