Roasted Vegetable Tostadas with Chipotle Cream

I love watching Food Network.  Recently on the show Giada at Home, all the recipes were vegetarian. Needless to say I was super excited!  This recipe is adapted from one featured on the episode.  It was so good!  Even the kids gave it 2 thumbs up :)

You will need:

1 butternut squash, peeled, deseeded and cut into 1/2" pieces
3 zucchini squash, cut into 1/2" pieces
1-2 Bell peppers (I used orange), deseeded and cut in 1/2" pieces
2 tbsp olive oil
1 tsp oregano
2 tsp cumin
1/2 tsp ground chipotle powder
1 tsp salt
5-6 corn tortillas
1 tomato, diced (optional)
1 avocado, diced (optional)

For the cream:

1 C vegan mayo
2-3 canned chipotle peppers in adobo sauce, deseeded and diced
Juice from 1 small lime
1/2 tsp salt
1/4 tsp ground chipotle powder


Preheat oven to 400 F.  In a large bowl, place the first 8 ingredients and stir to combine.  Lay vegetables out onto a baking sheet (lightly sprayed with Pam) in a single layer.  Cook for 30-35 minutes, or until soft and golden brown.

Meanwhile, place ingredients for the cream in a food process and combine until smooth.

To make the tostadas, preheat a skillet on high.  Brush the tortillas on each side with oil.  Place in pan until crispy brown on each side.

To assemble, spread cream on the bottom and pile the veggies on top.  You can top with diced tomatoes and/or diced avocado.  Enjoy!