Description
A vibrant salad featuring warm, caramelized vegetables and creamy whipped cheese, perfect for a side dish or potluck.
Ingredients
- Assorted vegetables (bell peppers, zucchini, carrots, red onions) — about 1.5 lb
- Olive oil — 2 tablespoons
- Salt — to taste (about 1/2 teaspoon overall)
- Pepper — to taste
- Whipped cream cheese — 4 oz (about 115 g)
- Fresh herbs (basil or parsley) — 2 tablespoons, chopped
- Lemon juice — 1 tablespoon (fresh)
Instructions
- Preheat the oven to 400°F (200°C). Wash and dry the vegetables. Chop them into bite-sized pieces.
- Place the chopped vegetables on a baking sheet, drizzle with olive oil, sprinkle with salt and pepper, and toss to coat. Spread them in a single layer.
- Roast the vegetables for 20-25 minutes, turning halfway, until tender and slightly caramelized.
- Meanwhile, combine whipped cream cheese, chopped herbs, and lemon juice in a bowl. Taste and adjust seasoning.
- Let the roasted vegetables cool slightly, then fold them into the whipped cheese or serve the cheese topped with vegetables. Serve warm or at room temperature.
Notes
Store leftovers in an airtight container for up to 3 days. Components can be kept separate for best texture.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 203
- Sugar: 5.7g
- Sodium: 405mg
- Fat: 16.6g
- Saturated Fat: 0g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 11.2g
- Fiber: 2.5g
- Protein: 3.3g
- Cholesterol: 30mg