Roasted Vegetable Spread Recipe

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Ingredients:

Serving

Directions:

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.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	235.92 Kcal (988 kJ)
Calories from fat	199.87 Kcal
		% Daily Value*
Total Fat	22.21g	34%
Cholesterol	41.58mg	14%
Sodium	124.11mg	5%
Potassium	147.85mg	3%
Total Carbs	6.84g	2%
Sugars	3.37g	13%
Dietary Fiber	1.06g	4%
Protein	2.87g	6%
Vitamin C	23.9mg	40%
Vitamin A	0.5mg	16%
Iron	8.5mg	47%
Calcium	52.3mg	5%

Amount Per 100 g
Calories	208.24 Kcal (872 kJ)
Calories from fat	176.42 Kcal
		% Daily Value*
Total Fat	19.6g	34%
Cholesterol	36.7mg	14%
Sodium	109.55mg	5%
Potassium	130.5mg	3%
Total Carbs	6.04g	2%
Sugars	2.98g	13%
Dietary Fiber	0.93g	4%
Protein	2.53g	6%
Vitamin C	21.1mg	40%
Vitamin A	0.4mg	16%
Iron	7.5mg	47%
Calcium	46.1mg	5%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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