Grilled Lamb Chops with Roasted Summer Squash & Chimichurri

Ingredients

• 1 teaspoon fresh oregano leaves
• 1 ½ tablespoons coarsely chopped shallots
• 3 tablespoons extra-virgin olive oil, divided
• ½ cup fresh flat-leaf parsley leaves
• 2 garlic cloves, peeled
• 1 ½ teaspoons fresh lemon juice
• 1 ½ teaspoons sherry vinegar
• + 7 more ingredients
• • Cooking spray
  • 6 (5-ounce) lamb loin chops, trimmed (about 1 inch thick)
  • 3 medium zucchini, cut crosswise into 1/4-inch-thick slices (about 3/4 pound)
  • 3 medium yellow squash, cut lengthwise into 1/4-inch-thick slices (about 3/4 pound)
  • 1 teaspoon freshly ground black pepper, divided
  • 1 teaspoon salt, divided
  • Dash of crushed red pepper

1. Bring 2 cups water to a boil in a small saucepan. Add garlic to pan; reduce heat, and simmer 3 minutes. Remove garlic from water; cool. Coarsely chop garlic. 2. Place garlic, 1/2 cup parsley, 2 tablespoons oil, shallots, and next 4 ingredients (through red pepper) in a food processor; process ...

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