1 medium onion, cut into 1/4-inch slices (about 1 cup)
1 medium red or yellow bell pepper, sliced (about 1 1/2 cups)
3 garlic cloves, peeled
Olive oil-flavored cooking spray
1 (8-ounce) tub whipped cream cheese
1/2 teaspoon salt
1/4 teaspoon ground red pepper
1/4 teaspoon black pepper
3 tablespoons shredded fresh Parmesan cheese
48 melba toast rounds
How to Make It
Preheat oven to 475°.
Place first 5 ingredients in a shallow roasting pan coated with cooking spray. Coat vegetables with cooking spray; toss well. Bake at 475° for 35 minutes or until browned, stirring occasionally. Cool slightly; coarsely chop.
Combine whipped cream cheese and next 3 ingredients in a medium bowl. Stir in roasted vegetables. Spoon into a 1- quart dish. Sprinkle with Parmesan cheese, and broil 2 minutes or until cheese is melted. Serve immediately with melba toast rounds.