Page 22 - Celebrating 10 Years Veggie Van Recipe Book

SNACKS/TENTEMPIÉ
Avocado Veggie Bake
Ingredients
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2 tablespoons olive oil
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1 tablespoon chili powder
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1/2 teaspoon garlic powder
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1 teaspoon ground cumin
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1/4 teaspoon salt
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1/2 medium head of cauliflower,
cut into 1/2-inch thick slices, then
cut into 2-inch pieces, 8 oz. total
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1 medium zucchini, sliced into
1/2-inch thick rounds
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1 cup reduced fat shredded Mexican
or taco seasoned cheese
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1 can black beans, drained
and rinsed (~15 oz)
1 cup canned corn kernels, drained
1 cup cherry tomatoes,
halved lengthwise
1 ripe, fresh avocado, halved,
pitted, peeled and diced
2 scallions, sliced on
diagonal (about 1/2 cup)
1 jalapeño, seeded and sliced
2 tablespoons cilantro leaves
Directions
1. Wash hands with soap and water.
2. Preheat oven to 425F.
3. 4. 5. 6. 7. Combine olive oil, chili powder, cumin, garlic powder and salt.
Brush half of oil mixture on bottom of a 15-inch x 10-
inch baking sheet with shallow sides.
Arrange cauliflower and zucchini on baking sheet in single
layer and brush with remaining oil mixture.
Roast 20 minutes or until fork tender. Top with black beans, corn and cheese
and roast an additional 5 minutes or until heated through and cheese is melted.
Top with tomatoes, avocado, scallions, jalapeño and cilantro.
22 | VEGGIE VAN | 10TH ANNIVERSARY COOKBOOK