vegetable appetizers

An Italian street food that can also be served as appetizer!  If you are looking for a vegetable treat that kids would also love - Neapolitan Eggplant Meatballs (Polpette di Melanzane) is always a hit!

Polpette di Melanzane (Neapolitan Eggplant Meatballs Recipe)

eggplants, ((about 3/4 kg))

Parmigiano Reggiano, (grated)

breadcrumbs, ((+1/3 cup for coating))

egg, (beaten)

parsley, (chopped roughly, heaping cup)

vegetable oil ((or enough submerge the meatballs halfway))

salt and pepper, (to season)

Preheat oven to 225°C (400°F).

Place the eggplants on a baking tray and pour oil on them.  Make sure the eggplants are properly coated with oil.

Place the eggplants in the oven for 25 to 30 minutes or until they turn soft.

Take the baking tray out of the oven and let the eggplants cool down.

Cut the eggplants in half and scoop the insides with a spoon.  Be careful; they might still be hot.  

Place the scooped eggplant on a strainer to start draining.

Preparing the eggplant:

In a medium bowl, combine the strained eggplant, Parmigiano Reggiano, parsley, breadcrumbs, salt and pepper, and egg.  Mix to combine properly.

Start forming the balls by using a tablespoon to scoop some mixture and use your hands to form it into shape.

Roll the eggplant balls into the remaining breadcrumbs.

Assembling the eggplant balls:

Heat vegetable oil on a small or medium pan. The oil should be enough to cover half of the eggplant balls.

Once the balls turned brown on all sides, take them out of the pan and place them on top of a kitchen paper to remove excess oil.

Eggplant meatballs are now ready for serving!

Cooking polpette di melanzane:

https://embed.mediavine.com/videos/iblbkzbmankuwl80ind3

An Italian favorite that you can easily make at home!  Neapolitan Eggplant Meatballs (Polpette di Melanzane) can be served as snack or appetizer – a vegetable treat that is always a hit!

Neapolitan Eggplant Meatballs (Polpette di Melanzane)

What a simple appetizer recipe. We really liked the cool ranch flavor combined with the crunchy fresh peppers and olives. The hardest part of this recipe is letting the roll-ups chill in the fridge. Wrap them in a variety of flavored wraps to make them extra colorful and tasty. These are a great little finger food.

Veggie Cream Cheese Roll-Ups

package(s) cream cheese, softened, 8 oz

- envelope ranch dressing mix

green onions, chopped (can also use chives)

flour tortillas (can use wheat, spinach, or tomato tortillas)

celery rib, chopped

cup(s) green bell pepper, chopped

cup(s) red bell pepper, chopped

Forget the same old veggie tray ideas, these little veggie cups are the perfect individual appetizers in cups for any occasion... An easy vegetarian appetizer, these party snack cups make for easy cleanup and NO double dipping!

Easy Veggie Cups Idea (Individual Appetizers In Cups)

vegetable dip (divided)

bell pepper (sliced)

celery

sugar snap peas

grape tomatoes

Divide the ranch dip dip between 12 sturdy plastic cups, using 2 tablespoons per cup. A large cookie scoop makes this quick and simple!

Arrange the fresh cut veggies in each plastic cup using bamboo toothpicks to hold the grape tomatoes in place.

Cover loosely with plastic wrap until ready to serve. Surround the cups with ice if the weather is extremely hot.

I got this recipe from a friend on food.com.  I have made it many times and it is loved and devoured by everyone.

Black Bean and Corn Dip

can(s) (15 ounce) black beans,

can(s) (11 ounce) mexicorn, frained and rinsed

cup(s) red onion, chopped finely

olive oil

cup(s) red wine vinegar

package(s) (2/3 ounce) envelope good seasonings italian salad dressing mix

Delicious! It was a super easy appetizer to prepare and it tastes great. Lovely with tortilla chips. I'm glad it made a lot, so I can store it in the fridge for snacking this week. Made in honor of Lynn. We miss you very much!

This is quite a tasty appetizer dip.  I made it for our gameday snack table this weekend, and it was gone before the morning football games were over.  My tomatoes were quite large, so I used only 2 (as 3, as called for in the recipe, would have been too much.)  The hint of the herbs in the Italian dressing mix perfectly seasoned the dip though, so it didn't need any additional seasoning or flavor boost.  I served the dip with  jalapeno-flavored potato chips, and it was a great game-day snack.  It's quite good, and I'll made this again.  I think leftovers (if there had been any, that is) would be really good as a topping to dress up plain chicken breasts.  Thanks for the many memories and many great recipes that you've shared over the years, Lynn.  You'll be dearly missed.

Deeelish!  Made as written, with a few tweaks. Instead of combining the avocado with the other ingredients, I tossed everything together and added avocado only at the last second before serving, and only to the portion we were going to eat right then. We loved it!  And after eating a good portion, I decided to up the game and added some diced pickled jalapenos and chopped cilantro. Wowzers! I ate the leftovers today (no avocado) as a side salad with my lunch - and it's even better than last night! Thanks for sharing, Lynn!

Top 4 vegetable appetizers recipes from across the web

The most viewed vegetable appetizers recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Polpette di Melanzane (Neapolitan E...

Veggie Cream Cheese Roll-Ups

Easy Veggie Cups Idea (Individual A...

Black Bean and Corn Dip

Top 4 vegetable appetizers recipes from across the web

The most viewed vegetable appetizers recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Polpette di Melanzane (Neapolitan E...

Veggie Cream Cheese Roll-Ups

Easy Veggie Cups Idea (Individual A...

Black Bean and Corn Dip

The most viewed vegetable appetizers recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine