Roasted Vegetable Spread

Directions

1. 1
   Toss the bell pepper, onion, garlic, zucchini, carrot, and canola oil in a bowl to coat vegetables.
2. 2
   Spread evenly on a foil lined cookie sheet; sprinkle with salt and pepper.
3. 3
   Roast at 400 degrees Fahrenheit for 45 minutes, stirring every 10 to 15 minutes.
4. 4
   Once the edges start to brown, they are ready!
5. 5
   Set aside to cool.
6. 6
   When the vegetables have cooled completely (do not be impatient with this; you dont want to melt the cream cheese!
7. 7
   ), chop 1/3 of the vegetables and set aside.
8. 8
   Place the remaining vegetables in a food processor and pulse until finely minced but not pureed.
9. 9
   Add cream cheese until well combined but not completely smooth.
10. 10
    You do not want it whipped.
11. 11
    Once combined, transfer mixture to a bowl; stir in the green onion and reserved 1/3 vegetables.
12. 12
    Store in the refrigerator in an airtight container for up to 1 week.