Roasted Vegetables with Chipotle Cream

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  • Level: Easy
  • Total: 45 min
  • Active: 15 min
  • Yield: 4 servings
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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 


  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.
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