Roasted Vegetable Nachos
Author: 
Recipe type: Appetizer
Prep time: 
Cook time: 
Total time: 
Serves: 5
 
Perfect for parties, fresh roasted vegetables put a tasty spin on typical nachos.
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!
Recipe by The Pescetarian and the Pig at https://www.thepescetarianandthepig.com/2012/01/30/roasted-vegetable-nachos/