Roasted Vegetables with Chipotle Cream

Total Time:
45 min
Prep:
15 min
Cook:
30 min

Yield:
4 servings
Level:
Easy

Ingredients
  • Roasted Vegetables:
  • Vegetable oil cooking spray, for spraying baking sheet
  • 1 small (1-pound) butternut squash, peeled, seeded and diced into 1/2-inch cubes (3 cups)
  • 2 medium zucchini, cut into 1/2-inch pieces
  • 1 red bell pepper, cut into 1/2-inch pieces
  • One 15-ounce can kidney beans, rinsed and drained
  • 3 tablespoons extra-virgin olive oil
  • 2 teaspoons ground cumin
  • 1 1/2 teaspoons dried oregano
  • 1 teaspoon kosher salt
  • 2 whole wheat pita breads
  • Chipotle Cream:
  • 1/2 cup plain nonfat (0-percent) Greek yogurt
  • 1 tablespoon fresh lime juice
  • 1 teaspoon light agave nectar
  • 1 small canned chipotle pepper, finely diced
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.


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    This recipe is featured in:

    Healthy Side Dish Recipes