Roasted Vegetable Spread

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.


Anonymous said...

Hi, doesn't cream cheese have whey protein?

Emily said...

Hello Anonymous, some brands of cream cheese do contain whey protein but not all. The generic Walmart brand, Great Value has a regular cream cheese brick that doesn't contain added whey protein- I've never had a reaction to it. I've also seen other generic brand cream cheese bricks that also exclude whey protein.

You can also make your own cream cheese by making homemade yogurt, then place it in a hanging cheese cloth in the fridge to allow the whey to drip from the yogurt. In the morning you'll have a very thick yogurt that is perfect to use in place of cream cheese. I have more directions for this process under my yogurt post.

I hope this helps!

Anonymous said...

Yes, it does - thank you!