Carrots, parsnips, peppers, and onions are roasted to perfection and layered with cream cheese in these tantalizing roasted vegetable tea sandwiches.
Roasted Vegetable and Cream Cheese Tea Sandwiches
MAKES 18
Ingredients
- 1 cup ¼-inch carrot slices
- 1 cup ¼-inch parsnip slices
- 1 cup chopped (1-inch squares) red bell pepper
- 1 cup chopped (1-inch squares) yellow bell pepper
- 1 cup ¼-inch sweet onion slices
- 1 tablespoon olive oil
- 1 teaspoon herbes de Provence
- 1 teaspoon kosher salt
- ¼ teaspoon ground black pepper
- 1 (8-ounce) package cream cheese, softened
- 9 slices whole-wheat bread
Instructions
- Preheat oven to 425°.
- Line a baking sheet with foil. Set aside.
- In a large bowl, combine vegetables, olive oil, herbes de Provence, salt, and black pepper, tossing until well coated. Spread in a single layer on prepared baking sheet.
- Bake until vegetables are tender, 30 to 35 minutes. Let cool slightly. Chop finely.
- In a medium bowl, combine cream cheese and roasted vegetables, stirring well.
- Spread cream cheese mixture onto a bread slice. Top with another bread slice, and spread with cream cheese mixture. Top with a third bread slice to make a triple-stack sandwich. Repeat with remaining bread slices and cream cheese mixture.
- Using a serrated bread knife in a gentle sawing motion, trim and discard crusts from sandwiches. Cut each sandwich into 6 finger sandwiches.
- Serve immediately, or cover with damp paper towels, place in a covered container, and refrigerate for a few hours until serving time.
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