Roasted Vegetable spread
Source of Recipe
"Nana" to Bubbe & Alex
1 each, red, yellow and one green bell pepper, diced
1 medium red onion, diced
6 green onions sliced
4 cloves garlic, crushed
1 small zucchini, diced
1 small eggplant, skinned, cleaned and diced
1 basket cherry tomatoes, sliced in half
8 ozs mushrooms,fresh sliced
3 tablespoons olive oil
8 ounces cream cheese
Kosher salt
Freshly ground black pepper
2 tbsp fresh rosemary, minced up, or 1 1/2 tsp crushed dried
Preheat oven to 400 degrees F.
Place the Veggies, rosemary, ground pepper, garlic and olive oil in
a 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, leave it kind of chunky(I reserve
half the veggies to add after its all been processed and mixed well,
that way your sure you'll have some good chunks.
Taste and season with salt and pepper, if desired. Spread on soft
bread, such as challah, foccacia, or pita bread, or this is
delicious to make rollups with flat bread or flavored tortillas.
Store in the refrigerator in an airtight container for up to 1 week.
If making rollups, make at least 8 hours ahead, store in an airtight
container, then remove and slice into 1 inch slices.
|
|
member logon
