Recipes : Roasted Vegetable Spread : Food Network

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Roasted Vegetable Spread
Recipe courtesy Alton Brown, 2004

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

Instructions

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.