Roasted Vegetables with Chimichurri Marinade

Best veggies for roasting:

Zucchini, capsicum, red onion, sweet potato, mushrooms, baby carrots

Marinade Ingredients:

• 3 tbsp Chimmi & Co Chimichurri

• 1 tbsp olive oil

• Juice of ½ lemon

• Pinch of sea salt

Instructions:

1. Cut veggies into chunky, even pieces.

2. Toss in a bowl with chimichurri, olive oil, lemon juice and salt.

3. Let them sit for 10–15 minutes (or prep ahead for full flavour soak).

4. Roast in a hot BBQ tray or oven at 200°C for 25–30 minutes, turning halfway.

5. Finish with an extra spoon of chimichurri on top before serving.

Chef's kiss for this one!

Quick Tips on roasting vegetables

• BBQ tip: Roast your chimichurri-marinated veg in a grill pan to get smoky edges.

• Make it a meal: Add grilled steak, sausages or halloumi alongside for a full plate.

• Leftovers: Chimichurri-roasted veg go great in wraps or salads the next day.