Roasted Vegetables With Chipotle Cream

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READY IN: 45mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
  • vegetable oil cooking spray, for spraying baking sheet
  • 1
    small butternut squash, peeled, seeded and diced into 1/2-inch cubes (1 pound-about 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 bean, rinsed and drained
  • 3
    tablespoons extra-virgin olive oil
  • 2
    teaspoons ground cumin
  • 1 12
    teaspoons dried oregano
  • 1
    teaspoon kosher salt
  • 2
    whole wheat pita breads
  • Chipotle Cream
  • 12
    cup plain nonfat Greek yogurt (0-percent, or plain soy yogurt or sour cream)
  • 1
    tablespoon fresh lime juice
  • 1
    teaspoon light agave nectar
  • 1
    small canned chipotle pepper, finely diced
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DIRECTIONS

  • 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.
  • 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.
  • For the 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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