Simple Roasted Veggie Salad with Thick and Creamy Avocado Chimichurri
Simply chop one red bell pepper, one yellow bell pepper 2 zucchinis and about a cup of kale.
Toss the chopped veggies in extra virgin oliver oil and then season with salt and pepper to taste.
Arrange on a baking sheet and roast in the oven 325 F for about 20 minutes or until your veggies are roasted to your liking.
When finished, squeeze a little fresh lime juice on top, toss together in a bowl and serve with Avocado chimichurri on the side.
Add some crumbled cheese if you like!
In a food processor or blender, blend together:
- 1/2 an avocado
- about a cup of chopped parsley
- a cup of chopped cilantro
- a pinch of red pepper flakes or a chopped jalapeño pepper
- 2 tbs of red wine vinegar
- salt and pepper
- 2 cloves of garlic
- 1/2 cup olive oil
Dollop the chunky avocado chimichurri onto your roasted veggie salad and enjoy!