Roasted Vegetable Spread
- Ready In:
- 1hr 30mins
- Ingredients:
- 8
- Serves:
-
16
ingredients
- 1 red bell peppers or 1 orange bell pepper, sliced
- 1 medium sweet onion, sliced
- 4 garlic cloves, crushed
- 1 zucchini, sliced
- 1 carrot, sliced
- 1 tablespoon canola oil
- 16 ounces cream cheese, softened
- 2 green onions, thin sliced
directions
- Toss the bell pepper, onion, garlic, zucchini, carrot, and canola oil in a bowl to coat vegetables.
- Spread evenly on a foil lined cookie sheet; sprinkle with salt and pepper.
- Roast at 400 degrees Fahrenheit for 45 minutes, stirring every 10 to 15 minutes.
- Once the edges start to brown, they are ready! Set aside to cool.
- When the vegetables have cooled completely (do not be impatient with this; you don’t want to melt the cream cheese!), chop 1/3 of the vegetables and set aside.
- Place the remaining vegetables in a food processor and pulse until finely minced but not pureed.
- Add cream cheese until well combined but not completely smooth. You do not want it whipped.
- Once combined, transfer mixture to a bowl; stir in the green onion and reserved 1/3 vegetables.
- Store in the refrigerator in an airtight container for up to 1 week.
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