Carrots and bell peppers impart fresh flavor and marvelous color to these tasty tea sandwiches that provide a delicious way to consume vegetables. Pictured with our Harvest Pear & Endive Salads and Acorn Squash Soup.
Roasted Carrot Tea Sandwiches
Serves: 10
Ingredients
- 2 cups ¼-inch sliced carrot
- 1 cup chopped red bell pepper (1-inch squares)
- 1 cup chopped yellow bell pepper (1-inch squares)
- 1 cup ¼-inch sliced yellow onion
- 1 tablespoon extra-virgin olive oil
- 1 teaspoon Italian seasoning
- ½ teaspoon fine sea salt
- 1 cup vegan almond cream cheese*, softened
- 10 thin slices whole-wheat bread*, frozen
Instructions
- Preheat oven to 425°. Line a baking sheet with foil.
- In a large bowl, combine vegetables, olive oil, Italian seasoning, and salt, tossing until well coated. Spread in a single layer on prepared baking sheet.
- Bake until vegetables are tender, 25 to 30 minutes. Let cool completely on baking sheet. Once cooled, finely chop roasted vegetables.
- In a medium bowl, combine cream cheese and roasted vegetables, stirring well.
- Spread cream cheese mixture onto 5 bread slices. Top with remaining bread slices, making whole sandwiches.
- Using a serrated bread knife in a gentle sawing motion, trim and discard crusts from sandwiches.
- Cut each sandwich into 2 rectangular tea sandwiches. Cover sandwiches with damp paper towels and let bread finish thawing before serving.
Notes
*We used Kite Hill Cream Cheese Alternative and Dave’s Killer Bread Organic Good Seed® Thin-Sliced.
