• 2 large sweet red peppers, cut into 1-inch pieces
• 1 large zucchini, cut into 1-inch pieces
• 1 medium onion, cut into 1-inch pieces
• 1 tablespoon olive oil
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1 package (8 ounces) reduced-fat cream cheese
• Assorted crackers

Place the red peppers, zucchini and onion in a 15-in. x 10-in. x 1-in. baking pan coated with cooking spray. Combine the olive oil, salt and pepper; drizzle over vegetables and toss to coat. Bake, uncovered, at 425° for 25-30 minutes or until tender, stirring occasionally. Cool to room temperature.

Place cream cheese and vegetables in a food processor; cover and process until blended. Chill until serving. Serve with crackers. Yield: 2-1/2 cups.