Giada De Laurentiis - Roasted Vegetable Tostadas with Chipotle Cream

Roasted Vegetable Tostadas with Chipotle Cream

6 servings


Vegetables Vegetable oil cooking sprayvegetable cooking spray1 2 medium zucchini, cut into ½-inch cubeszucchini2 1 red bell pepper, cored, seeded and cut into ½-inch piecesred bell pepper1 One 1-pound butternut squash, peeled, seeded and diced into ½-inch cubes (3 cups)butternut squash1 ¼ cup extra-virgin olive oilextra-virgin olive oil¼ 2 teaspoons ground cuminground cumin2 1 ½ teaspoons dried oreganodried oregano leaves1 ½ 1 teaspoon kosher saltkosher salt1
Tostadas Six 6 ½ or 7 ½-inch diameter corn or whole grain tortillascorn tortilla6 ½ cup extra-virgin olive oilextra-virgin olive oil½
Chipotle Cream 1 canned chipotle pepper, finely dicedchipotle chiles1 1 cup sour cream or refrigerated egg-free mayonnaise, such as Vegenaisesour cream1 1 tablespoon fresh lime juicelime juice1 1 teaspoon agaveagave nectar1


Vegetables 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. 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.
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.
Chipotle 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.