Roasted Vegetable Spread
- Reviews 3
Ready In: 1 hr
Yields: 1 3/4 cup spread
Ingredients
- 1 red bell pepper, sliced into rings
- 2 medium onions, sliced into rings
- 6 garlic cloves, peeled & crushed
- 1 small zucchini, sliced
- 1⁄4 cup olive oil
- 8 ounces cream cheese, softened
- kosher salt
- fresh ground black pepper
Directions
- Preheat oven to 400 degrees F.
- Place bell pepper, onion, garlic, zucchini and olive oil in a bowl and toss until all the vegetables are evenly coated.
- Spread the vegetables evenly on a sheet pan lined with foil and place in oven.
- Roast, tossing occasionally, until they are soft and are beginning to brown around the edges, approximately 45 minutes.
- Remove from oven and cool completely.
- Place cooled vegetables in a food processor with cream cheese and process until well combined and spreadable. Do not process until completely smooth. (If you don't have a food processor, you can chop the roasted vegetables finely then mix it with the cream cheese by hand.).
- Season with salt and pepper.
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