Roasted Vegetable Spread
photo by Feej3940
- Ready In:
- 1hr
- Ingredients:
- 8
- 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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Reviews
-
Very nice! The proportions are fairly flexible. We usually include more garlic, and a bit of a hot pepper. With a little bit of planning, you can roast these veggies while you have the oven on for something else. The recipe amount is a little more olive oil than I need for the amount of vegetables. Two or 3 tablespoons is sufficient.
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This was SO GOOD! I shared it with friends as a cracker & veggie dip. I plan to use any that's left over on a toasted bagel for breakfast. This was very easy & tastes gourmet. I processed it a bit more than suggested, because I wanted it more creamy. I think it's just perfect this way. Thank you very much for sharing this recipe!
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HOLY SCHMOLEY! This knocked my socks off! I too saw this on an episode of Alton Brown and DH and I both thought this looked like a great way to add the vitamins and minerals found in veggies in a creative way. Finally got around to making it and used half a green bell pepper, half a large onion, 4 garlic cloves, half a summer squash and some Mrs. Dash for seasoning and cooked them for 25 minutes at 475. Let 'em cool for a few minutes, then pulsed them with the cream cheese and added about a tablespoon of leftover spinach pesto I had and WOWSER! So tasty, so creamy...would be awesome on bagels, with chips or as a veggie dip. DH and I thought of many ways to use this (or just to have in the fridge as a quick meal standby). This is our newest staple. Thanks for posting SkysMama!