Roasted Vegetable Dip

We love this dip. It's very flavorful and a good way to get in a serving of vegetables with picky eaters.

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2 large sweet red peppers, cut into 1" pieces
1 large zucchini, cut into 1" pieces
1 medium onion, cut into 1" pieces
1 Tbsp olive oil
1/2 tsp. salt
1/4 tsp. pepper
1 pkg. (8oz) reduced-fat cream cheese
Crackers or chips
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1. Place the red peppers, zucchini and onion in a 15"x10" baking pan coated with cooking spray. You'll have a big mess if it isn't sprayed.

2. Combine the olive oil, salt and pepper; drizzle over vegetables and toss to coat. (I used a rubber glazing brush - much easier)

3. Bake, uncovered at 425* for 25-30 minutes or until tender, stirring occasionally. Cool.

4.  Place cream cheese and vegetables in a food processor or blender. Cover and process until blended.

Chill until serving. Serve with crackers or chips.