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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 6 |
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I initially tried it because I thought it was great way to get my family to eat some veggies. This turned out better than I thought. The first batch I made was gone within an hour and the next day, I was back at the store getting ingredients to make more. I've adjusted the original recipe to add more onions and garlic (personal preference) so adjust the qtys of these to taste. You can also use low-fat cream cheese instead of regular cream cheese. This is a great with any kind of soft breads (challah, focaccia), bagels and even as a dip for vegetables. If you have leftovers, you can store it in an airtight container in the refrigerator for up to a week. Ingredients:
1 red bell pepper, sliced into rings |
2 medium onions, sliced into rings |
6 garlic cloves, peeled & crushed |
1 small zucchini, sliced |
1/4 cup olive oil |
8 ounces cream cheese, softened |
kosher salt |
fresh ground black pepper |
Directions:
1. Preheat oven to 400 degrees F.
2. Place bell pepper, onion, garlic, zucchini and olive oil in a bowl and toss until all the vegetables are evenly coated.
3. Spread the vegetables evenly on a sheet pan lined with foil and place in oven.
4. Roast, tossing occasionally, until they are soft and are beginning to brown around the edges, approximately 45 minutes.
5. Remove from oven and cool completely.
6. Place cooled vegetables in a food processor with cream cheese and process until well combined and spreadable. Do not process until completely smooth. (If you don't have a food processor, you can chop the roasted vegetables finely then mix it with the cream cheese by hand.).
7. Season with salt and pepper.
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