This bright veggie side dish would make a great match with your barbecue mains like steak or ribs. Replace your fries with this healthy medley and you’re good to go.
ingredients
Roasted Vegetables
Chipotle Cream
directions
Position an oven rack in the center of the oven and preheat the oven to 425ºF. 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.
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.