Roasted Summer Squash with Chimichurri
Recipe from Ed Kernan
There’s a golden rule most gardener-cooks live by, and it’s one I wholeheartedly believe: If it grows together, it goes together. This axiom has never been truer in the case of this recipe, which pairs bright summer gourds with fresh-off-the-stem herbs. Try this once and you’ll find yourself subscribing to this school of thought, too, if you don’t already. Delicious enough to enjoy in bulk, you might find some summer nights eating this all on its own and calling it dinner. If not, you’ll love pairing it with Za’atar Flatbread with Caramelized Onions or anything else with enough absorbency to soak up every last tasty drip of chimichurri.
10 minutes
15 minutes
4
What You'll Need
Ingredients
- 1 courgette, 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
- ¼ teaspoon ground cumin
- 1 clove garlic, smashed
- 3 to 4 tablespoons white wine vinegar
- Juice from half a lemon
- 120 mL avocado oil, plus more for the vegetables
- Salt and freshly ground black pepper
Directions
Step 1
Preheat the oven to 220°C on Roast.
Step 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.
Step 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.
Step 4
Toss courgette, squash and tomatoes with a little oil, then season with salt and pepper.
Step 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 230°C. Roast for another 5 minutes until the squash develops some charring.
Step 6
Remove from the oven, drizzle with chimichurri, and serve.
Note:
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.
