Roasted Vegetables With Chipotle Cream

Name: Roasted Vegetables With Chipotle Cream
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 serving(s)
Ingredients: 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 1/2 teaspoons dried oregano; 1 teaspoon kosher salt; 2 whole wheat pita breads; 1/2 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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Recipe by Sharon123

A yummy way to have so good for you roasted vegetables with a creamy kicked up sauce. From Giada at Home EPISODE: Feel-Good Food.

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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 ¹⁄₂

teaspoons dried oregano
1

teaspoon kosher salt
2

whole wheat pita breads
Chipotle Cream
¹⁄₂

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

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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