Roasted Vegetable Spread

1. 1

   Toss the bell pepper, onion, garlic, zucchini, carrot, and canola oil in a bowl to coat vegetables.

2. 2

   Spread evenly on a foil lined cookie sheet; sprinkle with salt and pepper.

3. 3

   Roast at 400 degrees Fahrenheit for 45 minutes, stirring every 10 to 15 minutes.

4. 4

   Once the edges start to brown, they are ready!

5. 5

   Set aside to cool.

6. 6

   When the vegetables have cooled completely (do not be impatient with this; you dont want to melt the cream cheese!

7. 7

   ), chop 1/3 of the vegetables and set aside.

8. 8

   Place the remaining vegetables in a food processor and pulse until finely minced but not pureed.

9. 9

   Add cream cheese until well combined but not completely smooth.

10. 10

    You do not want it whipped.

11. 11

    Once combined, transfer mixture to a bowl; stir in the green onion and reserved 1/3 vegetables.

12. 12

    Store in the refrigerator in an airtight container for up to 1 week.

* Per serving · 4 servings · Values may vary.

No additional tips available.