Roasted Vegetable Spread

Recipe by gertc96
READY IN: 1hr
YIELD: 1 3/4 cups
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Preheat oven to 400 degrees F.
  • Place the bell pepper, onion, garlic, zucchini, and olive oil in a medium mixing bowl and toss until the vegetables are coated.
  • Spread the vegetables evenly on sheet pan lined with foil and place in the oven.
  • Roast, tossing occasionally, until they are soft and are beginning to turn brown around the edges, approximately 45 minutes. Remove from the oven and cool completely.
  • Place the vegetables in the bowl of a food processor along with the cream cheese and process until well combined and spreadable; do not process until completely smooth.
  • Taste and season with salt and pepper, if desired.
  • Spread on soft bread, such as challah, foccacia, or pita bread.
  • You can store this in the refridgerator for up to one week.
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