Balsamic Roasted Veggies on Pumpernickel with Chive Cream Cheese
Author: Good Thyme Kitchen
Prep time:
Cook time:
Total time:
Serves: 6-8
Ingredients
1 japanese eggplant, cut into 1 inch rounds with rounds cut in half
2 portabello mushrooms, sliced
18-24 mini bell peppers, halved with seeds and membranes removed
¼ C balsamic vinegar
3 Tbsp dijon mustard
⅓ C good quality olive oil
2 cloves garlic, minced
1 Tsp kosher salt
8 oz whipped cream cheese
¼ C chives, chopped
1c arugula
1 mini loaf pumpernickel bread
Instructions
For the Balsamic Roasted Vegetables:
Whisk vinegar, garlic and mustard in medium bowl. Gradually whisk in oil. Dressing can be made 1 day ahead.
Preheat oven to 450°F. Toss vegetables in a bowl with balsamic/dijon dressing. Divide vegetables between 2 large rimmed baking sheets lined with parchment paper, sprinkle with kosher salt. Roast until vegetables are tender and slightly brown around edges, about 30 minutes.
For the Chive Cream Cheese:
Mix the cream cheese and chives together until incorporated
For the Sandwiches:
Spread each side of bread with a generous amount of chive cream cheese. Topped with roasted vegetables and a few arugula leaves. Put the sandwich together and serve!
Recipe by Good Thyme Kitchen at https://www.goodthymekitchen.com/balsamic-roasted-veggies-pumpernickel-chive-cream-cheese/