Roasted Vegetable Spread
I'm not sure what the protocol is for posting modified recipes, but I have to give credit where credit is due. This is a recipe that I saw on an episode of Good Eats, just tweaked a little bit to make it SB-friendly. (The original recipe can be found on the Food Network web site.) I love this stuff!
Roasted Vegetable Spread
1 red bell pepper, sliced thin
1 medium onion, sliced thin
1 small zucchini, sliced thin
4 cloves garlic, peeled and crushed
1 tablespoon olive oil
8 oz. LF/FF cream cheese
1 1/2 teaspoon dried parsley
Salt
Pepper
Preheat oven to 400F. Place bell pepper, onion, zucchini and garlic into a large bowl with the olive oil. Toss to coat. Spread evenly on baking sheet and roast, tossing occasionally, until they are soft and begin to turn brown around the edges, approximately 30 minutes. Cool completely.
Place vegetables in food processor with cream cheese. Process until combined and spreadable - enough to leave some little chunks of vegetables in the mix. Taste and then season with salt, pepper and dried parsley if needed.
I spread this on celery or WW crackers as a snack.
Last edited by JanaM; 01-18-2006 at 06:36 AM.
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