Roasted Vegetable Sandwich Spread
Summer time is sandwich! Serve this spread in a sandwich of whole grain bread with sprouts or in pita bread with lettuce and tomato slices. Yum!
Makes 1 3/4 cups
Ingredients:
1 red bell pepper, sliced into rings
1 medium onion, sliced into rings
4 garlic cloves, crushed
1 small zucchini, sliced
1 tablespoon olive oil
8 ounces Tofutti Better Than Cream Cheese
salt, to taste
Wholegrain bread, pita bread, or crackers for serving
Directions:
Preheat oven to 400 degrees F.
Place the bell pepper, onion, garlic, zucchini, and olive oil in a medium mixing bowl and toss until the vegetables are coated.
Spread the vegetables evenly on sheet pan lined with foil and place in the oven.
Roast, tossing occasionally, until they are soft and are beginning to turn brown around the edges, approximately 45 minutes. Remove from the oven and cool completely.
Place the vegetables in the bowl of a food processor along with the cream cheese and process until well combined and spreadable, but still a little chunky; do not process until completely smooth.
Taste and season with salt, if desired.
You can store this in the refridgerator for 5-7 days.
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Topic: Roasted Vegetable Sandwich Spread (Read 2971 times)
