Roasted Summer Squash with Chimichurri–Our Place

Ingredients

• 1 zucchini, cut into 1 to 2-inch chunks
• 1 yellow squash, cut into 1 to 2-inch chunks12 cherry tomatoes, whole
• 1 bunch parsley, stems removed
• 4 sprigs mint, stems removed
• 4 sprigs oregano, stems removed
• 1 to 2 teaspoons chili powder (we recommend Espelette)
• ¼ teaspoon ground cumin
• 1 clove garlic, smashed
• 3 to 4 tablespoons white wine vinegar
• Juice from half a lemon
• ½ cup avocado oil, plus more for the vegetables
• Salt and freshly ground black pepper