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Roasted Vegetables with Chipotle Cream Recipe

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This recipe for Roasted Vegetables with Chipotle Cream is from A Cookbook for Amanda, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
Vegetables:

Olive oil cooking spray
2 medium zucchini, cut into 1/2-inch cubes
2 red bell peppers, cored, seeded and cut into 1/2-inch cubes
one 1-pound butternut squash, peeled, seeded and diced into 1/2-inch cubes (3 cups)
1/4 cup extra-virgin olive oil
2 teaspoons ground cumin
1 1/2 teaspoons dried oregano
1 teaspoon kosher salt

Chipotle Cream:

1 canned chipotle pepper, finely diced
1 cup fat free Greek yogurt
1 tablespoon fresh lime juice
1 teaspoon agave

Directions:
Directions:
Place an oven rack in center of the oven and preheat to 400º. Spray a heavy baking sheet with olive oil cooking spray.
Toss the zucchini, bell peppers, squash, oil, cumin, oregano and salt in a medium bowl. Spread the mixture in a single layer on the prepared baking sheet. Roast until vegetables are golden and tender, 25 to 30 minutes.

For the Chipotle Cream:
Mix the pepper, sour cream, lime juice and agave until smooth in a small bowl. Serve as a dipping sauce for vegetables.

Number Of Servings:
Number Of Servings:
4

 

 

 

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