Balsamic Roasted Veggies on Pumpernickel with Chive Cream Cheese
Prep time: 
Cook time: 
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Serves: 6-8
  • 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
For the Balsamic Roasted Vegetables:
  1. Whisk vinegar, garlic and mustard in medium bowl. Gradually whisk in oil. Dressing can be made 1 day ahead.
  2. 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:
  1. Mix the cream cheese and chives together until incorporated
For the Sandwiches:
  1. 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