Recipe courtesy of Giada De Laurentiis
Episode: Meatless Mondays
Save Recipe Print
Total:
55 min
Prep:
15 min
Cook:
40 min
Yield:
6 servings
Level:
Easy
Total:
55 min
Prep:
15 min
Cook:
40 min
Yield:
6 servings
Level:
Easy

Ingredients

Vegetables:
Tostadas:
Chipotle Cream:

Directions

Watch how to make this recipe.

Place an oven rack in the center of the oven and preheat to 400 degrees F. Spray a heavy baking sheet with vegetable oil cooking spray or line with parchment paper.

For the vegetables: Toss the zucchini, bell pepper, squash, oil, cumin, oregano and salt in a medium bowl. Spread the mixture in a single layer on the prepared baking sheet. Roast until the vegetables are golden and tender, 25 to 30 minutes.

For the tostadas: Brush both sides of the tortillas with the oil using a pastry brush. Heat a 12-inch nonstick skillet over medium heat. Working in batches, cook the tortillas until crispy, 2 to 3 minutes on each side. Drain on paper towels.

For the cream: Mix the pepper, sour cream, lime juice and agave until smooth in a small bowl.

Spoon the vegetables on top of the tostadas and serve with a dollop of the chipotle cream.

More from:

Spicy Foods

Get the Recipe

Whole Roasted Stuffed Cauliflower

Cauliflower gets the royal treatment with a cheesy, bacony kale stuffing.

IDEAS YOU'LL LOVE

Roasted Vegetable Pasta

Recipe courtesy of Food Network Kitchen

Oven-Roasted Root Vegetables

Recipe courtesy of Food Network Kitchen

Roasted Vegetable Frittata

Recipe courtesy of Ina Garten

Orzo with Roasted Vegetables

Recipe courtesy of Ina Garten

Roasted Vegetables with Balsamic Glaze

Recipe courtesy of Trisha Yearwood

Baked Penne with Roasted Vegetables

Recipe courtesy of Giada De Laurentiis

Roast Chicken With Spring Vegetables

Recipe courtesy of Food Network Kitchen

Lemon and Herb Roast Chicken and Vegetables

Recipe courtesy of Food Network Kitchen

Chicken Tostadas

Recipe courtesy of Food Network Kitchen

Browse Reviews By Keyword

          Latest Stories