Roasted Veggie Spread
On Christmas morning, this roasted veggie spread with toasted bagels is a ritual. The spread also makes a healthier choice as a party appetizer served with crostinis or crackers. Roast any combination of vegetables that satisfy you. I usually use a lower-fat cream cheese and the results are always a hit.
2 ½ cups sliced vegetables (red bell pepper, zucchini, red onion. yellow squash, etc.)
1 tablespoon of olive oil
Salt and pepper
8 ounces cream cheese
In a large bowl, toss the sliced vegetables with the olive oil and salt and pepper.
Line a baking sheet with foil and place the vegetables evenly on the pan. Bake the vegetables at 400 for approximately 35 minutes or until the vegetables turn brown around the edges. Cool completely. In a food processor, add the roasted vegetables and the cream cheese. Process until well combined. Taste to adjust spices. Serve at room temperature with crackers, crostinis, breads or bagels.
