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Roasted Vegetable Spread

Roasted Vegetable Spread
PREP TIME
15 min
COOK TIME
45 min
YIELDS
1 serving

Yield: 1 3/4 cups of spread

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Ingredients

1
red bell pepper, sliced into rings
1
medium onion, sliced into rings
4
cloves garlic, crushed
1
small zucchini, sliced
1
Tbsp olive oil
8
oz cream cheese
Kosher salt
Freshly ground black pepper
Challah, foccacia, or pita bread, for serving
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Directions

Step 1

Preheat oven to 400ºF.

Step 2

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 to 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.

Step 3

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.

Step 4

Taste and season with salt and pepper, if desired. Spread on soft bread, such as challah, foccacia, or pita bread. Store in the refrigerator in an airtight container for up to 1 week.

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