Vegetable Appetizer Recipes
One of the largest collections of trusted party and holiday appetizer
recipes on the internet. Because my collection of appetizers is so
large, I have placed them into categories. This page
includes my wonderful Vegetable Appetizer Recipes. The recipes are very easy-to-follow and will give you
delicious results. Check the recipes out, prepare them for your family
and friends, and ENJOY the compliments you will receive!
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the main
Appetizer Recipe Index
Creamy Bagna Cauda
This sauce is served in a pot, for everyone
to dip the vegetables into. Serve it with chunks of crusty bread and your
favorite raw vegetables. It's fun for a party appetizer no matter where you
live.
Artichokes:
Artichoke and Goat Cheese Bruschetta
Recipe and photo by Betty Rosbottom, author of Big Book of Backyard Cooking.
Artichoke Benedict
Not the traditional way, but a very
dazzling way to serve Eggs Benedict. Recipe and photo from the California Artichoke Advisory Board.
Artichoke Hearts with Crab
This makes a beautiful and delicious starter for your guests at your dinner party.
Artichoke Mushroom Cannelloni Lasagna
This dish is wonderful served as a
pasta course or first course. It is simple to do because you can make most of it ahead of time.
Lemon Artichoke Dip
This unusual and delicious Lemon Artichoke Dip, using the whole lemon (yes, skin, pith, juice, and pulp), will totally surprise you with its bright, tangy flavor.
Until you try this fantastic and interesting dip, you won't believe how healthy and delicious it is.
Miniature Artichoke Tarts
This is a great make-ahead appetizer, especially when making large amounts of appetizers for a large
party. These tarts also make a great breakfast entree. For a breakfast entree, I would re-warm them in the microwave.
Asparagus:
Asparagus and Avocado Wraps
These appetizers are fabulous and also low-fat and
low calorie! Sure to impress your guests. My friend, Roxanne Sienkiewicz of Newberg,
Oregon made this wonderful appetizer for our Gourmet Dinner Group.
Guacamole Dip (lowfat) - Canyon Ranch
This wonderful recipe is from the cookbook Canyon Ranch Cooking: Bringing the Spa Home.
The recipe is described in the book as: "We have served this
asparagus guacamole at Canyon Ranch since the day we opened and it has always been
extremely popular with our guests. Because it is so unusual it was an immediate favorite
with the press whenever articles were written about our Southwestern cuisine. Serve it
with fat-free baked tortilla chips for your next fiesta."
Roasted Asparagus Wrapped in Prosciutto
This is the ultimate way to serve fresh Spring asparagus as
an appetizer. Once you make this Roasted Asparagus Wrapped in Prosciutto, you
will make it every year during asparagus season.
Beans:
Chickpea Crostini
The chickpea spread can be made ahead of time to cut prep work on party day.
Edamame Hummus
An interesting twist to hummus. This is an absolutely great dip. It looks like guacamole,
but the taste is completely different. Edamame lovers will especially love this!
Hummus with Pita Toast
Hummus, a protein-packed bean spread, is as delicious as it is healthy! Never feel
guilty about enjoying hummus.
Hummas (low fat)
I love hummus! Since I'm usually trying to lose weight, I created this low-fat,
low calorie version of my regular hummus recipe. I substituted some low-fat peanut butter and a little sesame seed oil to replace the
higher-fat tahini. This low-fat version is so delicious that you won't miss the extra fat!
Roasted Chickpeas
Here is a low-fat, low-calorie alternative to those fattening cocktail nuts. These Roasted Chickpeas are so simple to make and are very
addictive!
Smoky Chipotle Hummus
This recipe is a fun twist
on traditional hummus recipes. The chipotle pepper lend a bit of heat and
smokiness, while the cilantro brightens the flavor.
Beets:
Marinated Beet and Roasted Walnut Cornucopia
This delightful cornucopia recipe is featured in Ellen Easton's
Autumn Afternoon Tea Menu.
Pickled Beets and Eggs
This recipe and photo were shared with me by Karen Calanchini of Redding, California. Karen
says that this is an old Portuguese recipe that her grandparents and mother used to make when fresh beets were in the garden. They took
fresh beets from the garden and whatever amount they gathered they processed. There really is no actual recipe, as you use how many
beets you have harvested.
Roasted Beets with Horseradish Vinaigrette
This outstanding beet appetizer (or side dish) tastes phenomenal! My husband loved this beet recipe and asked for more.
Cauliflower:
Cauliflower Crostini
When I first saw this recipe using cauliflower, I though "How interesting.
I must try this one." Naturally I can't leave any recipe alone and had to make a few changes.
You and your guests will definitely love this unusual appetizer.
Spiced Caramelized Cauliflower
I adapted this recipe from Food & Wine Magazine, November 2002.
Corn:
Avocado-Corn Salsa
Fresh corn and avocado.
Fresh Tomato Corn Salsa
End of the season sweet corn, tomatoes, jalapeno peppers, and a southwest-style dressing make this a colorful and fresh addition to
your meal.
Garlic:
Cafe Terra Cotta Garlic Custard
This delightful savory custard makes a great appetizer or first course. Recipe adapted from the
Cafe Terra Cotta Restaurant in Scottsdale, Arizona.
Hot Garlic-Parmesan Souffle
This hot appetizer is not really a soufflé, but a delectable and delicate dip for bread.
Roasted Garlic
Roasted garlic is a delicious appetizer.
Squeeze the pulp out of the cloves and spread on the bread of your liking or
serve with bruschetta and/or tapenade. Roasted garlic is also excellent used in your baking. It is milder than
raw garlic. In fact, raw garlic is two to four times stronger in flavor. Garlic
becomes very mellow and easy to spread after cooking.
Green Beans:
Green Bean Pate
This unusual pate will be a big hit at your next party.
Everyone will ask for this recipe, so be prepared!
Kale:
Baked Kale Chips - Oven Roasted Kale Chips
Not a fan of kale? Well, these crispy baked kale chips are sure to convert you. In fact, they will probably become you new favorite snack! They are a
healthy alternate to potato chips and are perfect for snacking. I know that there are hundreds of baked kale chip recipes on
the internet, but I hope my recipe will help you also make perfect kale chips. What more could you ask for?
Mushrooms:
See
Mushrooms and Truffles Appetizers
Onions:
Baked Sweet Onions
This is so simple and so good.
French Onion Pissaladière - French Onion Tart
A Pissaladière is a French onion tart that is similar to a pizza or a savory pie.
This classic French flatbread combines a crisp crust with smooth caramelized onions and zesty cumin seeds.
This is the perfect accompaniment on your cheeseboard.
James Beard's Onion Sandwiches
James Beard refers to these sandwiches in his book Beard on Food.
I first tasted these wonderful onion sandwiches at a wine tasting. They are fantastic! Excellent with wine! This is quite possibly the
perfect reward, along with a glass of wine, for yourself and your guests.
Peppers:
Grilled Jalapeno Poppers
If you are out grilling, and it just doesn’t seem hot enough for you next to that fire,
here is a quick little appetizer that will help raise the heat over the top!
Stuffed Sweet Piquanté Peppers
Pepperadews have a unique, delicious taste – a mixture of
peppery and sweet, but with a distinctive flavor. Try them - you'll like them! I
always buy all I can find in my grocery store just to keep them handy for when I
want to use them in my cooking.
Potatoes:
Cheesy Potato Skins with Sun Dried Tomatoes
Here is a new take on an old classic. Fontina and Mozzarella cheeses stand in for cheddar, and
sun-dried tomatoes and parsley add a fresh touch. Perfect snack food for your next party.
Microwave Potato Chips
Make your own potato chips using your
microwave. A tasty and easy alternative to store-bought potato chips. Use
non-stick cooking spray and make these delicious potato chips low calorie and non-fat.
Sweet Potato Hummus
A great variation of hummus that will delight your guests!
Radicchio:
Baked Radicchio and Herbed Goat Cheese
Recipe from Bon Appetit Magazine, May 1990.
Serve this very unusual and delicious appetizer with crusty bread and enjoy.
Radish:
Radish, Butter, and Bread
This is a favorite appetizer that has appeared on European menus for decades.
Four ordinary ingredients - bread, butter, salt, and radishes - become a
gourmet delight when they are eaten together. This is quite possibly the
perfect reward, along with a glass of wine, for yourself and guests.
Snow Peas:
Snow Peas Stuffed with Crab
Recipe from The Dinah Shore Cookbook, by Dinah Shore, published by Doubleday & Company, Inc., 1983.
This is a very pretty finger food that is also delicious!
Spinach:
Spinach Cheese Squares
This is a very easy-to-make appetizer. I first tasted these at a wine tasting. This would also make a good brunch dish.
Squash:
Cheese-Filled Zucchini Appetizer
When zucchini are very small, a mere 3 to 4 inches and barely thicker through than
your thumb, there is no finer treat to be found in the vegetable world. these
young squash gracefully transform a variety of dishes to which their older, and
larger, relatives dare not aspire.
Pumpkin Hummus
This recipe for Pumpkin Hummus
is from the Cooking Light Magazine, November 2005. A nice change of pace from the usual hummus.
Shitake-Pumpkin Ravioli
Ravioli are surprisingly easy to make if you start with prepared pasta dough or wonton wrappers.
Canned pumpkin makes the firmest filling.
Tomato:
Fillo (Phyllo) Tomato Tart
This tart could be served as an appetizer or as a main entree.
Fresh Tomato Salsa
This salsa is a delicious uncooked chunky tomato sauce. You can develop a real
passion for fresh tomato salsa, since it is low in calories and very flavorful.
Mozzarella Martini with Fresh Tomato Consomme
These Fresh Tomato Consommé Martinis are
absolutely beautiful, as well as refreshing!
Mozzarella, Tomato and Basil Plate
This is served in your better Italian restaurants. It is so simple and so delicious!
Pomodori Al Forno - Oven-Baked Tomatoes
Pomodori Al Forno are tomatoes baked with olive oil
and herbs until their flavors are deeply concentrated (as the tomatoes cook,
their color deepens to a dark crimson color), then marinated in additional
olive oil, garlic, and more herbs until they become truly glorious and
wonderful to eat. These are SO GOOD!
Salsa Verde
Salsa verde is to Mexican cuisine what
tomato sauce is to Italian food. Its most popular use is as a chip dip, but
also used as a sauce on meats.
Spanish Tomato Toast
This simple but
delightful combination of toasted bread and tomatoes is a classic Catalan tapa served
before the meal. In every village and restaurant in Spain, they make a
simple tapa called "pan con tomate", bread with tomatoes. Thick slabs of
country-style bread are toasted over a wood fire until lightly golden. The
bread is rubbed with garlic, tomato halves are smeared all over the toast (tomato pulp will rub off onto
bread), drizzled with extra-virgin olive oil, and sprinkled with coarse
salt, and freshly ground black pepper. The light sprinkling of salt over the
tomato and olive oil is essential to bring the flavors together.
Stuffed Caprise Tomatoes
This is the most wonderfulappetizer during fresh tomato season.
This appetizer is so easy to make and so good!
Stuffed Cherry Tomatoes
For a refreshing summertime appetizer, fill bite-size cherry tomatoes, round or
pear shaped, with a mixture of savory fillings. Let your imagination
be your guide in stuffing tomatoes. I've listed my favorite fillings below.
Tomato Avocado-Goat Cheese Crostini
These appetizers can be made anytime of the year, but be sure and make
this recipe when fresh vine-ripened tomatoes are in season.
Tomato Bruschetta
This Tomato Bruschetta is the most wonderful
appetizer during fresh tomato season. Easy to prepare and bursting with summer flavors, these bruschetta make
a great snack, appetizer, or side dish. Try it and you'll be hooked!
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