Roasted Vegetables With Chipotle Cream

• 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
• Chipotle Cream
• 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

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.

vegetable oil cooking spray, butternut squash, zucchini, red bell pepper, kidney bean, extravirgin olive oil, ground cumin, oregano, kosher salt, whole wheat pita breads, cream, yogurt, lime juice, light agave, pepper

Taken from www.food.com/recipe/roasted-vegetables-with-chipotle-cream-514717 (may not work)