Recipe courtesy of Giada De Laurentiis

Roasted Vegetables with Chipotle Cream

Getting reviews...
Save Recipe
  • Level: Easy
  • Total: 45 min
  • Active: 15 min
  • Yield: 4 servings
Share This Recipe

Ingredients

Roasted Vegetables:

Chipotle Cream:

Directions

  1. 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.
  2. 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.
  3. 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.
  4. For the chipotle cream: In a small bowl, mix together the yogurt, lime juice, agave and chipotle pepper until smooth.
  5. Spoon the vegetable mixture on top of the crispy pitas and serve with a dollop of the chipotle cream.

Stream discovery+

Your favorite shows, personalities, and exclusive originals. All in one place.

Subscribe Now

Related Pages