Roasted Vegetable Spread

Name: Roasted Vegetable Spread
Prep time: P0Y0M0DT0H15M0.000S
Cook time: P0Y0M0DT0H45M0.000S
Total time: P0Y0M0DT1H0M0.000S
Yield: 1 3/4 cups spread
Cuisine: american
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

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Level: Easy
Total: 1 hr

Prep: 15 min
Cook: 45 min

Yield: 1 3/4 cups spread

Level: Easy
Total: 1 hr

Prep: 15 min
Cook: 45 min

Yield: 1 3/4 cups spread

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

Directions

Preheat oven to 400 degrees F.
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.
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.
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.