4cupsassorted vegetables(i used butternut, mushrooms, pepper, red onion, zucchini, baby corn)
to tastesalt and pepper
Preheat the oven to 400F/200C.
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.
Tips and Tricks:
1. 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.