Roasted Vegetable Nachos

For some reason, nachos have been my craving for months now. Literally months. And now, with the Superbowl coming up (can you believe it’s almost February?) I had the perfect excuse to make a heaping dish of hot, cheesy tortilla chips smothered in piles of roasted vegetables and Greek yogurt… Just so I could share the recipe with you. Yup. Aren’t I thoughtful?

So, for real, one of the best parts of these nachos is that, not only do all of the vegetables add a healthy touch and a ton of flavor, but that salsa becomes unnecessary. They’re also a fun twist on the typical limey, cilantro-y, onion-y, beany toppings using squashes, asparagus, and basil.

I use nonfat Greek yogurt as the final touch instead of sour cream. I’m telling you, if your men don’t see the label, they won’t know the difference ;)

Roasted Vegetable Nachos

  • 1 Medium Tomato, diced
  • 5 Garlic Cloves, sliced
  • 1/2 Cup Diced Zucchini
  • 1/2 Cup Diced Yellow Squash
  • 1/3 Cup Asparagus Tips
  • 5 Large Leaves Fresh Basil, Sliced in Ribbons
  • 1/2 Avocado, Diced
  • 1 Bag Torilla Chips
  • 1 Cup Shredded Cheddar and Monterey Jack Cheese
  • Salt and Pepper to Taste
  • Greek Yogurt for Garnish

Preheat oven to 350º. Prepare vegetables.

Lightly oil a baking pan with olive oil and spread vegetables (except avocado– set aside avocado) out on the pan. Salt and pepper to taste. Place covered with aluminum foil in oven for 10 minutes. Remove from oven and in an oven safe dish, layer all ingredients. I like to go tortilla chips, cheese, roasted veggies, avocado, repeat ;) I try to make sure almost every chip has cheese.

Place back in the oven for 10-15 minutes until cheese is fully melted, but not bubbling.

Garnish with Greek Yogurt or Sour Cream. Serve hot!

Unquestionably delicious :)

Roasted Vegetable Nachos
 
Prep time
Cook time
Total time
 
Perfect for parties, fresh roasted vegetables put a tasty spin on typical nachos.
Author:
Recipe type: Appetizer
Serves: 5
Ingredients
  • 1 Medium Tomato, diced
  • 5 Garlic Cloves, sliced
  • ½ Cup Diced Zucchini
  • ½ Cup Diced Yellow Squash
  • ⅓ Cup Asparagus Tips
  • 5 Large Leaves Fresh Basil, Sliced in Ribbons
  • ½ Avocado, Diced
  • 1 Bag Torilla Chips
  • 1 Cup Shredded Cheddar and Monterey Jack Cheese
  • Salt and Pepper to Taste
  • Greek Yogurt for Garnish
Instructions
  1. Preheat oven to 350º. Prepare vegetables.
  2. Lightly oil a baking pan with olive oil and spread vegetables (except avocado– set aside avocado) out on the pan. Salt and pepper to taste.
  3. Place covered with aluminum foil in oven for 10 minutes.
  4. Remove from oven and in an oven safe dish, layer all ingredients. I like to go tortilla chips, cheese, roasted veggies, avocado, repeat.
  5. Place back in the oven for 10-15 minutes until cheese is fully melted, but not bubbling.
  6. Garnish with Greek Yogurt or Sour Cream. Serve hot!

 

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4 Responses to “Roasted Vegetable Nachos”

  1. January 30, 2012 at 8:06 am #

    Congrads on this blog! I’m not a cook at all, but it’s inspiring me to want to try… wish I could just order them…. and have them sent. Bravo! And it’s great because Jackson and I have just become vegetarians 4 months ago…

    • February 9, 2012 at 5:08 pm #

      Thank you, JD! Wow, I’m surprised you became vegetarians while traveling the world! Is it difficult to find vegetarian items in each country? And when are you going to persuade the little one to follow suit? ;)

  2. January 30, 2012 at 12:51 pm #

    I love the flavor of roasted vegetables in dishes:) Thanks for sharing!

    • February 9, 2012 at 5:08 pm #

      As an avid eater of roasted vegetables, I’d have to agree! ;)

Your comments make my heart (and my piglet) smile!

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