Roasted Vegetable Spread

Total Time: 1 hr Preparation Time: 15 mins Cook Time: 45 mins

Ingredients

• 1 red bell pepper, sliced into rings
• 1 medium onion, sliced into rings
• 4 garlic cloves, crushed
• 1 small zucchini, sliced
• 1 tablespoon olive oil
• 8 ounces cream cheese
• kosher salt
• fresh ground black pepper
• challah or focaccia bread or pita bread, for serving

Recipe

• 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 in the oven.
• 4 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.
• 5 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.
• 6 taste and season with salt and pepper, if desired.
• 7 spread on soft bread, such as challah, foccacia, or pita bread.
• 8 you can store this in the refridgerator for up to one week.