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Roasted Vegetables with Chipotle Cream

Roasted Vegetables with Chipotle Cream
PREP TIME
15 min
COOK TIME
30 min
YIELDS
4 servings

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. 

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Ingredients

Roasted Vegetables

Vegetable oil cooking spray, for spraying baking sheet
1
small butternut squash, peeled seeded and diced into ½-inch cubes (3 cups)
2
medium zucchini, cut into ½-inch pieces
1
red bell pepper, cut into ½-inch pieces
1
can kidney beans (15 oz), rinsed and drained
3
Tbsp extra-virgin olive oil
2
tsp ground cumin
1 ½
tsp dried oregano
1
tsp kosher salt
2
whole wheat pita breads

Chipotle Cream

½
cup greek yogurt, plain nonfat (0%)
1
Tbsp fresh lime juice
1
tsp light agave nectar
1 1
small canned chipotle pepper, finely diced
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Directions

Step 1

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.

Step 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.

Step 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.

Step 4

In a small bowl, mix together the yogurt, lime juice, agave and chipotle pepper until smooth.

Step 5

Spoon the vegetable mixture on top of the crispy pitas and serve with a dollop of the chipotle cream.

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My rating for Roasted Vegetables with Chipotle Cream
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