Scrumptious Gluten-Free Argentinian Chimichurri Roasted Vegetables
Discover this delectable gluten-free chimichurri roasted vegetable recipe perfect for your next gathering. Aromatic herbs and spices transform ordinary vegetables into a sensory explosion that will have you coming back for more. Immerse yourself in the rich flavors of Argentina with this easy, mouthwatering side dish.
Allergens
None
Ingredients
- 2 cups cherry tomatoes, halved
- 1 large red bell pepper, sliced
- 1 large yellow bell pepper, sliced
- 1 large zucchini, sliced into 1/4
- inch thick rounds
- 1 large eggplant, sliced into 1/4
- inch thick rounds
- 2 cups button mushrooms, halved
- 4 cloves garlic, minced
- 1/4 cup fresh parsley, chopped
- 1/4 cup fresh cilantro, chopped
- 1/4 cup olive oil
- 1/4 cup red wine vinegar
- Salt and pepper, to taste
Instructions
- Preheat the oven to 400°F (200°C).
- In a large mixing bowl, combine cherry tomatoes, red bell pepper, yellow bell pepper, zucchini, eggplant, and mushrooms.
- In a separate small bowl, mix together garlic, parsley, cilantro, olive oil, red wine vinegar, salt, and pepper to create the chimichurri sauce.
- Pour the chimichurri sauce over the vegetables and toss until well coated.
- Spread the vegetables evenly on a large baking sheet lined with parchment paper.
- Roast in the oven for 20 25 minutes, or until the vegetables are tender and slightly charred.
- Remove from the oven and serve immediately.
Chef’s Insight
The combination of chimichurri sauce and roasted vegetables creates a symphony of flavors that will have your guests reaching for seconds.
Notes
Pair this flavorful side dish with grilled steak or chicken for a complete meal.