Ingredients for Roasted Vegetable Spread
- 1 red bell pepper
- 1 large onion
- 4 cloves garlic
- 1 medium zucchini
- 2 tablespoons olive oil
- 8 ounces cream cheese
- Salt to taste
- Freshly ground black pepper to taste
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How to Make Roasted Vegetable Spread
- Preheat oven to 400°F (200°C).
- In a large bowl, toss 1 red bell pepper (seeded and chopped), 1 large onion (chopped), 4 cloves garlic (minced), 1 medium zucchini (chopped), and 2 tablespoons olive oil until vegetables are evenly coated.
- Spread vegetables evenly on a foil-lined baking sheet.
- Roast for 40-45 minutes, tossing halfway through, until vegetables are tender and slightly browned.
- Remove from oven and let cool completely.
- Combine cooled vegetables, 8 ounces cream cheese (full-fat or low-fat), in a food processor. Process until well combined but not completely smooth.
- Season generously with salt and pepper to taste.
Nutrition Information (Approximate per serving)
Sodium
16 g
Sugar
39g
Fat
164g
Carbs
8g
