Roasted Veggie Summer Salad

• 2 cups carrot (240 g), sliced diagonally
• 2 cups baby potato (450 g), halved
• 1 cup yellow squash (150 g), roughly chopped
• 1 cup zucchini (150 g), roughly chopped
• olive oil, to taste
• salt, to taste
• pepper, to taste
• 1 tablespoon fresh oregano, minced
• 3 cloves garlic, chopped
• ½ cup radish (60 g), sliced
• mixed greens salad

Chimichurri Dressing

• 1 cup fresh cilantro (40 g)
• 1 cup fresh flat-leaf parsley (40 g)
• 3 cloves garlic
• ½ teaspoon salt
• ½ teaspoon pepper
• ¼ cup olive oil (60 mL)
• 1 lime, juiced
• 2 tablespoons red wine vinegar