Roasted Vegetable Spread

Name: Roasted Vegetable Spread
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 7
Cuisine: Global
Ingredients: 7 servings Freshly ground black pepper; 227 grams cream cheese; 4 cloves garlic, crushed; 7 servings Kosher salt; 1 Tbsp olive oil; 1 medium onion, sliced into rings; 7 servings Challah, foccacia, or pita bread, for serving; 1 red bell pepper, sliced into rings; 1 small zucchini, sliced

If you want to add more lacto ovo vegetarian recipes to your recipe box, Roasted Vegetable Spread might be a recipe you should try. This recipe covers 8% of your daily requirements of vitamins and minerals. One serving contains 301 calories, 8g of protein, and 14g of fat. This recipe serves 7. Head to the store and pick up pita bread, bell pepper, olive oil, and a few other things to make it today. From preparation to the plate, this recipe takes approximately 1 hour.

Instructions

Preheat oven to 400 degrees F.

Equipment you will use

Oven

Place the bell pepper, onion, garlic, zucchini, and olive oil in a medium mixing bowl and toss until the vegetables are coated.

Ingredients you will need

Bell Pepper

Vegetable

Olive Oil

Zucchini

Garlic

Onion

Equipment you will use

Mixing Bowl

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.

Ingredients you will need

Vegetable

Spread

Equipment you will use

Aluminum Foil

Oven

Frying Pan

Remove from the oven and cool completely.

Equipment you will use

Oven

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.

Ingredients you will need

Cream Cheese