Roasted Vegetables With Chipotle Cream Recipe

Name: Roasted Vegetables With Chipotle Cream
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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; 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

Servings: persons

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

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.

271

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 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, and more.

Yes, Roasted Vegetables With Chipotle Cream falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Roasted Vegetables With Chipotle Cream

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