Ingredients
2 large sweet red peppers1 large zucchini1 medium onion1 tablespoon olive oil1/2 teaspoon salt1/4 teaspoon pepper1 package (8 ounces) reduced-fat cream cheeseAssorted crackers or fresh vegetables
Preparation
Preheat oven to 425°. Cut vegetables into 1-inch pieces. Place in a 15x10x1-in. baking pan coated with cooking spray; toss with oil, salt and pepper. Roast until tender, stirring occasionally, 25-30 minutes. Cool completely.
Place vegetables and cream cheese in a food processor; process until blended. Transfer to a bowl; refrigerate, covered, until serving. Serve with crackers or fresh vegetables.
