Roasted Vegetable Spread - cooking recipe

Ingredients

1 red bell pepper, sliced into rings
2 medium onions, sliced into rings
6 garlic cloves, peeled & crushed
1 small zucchini, sliced
1/4 cup olive oil
8 ounces cream cheese, softened
kosher salt
fresh ground black pepper

Preparation

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.