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Roasted Vegetable Spread

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“Cream cheese spread for bagels, etc. (from dining downloads).”
1hr 30mins

Ingredients Nutrition


  1. Toss the bell pepper, onion, garlic, zucchini, carrot, and canola oil in a bowl to coat vegetables.
  2. Spread evenly on a foil lined cookie sheet; sprinkle with salt and pepper.
  3. Roast at 400 degrees Fahrenheit for 45 minutes, stirring every 10 to 15 minutes.
  4. Once the edges start to brown, they are ready! Set aside to cool.
  5. 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.
  6. Place the remaining vegetables in a food processor and pulse until finely minced but not pureed.
  7. Add cream cheese until well combined but not completely smooth. You do not want it whipped.
  8. Once combined, transfer mixture to a bowl; stir in the green onion and reserved 1/3 vegetables.
  9. Store in the refrigerator in an airtight container for up to 1 week.

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