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Course: Appetizers
Keyword: Appetizers, Gluten-Free, Healthy, Make-Ahead, Roasted Vegetable Spread, Vegetarian

Roasted Vegetable Spread

ACTIVE TIME: 15 minutes
TOTAL TIME: 1 hour
Yield: 1 3/4 cup
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  • 1 red bell pepper, sliced into rings
  • 1 medium onion, sliced into rings
  • 4 cloves garlic, crushed
  • 1 small zucchini, sliced
  • 1 tablespoon olive oil
  • 1 (8-ounce) block cream cheese
  • Kosher salt
  • Freshly ground black pepper
  • Challah, foccacia, or pita bread, for serving

Specialized Hardware

  • Food processor
ACTIVE TIME: 15 minutes
TOTAL TIME: 1 hour
Yield: 1 3/4 cup


  • Heat oven to 400ºF. Line a sheet pan with foil and set aside.
  • 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 the prepared sheet pan and place in the oven. Roast, tossing occasionally, until the vegetables 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; do not process until completely smooth.
  • Taste and season with salt and pepper, if desired. Spread on soft bread, such as challah, foccacia, or pita bread. Store in the refrigerator in an airtight container for up to 1 week.
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