3 red peppers, 1 large zucchini and 1/2 large onion cut in one-inch pieces - roast in the oven at 425 for about 25 minutes, stirring often. (toss with olive oil and season with S&P)
Let it cool and then place in food processor along with 1 8-oz softened cream cheese and blend till smooth - season well.
To transport, I took a tin baking dish and lined it with a bandana, then placed the dippers and the dip inside!
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