From his "Sandwichcraft" episode, which I caught last week, but is repeated Oct. 25, I made this yesterday and I can only describe it as sensationally good. Simple, too, and next time I might try using yogurt cheese, adding a pinch or two of sugar, instead, although low-fat cream cheese worked very well.
Roasted Vegetable Spread Recipe
(courtesy Alton Brown)
Prep Time: 15 minutes
Cook Time: 45 minutes
Yield: 1 3/4 cups spread
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
8 ounces cream cheese
Freshly ground black pepper
Challah, foccacia, or pita bread, for serving
Preheat oven to 400 degrees F.
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 sheet pan lined with foil and place to the oven. Roast, tossing occasionally, until they 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.