Roasted Vegetables with Chipotle Cream

ingredients

4 servings
 
Roasted Vegetables:
Vegetable oil cooking spray, for spraying baking sheetvegetable cooking spray1
1 small (1-pound) butternut squash, peeled, seeded and diced into ½-inch cubes (3 cups)butternut squash1
2 medium zucchini, cut into ½-inch pieceszucchini2
1 red bell pepper, cut into ½-inch piecesred bell pepper1
One 15-ounce can kidney beans, rinsed and drainedcan organic kidney beans1
3 tablespoons extra-virgin olive oilextra-virgin olive oil3
2 teaspoons ground cuminground cumin2
1 ½ teaspoons dried oreganodried oregano leaves1 ½
1 teaspoon kosher saltkosher salt1
2 whole wheat pita breadswhole wheat pita bread(s)2
Chipotle Cream:
½ cup plain nonfat (0-percent) Greek yogurtplain greek yogurt½
1 tablespoon fresh lime juicelime juice1
1 teaspoon light agave nectaragave nectar1
1 small canned chipotle pepper, finely dicedcanned chipotle pepper1

instructions

 
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.
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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