Roasted Vegetable Spread

Total Time: 1 hr 30 mins Preparation Time: 30 mins Cook Time: 1 hr

Ingredients

• Servings: 16
• 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

Recipe

• 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.