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
  1. Preheat oven to 425°.
  2. Line a baking sheet with foil. Set aside.
  3. 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.
  4. Bake until vegetables are tender, 30 to 35 minutes. Let cool slightly. Chop finely.
  5. In a medium bowl, combine cream cheese and roasted vegetables, stirring well.
  6. 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.
  7. Using a serrated bread knife in a gentle sawing motion, trim and discard crusts from sandwiches. Cut each sandwich into 6 finger sandwiches.
  8. Serve immediately, or cover with damp paper towels, place in a covered container, and refrigerate for a few hours until serving time.
Recipe by Southern Lady Magazine at https://southernladymagazine.com/roasted-vegetable-tea-sandwiches/