Vegan Smørrebrød with Roasted Vegetables

Ingredients

• 8 slices Rye bread slices
• about 225 g Tofu-based Cream Cheese
• 1 Red bell pepper
• 1 Yellow bell pepper
• 1 Zucchini
• 1 Red onion
• 2 tablespoons Olive oil
• 1 tablespoon Balsamic vinegar
• 2 tablespoons Fresh dill
• 1/2 teaspoon Salt
• 1/4 teaspoon Black pepper

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Preheat your oven to about 205°C (200°C). Take the 1 red bell pepper, 1 yellow bell pepper, 1 zucchini, and 1 red onion, and cut them into approximately 2.54 cm bite-sized pieces.
2. 2In a large bowl, combine the cut 1 red bell pepper, 1 yellow bell pepper, 1 zucchini, and 1 red onion. Add the 2 tablespoons of olive oil, 1 tablespoon of balsamic vinegar, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper, then toss everything together until the vegetables are evenly coated.
3. 3Spread the seasoned vegetables in a single layer on a large baking sheet. Roast them in the preheated oven at about 205°C (200°C) for 30 to 35 minutes, until they are tender and show slight caramelization around the edges.
4. 4While the vegetables are roasting, take the 8 slices of rye bread. Evenly spread the about 225 g of tofu-based cream cheese across each of the 8 rye bread slices.
5. 5Once the roasted vegetables are ready, spoon them generously over the cream cheese on each of the 8 rye bread slices. Finely chop the 2 tablespoons of fresh dill and sprinkle it over the topped sandwiches, then serve immediately.

Substitutions

Related Guides