Recipe courtesy of Giada De Laurentiis
Episode: Feel-Good Food
Roasted Vegetables with Chipotle Cream
Total:
45 min
Active:
15 min
Yield:
4 servings
Level:
Easy
Total:
45 min
Active:
15 min
Yield:
4 servings
Level:
Easy

Ingredients

Roasted Vegetables:
Chipotle Cream:

Directions

For the roasted vegetables: Position an oven rack in the center of the oven and preheat the oven to 425 degrees F. Spray a heavy baking sheet with vegetable oil cooking spray.

In a medium bowl, toss together the butternut squash, zucchini, bell peppers, kidney beans, oil, cumin, oregano and salt. Spread the mixture in a single layer on the baking sheet. Roast until the vegetables are golden and tender, 25 to 30 minutes.

Split the pita breads in half horizontally to make 4 rounds. Arrange in a single layer on a heavy baking sheet. Bake until crisp, 7 to 8 minutes. Set aside to cool.

For the chipotle cream: In a small bowl, mix together the yogurt, lime juice, agave and chipotle pepper until smooth.

Spoon the vegetable mixture on top of the crispy pitas and serve with a dollop of the chipotle cream.

IDEAS YOU'LL LOVE

Herb-Roasted Chicken with Root Vegetables

Recipe courtesy of Eddie Jackson

Roasted Vegetable Soup

Recipe courtesy of Ina Garten

Roasted Carrots

Recipe courtesy of Ina Garten

Orzo with Roasted Vegetables

Recipe courtesy of Ina Garten

Rump Roast with Vegetables

Recipe courtesy of Gourmet Magazine

Roasted Cauliflower

Recipe courtesy of Food Network Kitchen

Lentil Vegetable Soup

Recipe courtesy of Ina Garten

Roasted Vegetable Meatloaf with Balsamic Glaze

Recipe courtesy of Bobby Flay

Baked Penne with Roasted Vegetables

Recipe courtesy of Giada De Laurentiis

Craveworthy Eats 3 Videos

Crave-Worthy Egg Sandwich 03:24

Claire puts her own spin on a bacon, egg and cheese breakfast sandwich.

Browse Reviews By Keyword

          powered by PubExchange

          Get Cooking