Roasted Vegetable Spread
- Level: Easy
- Total: 1 hr
- Prep: 15 min
- Cook: 45 min
- Yield: 1 3/4 cups spread
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
Directions
- 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.
Get the Recipe
Perfect Cranberry Sauce
This ruby-hued sauce is a breeze to make with either fresh or frozen fruit.
Now Playing
Perfect Cranberry Sauce 00:33
This ruby-hued sauce is a breeze to make with either fresh or frozen fruit.
Get the Recipe
Now Playing
Sticky Pecan Pull-Apart Bread 00:37
This simple dessert is a crowd pleaser that only uses a few ingredients.
Get the recipe
Now Playing
Sheet Pan Thanksgiving Sides 01:22
All of turkey's favorite sidekicks bake together on one sheet pan.
Get the Recipe
Now Playing
Turkey Bread 00:58
This bread makes for an awesome centerpiece at any Thanksgiving table.
Get the Recipe
Now Playing
Ree's Perfect Pot Roast 04:14
Lots of trial and error went into the recipe for Ree's Perfect Pot Roast.
Get the recipe
Now Playing
Giant Peanut Butter Cookie 00:59
Win the next cookie swap with this gigantic cookie-cake.
Get the Recipe
