• Pre-heat your oven to 400 degrees.

Chimichurri

• Blanch the parsley and set aside. To blanch parsley, place in boiling water for 1 minute and remove.
  1 bunch
• Prepare your garlic and add it to a bowl.
  4 garlic cloves minced and then crushed
• Now finely chop your parsley and add that to the bowl.
• Add the rest of the ingredients to the bowl and mix well.
  ⅛ teaspoon red pepper flakes, 1 lemon squeezed, ¼ cup vegetable oil, ⅛ cup white vinegar, 1 teaspoon of salt, 2 tablespoon of water, ¼ cup of olive oil
• The longer this sits the better it tastes so I usually try to let it sit for at least 20 minutes.

Vegetables

• Add all of your vegetables to a large sheet pan.
  4 medium yukon gold potatoes, 1 red bell pepper, 1 green bell pepper, 1 red onion
• Now add your olive oil and kosher salt and with your hands toss all of together right on the sheet pan.
  2 tablespoon olive oil, ¼ teaspoon kosher salt
• Place in your pre-heated oven for 20-25 minutes (flipping half way through) until the vegetables start to brown. You may need to add a few more minutes depending on your oven.
• When done, remove the vegetables from the oven and place on to a large platter.
• Drizzle half of your chimichurri sauce over the vegetables while they are still hot.
• Serve the remaining chimichurri on the side.