"Everything I eat has been proved by some doctor or other to be a deadly poison, and everything I don't eat has been proved to be indispensable for life. But I go marching on."--George Bernard Shaw

Roasted Vegetable Spread Recipe

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This recipe for Roasted Vegetable Spread, by , is from The Madden Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Brenda Zogg
Added: Sunday, June 14, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1 red bell pepper
1 medium onion sliced into thick rings
4 cloves crushed garlic
1 small zucchini sliced
1 tbsp. olive oil
8 oz. cream cheese
salt and pepper to taste

Directions:
Directions:
Heat oven to 400.

Toss the vegetables with the olive oil until coated. Spread them on a foil lined cookie sheet and roast, tossing occasionally, until they are soft and starting to carmelize. Remove from oven and cool completely.

Place the veggies and cream cheese in food processor and pulse until well combined and spreadable. Do not process until completely smooth. Season to taste with salt and pepper.

Chill tightly covered. We like it with pita chips.

 

 

 

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