ROASTED VEGETABLE TOSTADAS WITH CHIPOTLE CREAM
Provided by Giada De Laurentiis
Categories main-dish
Time 55m
Yield 6 servings
Number Of Ingredients 14
Steps:
- Place an oven rack in the center of the oven and preheat to 400 degrees F. Spray a heavy baking sheet with vegetable oil cooking spray or line with parchment paper.
- For the vegetables: Toss the zucchini, bell pepper, squash, oil, cumin, oregano and salt in a medium bowl. Spread the mixture in a single layer on the prepared baking sheet. Roast until the vegetables are golden and tender, 25 to 30 minutes.
- For the tostadas: Brush both sides of the tortillas with the oil using a pastry brush. Heat a 12-inch nonstick skillet over medium heat. Working in batches, cook the tortillas until crispy, 2 to 3 minutes on each side. Drain on paper towels.
- For the cream: Mix the pepper, sour cream, lime juice and agave until smooth in a small bowl.
- Spoon the vegetables on top of the tostadas and serve with a dollop of the chipotle cream.
ROASTED VEGETABLES WITH CHIPOTLE CREAM
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.
Provided by Sharon123
Categories Vegetable
Time 45m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- 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.
Nutrition Facts : Calories 324.9, Fat 12.4, SaturatedFat 2.2, Cholesterol 4, Sodium 776.6, Carbohydrate 50.6, Fiber 7.1, Sugar 10.7, Protein 7.8
ROASTED VEGETABLE MEDLEY WITH CHIPOTLE
Medley of sweet potatoes, carrots, and peppers with a chipotle-parsley seasoning.
Provided by awilson0904
Categories Side Dish Vegetables Sweet Potatoes
Time 55m
Yield 2
Number Of Ingredients 7
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Coat a 9x13-inch pan with cooking spray.
- Combine sweet potato and carrots in the prepared pan. Sprinkle with 1/4 cup parsley and 1 teaspoon chipotle pepper powder.
- Cook in the preheated oven for 25 minutes. Add bell pepper and remaining parsley and cook until vegetables are cooked through but slightly crunchy, about 10 minutes more.
- Remove from the oven and add salt and more chipotle powder to taste.
Nutrition Facts : Calories 162 calories, Carbohydrate 36.6 g, Fat 0.7 g, Fiber 7.8 g, Protein 3.7 g, SaturatedFat 0.1 g, Sodium 217 mg, Sugar 11.8 g
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