On a baking sheet lined with parchment paper, add carrots, potatoes, yellow squash, and zucchini.
3. Step
Drizzle with olive oil and season with salt, pepper, oregano, and garlic, and mix to evenly coat the coat the vegetables. *Note: You may need to quarter the potatoes if they are too thick so they roast faster.
4. Step
Bake for 25-30 minutes, until the vegetables are golden brown.
5. Step
Make the chimichurri dressing: combine the cilantro, parsley, garlic, salt, pepper, olive oil, lime juice, and red wine vinegar in a food processor and blend until smooth.
6. Step
Add a large handful of greens to a large bowl. Top with the roasted vegetables and sliced radishes.
7. Step
Pour over the chimichurri dressing and toss until evenly distributed.
