Roasted Vegetable Spread

2014-08-17
  • Yield : 1 3/4 cups spread
  • Prep Time : 15m
  • Cook Time : 45m
Average Member Rating

forkforkforkforkfork (0 / 5)

0 5 0
Rate this recipe

fork fork fork fork fork

0 People rated this recipe

Related Recipes:
  • San Fran-Caesar with Sour Dough Croutons

  • Cinnamon Roll Bread Pudding

  • Spiced Venison with Parsnip Puree and Parsley Oil

  • Bonfire Smoky Mary

  • Fresh Cran-Apple Crostata

Ingredients

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

Method

Step 1

Preheat oven to 400 degrees F.

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.

Leave a Reply

Your email address will not be published. Required fields are marked *