Roasted Vegetable Nachos
Author: The Pescetarian and the Pig
Recipe type: Appetizer
Prep time:
Cook time:
Total time:
Serves: 5
- 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
- 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.
- 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!
Recipe by The Pescetarian and the Pig at https://www.thepescetarianandthepig.com/2012/01/30/roasted-vegetable-nachos/
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