An easy recipe for oven roasted vegetables marinated in a delicious chimichurri sauce. 3 Ingredients. 35 Minutes. Gluten-Free. Low-Carb. Keto.
Prep Time 5 minutesminutes
Cook Time 20 minutesminutes
Total Time 25 minutesminutes
Serving Size 4servings
Ingredients
1cupbutternut squash,cubed
1cupbaby bella mushrooms
1cupbell pepper, quartered
1cupred onion, quartered
1cupzucchini, quartered
1cupbaby corn
1cupchimichurri sauce
salt and pepper
Instructions
Preheat the oven to 400 degrees.
Toss the vegetable in half of the chimichurri.
Roast for approximately 20 minutes, tossing and turning halfway through. Depending on the size that you cut your vegetables, they might need more or less time. They're ready when they're soft, but firm and browned.
Once you've taken then out of the oven, pour the remaining chimichurri over and mix.
Garnish with fresh parsley.
Add salt and pepper to taste, if needed.
Notes
The vegetables are ready when they are fork-tender. When you can easy pierce them with a fork, but they are still firm. Adjust the cooking time as needed.