Roasted Vegetable Spread Recipe by What Shall I Cook

🧄 Ingredients (Makes ~1¾ cups)
• 1 red bell pepper, sliced
• 1 medium onion, sliced
• 4 garlic cloves, crushed
• 1 small zucchini, sliced
• 1 Tbsp olive oil
• 8 oz cream cheese (or use tahini for a vegan twist)
• Salt & pepper, to taste
• Optional: challah, focaccia, or pita bread for serving

🔥 Instructions
1. Roast veggies: Preheat oven to 200°C (400°F). Toss bell pepper, onion, garlic, and zucchini with olive oil. Spread on a foil-lined tray and roast for ~45 minutes, tossing occasionally, until soft and browned.
2. Cool & blend: Let veggies cool completely. Transfer to a food processor with cream cheese and pulse until spreadable but still textured.
3. Season: Add salt and pepper to taste.
4. Serve: Spread on bread or use as a dip with crackers or veggie sticks.