4 Reviews of Roasted Vegetable Spread

From: Houseblend

On Jan 31, 2008

HOLY SCHMOLEY! This knocked my socks off! I too saw this on an episode of Alton Brown and DH and I both thought this looked like a great way to add the vitamins and minerals found in veggies in a creative way. Finally got around to making it and used half a green bell pepper, half a large onion, 4 garlic cloves, half a summer squash and some Mrs. Dash for seasoning and cooked them for 25 minutes at 475. Let 'em cool for a few minutes, then pulsed them with the cream cheese and added about a tablespoon of leftover spinach pesto I had and WOWSER! So tasty, so creamy...would be awesome on bagels, with chips or as a veggie dip. DH and I thought of many ways to use this (or just to have in the fridge as a quick meal standby). This is our newest staple. Thanks for posting SkysMama!

From: Chef Assassin

On Jun 19, 2006

From: Feej

On Feb 3, 2008

This was SO GOOD! I shared it with friends as a cracker & veggie dip. I plan to use any that's left over on a toasted bagel for breakfast. This was very easy & tastes gourmet. I processed it a bit more than suggested, because I wanted it more creamy. I think it's just perfect this way. Thank you very much for sharing this recipe!

From: realbirdlady

On Oct 29, 2008

Very nice! The proportions are fairly flexible. We usually include more garlic, and a bit of a hot pepper. With a little bit of planning, you can roast these veggies while you have the oven on for something else. The recipe amount is a little more olive oil than I need for the amount of vegetables. Two or 3 tablespoons is sufficient.