Roasted Vegetable Spread

1. 1

   Preheat oven to 400 degrees F.

2. 2

   Place the bell pepper, onion, garlic, zucchini, and olive oil in a medium mixing bowl and toss until the vegetables are coated.

3. 3

   Spread the vegetables evenly on sheet pan lined with foil and place in the oven.

4. 4

   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.

5. 5

   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.

6. 6

   Taste and season with salt and pepper, if desired.

7. 7

   Spread on soft bread, such as challah, foccacia, or pita bread.

8. 8

   You can store this in the refridgerator for up to one week.

* Per serving · 4 servings · Values may vary.

No additional tips available.