Chimichurri Roasted Vegetables - vegetarian recipes

Chimichurri Roasted Vegetables

November 27 2017 Meatless Monday 


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Cauliflower is roasted golden in the oven while bell peppers are sautéed sweet and fragrant with zucchini on the stove. Parsley, garlic and red wine vinegar make a vibrant chimichurri sauce to sprinkle over this delectable vegetable medley. Serves 6 For the chimichurri sauce: - 1 bunch parsley, stems removed - 1 clove garlic - 2 teaspoons red wine vinegar - 1/­­2-1 teaspoon red pepper flakes - 1/­­2 teaspoon black pepper - 1/­­3 cup olive oil For the vegetables: - a drizzle olive oil, for preparing the veggies - 1 head cauliflower, broken into small florets - 1 medium zucchini, sliced - 1 cup bell peppers, sliced To make the chimichurri sauce: Place the parsley, garlic, red wine vinegar, red pepper flakes, black pepper and olive oil into a blender or food processor. Blend until thoroughly combined. Transfer to a bowl and set aside. To complete the Chimichurri Roasted Vegetables: Preheat the oven to 400 degrees. Toss the cauliflower florets with a drizzle of olive oil, until the cauliflower is coated. Place the olive oil coated cauliflower florets onto a baking sheet. Roast the cauliflower in the oven for 1 hour, or until the florets begin to turn golden brown. 15 minutes before the cauliflower florets have completed roasting, prepare a large skillet with a light coating of olive oil. Place the sliced zucchini and bell peppers into the skillet over medium heat. Cook, stirring occasionally, for 15 minutes, or until the bell peppers become sweet, soft and fragrant. Divide the cauliflower and sautéed zucchini and peppers into 4 portions. Drizzle with chimichurri sauce to taste, and enjoy! The post Chimichurri Roasted Vegetables appeared first on Meatless Monday.

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