Roasted Vegetable Spread
Source of Recipe
Alton Brown's Good Eats on Food Network
Recipe Introduction
This does not look very appetizing but it's delicious. I served it with Roman Bread (look in my yeast bread section) but it's also good with crackers.
List of Ingredients
1 red bell pepper, sliced into rings
1 medium sweet onion, sliced into rings
4 cloves garlic, crushed
1 small zucchini, sliced
1 tablespoon olive oil
8 ounces cream cheese (light is fine)
Kosher salt
Freshly ground black pepper
Challah, foccacia, or pita bread, for servingRecipe
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.
Yield: 1 3/4 cups spread
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