Roasted Vegetable Spread
1 red bell pepper, sliced into rings
1 medium onion, sliced into rings
4 cloves garlic, finely diced
1 small zucchini, peeled and sliced
1 tablespoon olive oil
4 ounces cream cheese
Freshly ground black pepper
Pita bread, for serving
Preheat oven to 400 F. Place the bell pepper, onion, garlic, zucchini, and olive oil on a cookie sheet lined with foil and toss until the vegetables are coated. Spread out the vegetables evenly on the sheet pan and place to the oven to roast for approximately 45 minutes or until the vegetables become soft and start to turn brown on the edges. Stir occasionally.
Remove from the oven and cool completely.
Place the vegetables in a food processor along with the cream cheese and process until well combined and spreadable; do not process until completely smooth.
Taste and season with salt and pepper, if desired. Spread on soft bread, such as foccacia or pita bread. Store in the refrigerator in an airtight container for up to 1 week.
This spread is fantastic in pita bread. It is also a perfect spread for sandwiches or as a spread in grilled quesadillas. Recipe adapted from Alton Brown/Good Eats.