Monday, July 8, 2013

Cheese Spread/ Roasted vegetable

Roasted Vegetable Cheese Spread
Thank you Alton Brown of Good Eats!
This is my take on Alton brown's recipe. Make it your own: It is VERY good as a sandwich spread, cracker spread, tortilla roll up. Even use it as a dip for fresh veggies!
 I used:
 yellow squash
 jalapeno peppers
 sweet peppers (yellow, orange, red. Bell Pepper is acceptable if you like it)
green beans
(Use what is in season! What do YOU have on hand? Olives, black beans, spinach might be added, but I probably wouldn't roast them first!)
Cream Cheese (I used the reduced fat neufchatel cheese)
Cheddar cheese
cooking oil spray
****************Preheat oven to 450*
Spray your baking sheet with cooking oil spray.
Cut the vegetables to get the most surface area... Angle the squash and carrots and such.
Spread the sliced vegetables on a baking dish (or two).
Sprinkle with salt. (I used Himalayan pink Salt because it is what I happen to keep on hand)
Spray vegetables with additional oil.
Cook until vegetables are done/ tender. Monitor them if cooked together, some cook faster than others!
Allow veggies to cool.
Place in food processor and pulse until chopped fine.
I used about 1 cup of the cooked chopped veggies and froze the rest for later*.
Add 1 package (8oz) of cream cheese and 1 cup of cheddar cheese to veggies in food processor.
Pulse until combined.

Refrigerate until ready to use.
Use within 1 week.
* The roasted veggies not used can be added to soups, casseroles... or more spread at another time!

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