ROASTED VEGETABLE TOSTADAS WITH CHIPOTLE CREAM

Roasted Vegetable Tostadas with Chipotle Cream image

Provided by Giada De Laurentiis

Time 55m

Yield 6 servings

Number Of Ingredients 14

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

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.