Best Roasted Vegetable Spread Recipes

ROASTED VEGETABLE SPREAD

Steps:

• Preheat oven to 400 degrees F.
• Place the bell pepper, onion, garlic, zucchini, and olive oil in a medium mixing bowl and toss until the vegetables are coated. 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. Remove from the oven and cool completely.
• 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.
• Taste and season with salt and pepper, if desired. Spread on soft bread, such as challah, foccacia, or pita bread. Store in the refrigerator in an airtight container for up to 1 week.

TANTALIZING ROASTED VEGETABLE SANDWICH WITH SECRET SPREAD

Steps:

• For the sandwich: Preheat oven to 400 degrees Fahrenheit. Put 2 tbsp of balsamic vinaigrette into a small bowl, and add tomato and green pepper slices, turning to coat. Put on a pan and sprinkle with the finely chopped basil, and salt & pepper. Roast for about 20 minutes, or to your liking.
• For the spread: Put all the spread ingredients into a blender or food processor and process until a smooth paste has formed (more or less).
• To assemble: Spread the spread over two slices of bread. Layer the arugula leaves and the fresh basil leaves, followed by the roasted red pepper. When your tomatoes and green peppers are done roasting, layer them on. Top with the sliced mozzarella while it's still hot-- so the cheese melts.
• Enjoy!

ROASTED VEGETABLE SPREAD

Steps:

• Preheat oven to 400 degrees F.
• Place bell pepper, onion, garlic, zucchini and olive oil in a bowl and toss until all the vegetables are evenly coated.
• Spread the vegetables evenly on a sheet pan lined with foil and place in oven.
• Roast, tossing occasionally, until they are soft and are beginning to brown around the edges, approximately 45 minutes.
• Remove from oven and cool completely.
• Place cooled vegetables in a food processor with cream cheese and process until well combined and spreadable. Do not process until completely smooth. (If you don't have a food processor, you can chop the roasted vegetables finely then mix it with the cream cheese by hand.).
• Season with salt and pepper.

ROASTED VEGETABLE SPREAD

Steps:

• Preheat oven to 400 degrees F.
• Place the bell pepper, onion, garlic, zucchini, and olive oil in a medium mixing bowl and toss until the vegetables are coated.
• Spread the vegetables evenly on sheet pan lined with foil and place in the oven.
• Roast, tossing occasionally, until they are soft and are beginning to turn brown around the edges, approximately 45 minutes. Remove from the oven and cool completely.
• 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.
• Taste and season with salt and pepper, if desired.
• Spread on soft bread, such as challah, foccacia, or pita bread.
• You can store this in the refridgerator for up to one week.

ROASTED VEGETABLE SPREAD

Steps:

• Place vegetables and garlic in a greased 15x10x1-in. baking pan. Sprinkle with salt and cayenne; toss to coat. Bake at 400° for 30-35 minutes or until tender. Cool slightly., Place in a food processor. Cover and process until blended. Serve warm with chips.