Roasted Vegetable Spread

Makes 1 medium sized bowl

Holly Soldenski

Lightly spicy spread

ingredients

1 red bell pepper, sliced into 4 rings
1 medium onion, sliced into quarters -- do not separate rings
4 cloves garlic, crushed
1 small zucchini, sliced
1 tablespoon olive oil
8 ounces cream cheese (light works fine)
Kosher salt
Freshly ground black pepper
Bread for serving -- challah, foccacia, french, or pita bread. The spread also would be good on bagels.

1
Preheat oven to 400°.
2
Place the bell pepper, onion, garlic, zucchini, and olive oil in a medium mixing bowl and toss until the vegetables are coated.
3
Spread the vegetables evenly on sheet pan lined with foil. Season with salt & pepper.
4
Place in the oven and roast until veggies are soft and beginning to turn brown around the edges, approximately 30-45 minutes
5
Remove from the oven and cool completely!
6
Place the vegetables in the bowl of a food processor (or blender) along with the cream cheese and use on-off pulses until well combined and spreadable but still chunky.
7
Taste and season with salt and pepper, if desired. Serve with bread.