The Laidback Gourmet Special: Cooking Roasted Veggie Cream Cheese

“And now for something completely different…”

Today we’re gonna do something a bit different on the Laidback Gourmet. Instead of reviewing something I found at the store, I’m going to put on my chef’s hat and review a recipe. Oh, and yes, I DO own a chef’s hat… I’m just lucky I guess.

I’m a big fan of the Food Network star Alton Brown, and hey, why not? He’s humorous, he’s down to earth, and he’s a geek, like me! Well, on an older episode he made something that I’ve always wanted to make but never got around to it, a roasted vegetable cream cheese spread. Well, that time has come. Let’s do this thing.

Since it’s his recipe I’m not going to steal it and put it here, but please feel free to Click Here and read it for yourself and follow along if you wish. First, let’s assemble the ingredients.

We’ll be using a red pepper, an onion, a zucchini and 4 cloves of garlic. Oh, and my nice big knife to disassemble them into nice large chunks.

Yep, just like that. Well, except for the garlic. No slicing that, just give it a nice crushing with the edge of the knife. Add some olive oil and spread evenly in a roasting pan.

There ya go, that looks pretty good to me. Into the oven we go, tossing at set intervals.

Here it is after 10 minutes. Not too much change but you can see some slight browning on the onion chunks.

After 20 minutes the zucchini is starting to join in on the browning and the onions continue to come along nicely.

Thirty Minutes in and most of the veggies have softened and browned nicely. Well except for the red peppers, so back into the oven we go for just a bit longer.

Finally, after five more minutes, everything looks fairly nicely browned. I don’t think I’d wanna push it anymore than this.

Dump all of them into a food processor along with a brick of cream cheese and let’s take it for a spin until…

…it looks like this. Looks good, kind of loose but it’ll solify more after it chills.

Well there you go, that’s the final product. Looks good, smells good, and tastes absolutely fantastic. Blows any veggie cream cheese you might buy at the store completely out of the water. The veggies work great together and caramelization you get through the roasting process adds a really pleasant sweetness to the whole thing. As for the score, since the website that hosts this recipes does a star rating, I’ll give this one full marks, five out of five. It was quick, it was easy, and it’s delicious. I foresee myself making this one plenty of times in the future.

Well that concludes this special edition of the Laidback Gourmet. Don’t worry, I’ll be back to reviewing good old fashion supermarket stuffs and fast food fodder next week but I hoped you enjoyed this little trip into something a bit different this week. As always, please feel free to email any thoughts, comments, suggestions or simply lavish thy praise upon me at

Until next week this is the Laidback Gourmet reminding you that sometimes in the quest to try new things you needn’t look any further than your own kitchen. Until next time!

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