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Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 20 |
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Roasting brings out the best in these veggies. Blended with cream cheese, they make a tasty dip perfect on crackers. âSarah C. Vasques, Milford, New Hampshire Ingredients:
2 large sweet red peppers, cut into 1-inch pieces |
1 large zucchini, cut into 1-inch pieces |
1 medium onion, cut into 1-inch pieces |
1 tablespoon olive oil |
1/2 teaspoon salt |
1/4 teaspoon pepper |
1 package (8 ounces) reduced-fat cream cheese |
assorted crackers |
Directions:
1. Place the red peppers, zucchini and onion in a 15-in. x 10-in. x 1-in. baking pan coated with cooking spray. Combine the olive oil, salt and pepper; drizzle over vegetables and toss to coat. Bake, uncovered, at 425° for 25-30 minutes or until tender, stirring occasionally. Cool to room temperature.
2. Place cream cheese and vegetables in a food processor; cover and process until blended. Chill until serving. Serve with crackers. Yield: 2-1/2 cups.
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