Roasted Vegetable Spread - red bell peppers

Method

• Toss the bell pepper, onion, garlic, zucchini, carrot, and canola oil in a bowl to coat vegetables.
• Spread evenly on a foil lined cookie sheet; sprinkle with salt and pepper.
• Roast at 400 degrees Fahrenheit for 45 minutes, stirring every 10 to 15 minutes.
• Once the edges start to brown, they are ready!
• Set aside to cool.
• When the vegetables have cooled completely (do not be impatient with this; you dont want to melt the cream cheese!
• ), chop 1/3 of the vegetables and set aside.
• Place the remaining vegetables in a food processor and pulse until finely minced but not pureed.
• Add cream cheese until well combined but not completely smooth.
• You do not want it whipped.
• Once combined, transfer mixture to a bowl; stir in the green onion and reserved 1/3 vegetables.
• Store in the refrigerator in an airtight container for up to 1 week.