Autumn Roasted Vegetables with Chimichurri Sauce

each yellow squash,, diced 1 inch butternut squash, peeled and diced 1 inch each red onion, diced 1 inch mushrooms, Whole,washed carrot, peeled, diced 1 inch, blanched for 5 minutes each red bell pepper, 1 inch dice vegetable oil garlic, finely chopped cilantro salt, pepper....Taste and add as you like:) thyme and oregano garlic, peeled, and chopped coarse Cayenne red pepper fresh parsley leaves, remove the stems lightly chopped cilantro, remove the stems, lightly chopped lemon juice (fresh squeezed) olive oil kosher salt

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