Roasted Vegetable Spread
Serves: 6
Santiago Howell
1 January 1970
Based on User reviews:
53
Spice
45
Sweetness
43
Sourness
40
mins
Prep time (avg)
5
Difficulty
Ingredients:
1 medium
Onion (sliced into rings)4 cloves
Garlic (crushed)1 small
Zucchini (sliced)1 tbsp
Olive Oil230 g
Cream CheeseDirections:
1
Preheat oven to 400 degrees F
2
Place the bell pepper, onion, garlic, zucchini, and olive oil in a medium mixing bowl and toss until the vegetables are coated
3
Spread the vegetables evenly on sheet pan lined with foil and place to the oven
4
Roast, tossing occasionally, until they are soft and are beginning to turn brown around the edges, approximately 45 minutes
5
Remove from the oven and cool completely
6
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
7
Taste and season with salt and pepper, if desired
8
Spread on soft bread, such as challah, foccacia, or pita bread
9
Store in the refrigerator in an airtight container for up to 1 week