Roasted Veggies with Chimichurri Sauce

1 large red bell pepper, cut into 1-inch pieces

1 large zucchini or yellow squash cut into 1/2-inch pieces

Whatever other veggies are ins season- green beans, carrots or other

1 1/2 T. seed or nut oil, plus more for drizzling

1/2 teaspoon Himalayan  salt

8-9 turns freshly ground black pepper

1/2 medium yellow or red onion, cut into 1/2-inch pieces

2 garlic cloves, minced

1/4 cup fresh basil leaves, chopped 

Drizzle veggies with oil and sprinkle with salt and pepper. Toss lightly to coat. Preheat EOS at 450F; with lid ajar –for 8- 10 mins to brow veggies, toss veggies to brown and caramelize. cook 8 more mins until brown and roasted. Pour on Chimichurri sauce and toss & serve.

Chimichurri Sauce

Ingredients

1 cup (packed) fresh Italian parsley

1/2 cup olive oil

1/3 cup red wine vinegar

1/4 cup (packed) fresh cilantro

2 garlic cloves, peeled

3/4 teaspoon dried crushed red pepper

1/2 teaspoon ground cumin

1/2 teaspoon salt

Preparation

Puree all ingredients in processor. Transfer to bowl. (Can be made 2 hours ahead. Cover and let stand at room temperature.)