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.