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Wednesday, January 23, 2013

Roasted Vegetable Tostadas with Chipotle Cream


Roasted Vegetable Tostadas with Chipotle Cream by Giada De Laurentiis

Roasted Vegetable Tostadas with Chipotle Cream
Ingredients
Vegetables:
·         Vegetable oil cooking spray
·         2 medium zucchini, cut into 1/2-inch cubes
·         1 red bell pepper, cored, seeded and cut into 1/2-inch pieces
·         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

Tostadas:

·         Six 6 1/2 or 7 1/2-inch diameter corn or whole grain tortillas
·         1/2 cup extra-virgin olive oil

Chipotle Cream:

·         1 canned chipotle pepper, finely diced
·         1 cup sour cream or refrigerated egg-free mayonnaise, such as Vegenaise
·         1 tablespoon fresh lime juice
·         1 teaspoon agave
Roasted Vegetable Tostadas with Chipotle Cream
 Directions
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.

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