Roasted Vegetables With Chipotle Cream

Total Time: 45 mins Preparation Time: 15 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 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

Recipe

• 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.