Roasted Vegetable and Cream Cheese Tea Sandwiches

Roasted Vegetable and Cream Cheese Tea Sandwiches

Fresh veggies and roasted meat created scrumptious Roasted Vegetable and Cream Cheese Tea Sandwiches.

Roasted Vegetable and Cream Cheese Tea Sandwiches
Yield: 18 finger sandwiches • Preparation: 20 minutes • Bake: 30 to 35 minutes
  • 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 salt
  • ¼ teaspoon ground black pepper
  • 1 (8-ounce) package cream cheese, softened
  • 9 slices whole-wheat bread*
  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 3 tablespoons cream cheese mixture on each of 3 bread slices. Top each bread slice with a plain bread slice. Spread remaining 3 bread slices with remaining cream cheese mixture. Place each, filling side down, atop each plain bread slice.
  7. Using a serrated knife, trim crusts from sandwiches with a gentle sawing motion. Discard crusts. Cut each sandwich vertically into 6 slices.
*For testing purposes, we used Pepperidge Farm Farmhouse Whole Wheat Bread.

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