vegetarian appetizer

Check out this crazy amazing recipe for spinach & artichoke spring rolls from Delish.com!

Spinach Artichoke Spring Rolls

cream cheese, softened

sour cream

c. mozzarella

c. freshly grated Parmesan (plus more for garnish)

artichoke hearts,

spinach,

garlic,

kosher salt

black pepper

egg roll wrappers

parsley,

Video says 3 minutes per side, recipe says 1 minute per side...? Not nearly enough filling if using the suggested amount either. Delicious though.

Can these be baked in the oven instead of frying them?

Roasted vegetables and feta make the perfect vegetarian side-dish at a summer BBQ or in the middle of winter by the crackling fire. This recipe is easy because everything gets baked together on a single sheet-pan. Beautiful, simple, and wholesome.

Roasted Vegetables & Feta

Bunch

Pint Grape tomatoes, halved (~2 cups)

onion,

Lemon, 1/2

Olive oil

Ground cumin

Red pepper flakes

Salt

Pepper

basil (or other fresh herbs)

Position the oven rack to the lower third. Heat the oven to 400F degrees.

On a cookie sheet, place the broccolini, tomatoes, onion, and lemon. Drizzle with olive oil and toss to coat. Sprinkle the cumin, pepper flakes, salt, and pepper and toss again. Place the feta pieces amongst the vegetables.

Bake for 15-20 minutes, or until the vegetable stems can be pierced easily with a fork and the tomatoes are wrinkled.

Drizzle with extra olive oil and sprinkle with fresh herbs. Place extra lemon on the side. Optionally serve with pasta or grains.

This easy recipe for Mini Baked Potatoes makes a great appetizer for any party or game day! Roasted baby potatoes are loaded up with sour cream and chives.

Mini Baked Potatoes

lb (450 grams) baby potatoes / new potatoes

olive oil

salt

(125 grams) sour cream

chives

Preheat the oven to 375F / 190C.

Add the potatoes to a bowl, drizzle with the oil and toss to coat.

Spread the potatoes on a baking sheet and sprinkle with the salt.

Bake for 30 minutes or until the potatoes are cooked through. Jiggle them around halfway

through so they brown evenly.

Cut a small wedge out of each potato, fill with a little sour cream and top with chives.

Creamy and delicious Pistachio Yogurt Dip is the perfect mediterranean inspired hearty healthy dip to accompany vegetables, fish, or even on top of sandwiches.

Pistachio Yogurt Dip

Wonderful Pistachios (shell removed)

garlic (minced)

lemon

lemon juice

salt and pepper (to taste)

greek yogurt

pistachios (shell removed)

tbsp parsley (chopped)

red pepper flakes

olive oil (if needed)

In a high powered blender or food processor, combine the pistachios, garlic, lemon zest and lemon juice.

Pulse until very fine consistency and smooth texture

With motor running, slowly drizzle in olive oil and combine until a paste forms.

Taste and season with salt and pepper as needed

Place greek yogurt in serving bowl and slowly mix in the pistachio paste, swirling into the yogurt.

Note - I liked leaving the pistachio paste a little swirled and not completely blended into the yogurt

Top with parsley, additional chopped pistachios, and red pepper flakes

Check out this easy recipe for the best mac & cheese bombs from Delish.com!

Mac & Cheese Bombs

c. Shredded Monterey Jack

c. shredded Cheddar

cayenne pepper

c. all-purpose flour

eggs,

milk

c. panko bread crumbs

Vegetable oil,

they were amazing and crispy they are perfect

IDK How these taste like but they look sooo good! I’m going to make this!

https://streaming.hearstdigitalstudios.com/0011976a-079a-47c4-82a9-1feddb5b9159/video_rover_16x9_1080p_hd_1580404785_91298.mp4

Mac & Cheese Bombs Are A Handheld Delight

These Vegetarian Stuffed Grape Leaves are a Mediterranean classic recipe made with short grain rice, parsley, tomatoes and onions - my favorite appetizer!

Vegetarian Stuffed Grape Leaves

grape leaves (about 60-70 in brine)

short grain rice

tomato (finely chopped (about 3/4 cup))

parsley (finely chopped (about 1/2 cup))

green

green pepper (finely chopped (about 1/4 cup))

garlic

red pepper (or

Salt and pepper (to taste)

olive oil (divided)

tomato (sliced)

Remove the grape leaves from the jar, and soak them in a large bowl of boiling hot water for a few minutes. Drain the grape leaves in a colander and stack them on a plate.

Combine the rice, tomatoes, parsley, green onions, green peppers, garlic and crushed red pepper. Season with salt and pepper and drizzle 1/4 cup of the olive oil over the mixture. Toss well to combine.

Prep Grape Leaves &amp; Stuffing

To stuff and roll the grape leaves, lay a grape leaf flat on a cutting board, scoop out a heaping teaspoon of the rice mixture into the center of the grape leaf.

Carefully fold in the sides and roll it like you would when making a wrap. Repeat until all the stuffing has been used and place the wrapped grape leaves on a tray while wrapping. It will make about 60 rolls.

Stuff &amp; Wrap Grape Leaves

Line the bottom of a large pot with tomatoes and season with salt/pepper.

Neatly arrange the stuffed and rolled grape leaves in rows, alternating directions, to completely cover the circumference of the pot. Make sure to tightly pack them in the pot to prevent them from floating up and unwrapping during cooking.

Drizzle each layer with some of the remaining 1/2 cup of olive oil and season with salt and pepper to taste.

Place a plate upside down on top of the grape leaves in the pot. Next use something to weigh it down (a second plate works well or a bowl full of water). This will hold down the grape leaves in place, and prevent floating while they are cooking.

Add enough water (about 5-6 cups) to completely cover the grape leaves and the plate. Then cover the pot and cook on medium heat for 30 minutes, until most of the water is absorbed and the rice is cooked.

Add the lemon juice on top of the grape leaves, then cook on low heat for an additional 45 minutes.

Remove from heat and let rest for 30 minutes. Transfer to a dish and enjoy warm or at room temperature.

Cook the Stuffed Grape Leaves.

https://content.jwplatform.com/videos/KgtiD0xQ.mp4

Check out this easy recipe for the best mac & cheese balls. These are such a great idea for anyone who loves mac and cheese and wants to mix it up.

Mac & Cheese Balls

Do you like boxed mac and cheese or homemade?

Prepare macaroni and cheese according to package instructions. While the macaroni and cheese is still hot, stir in cheddar, Monterey Jack and cayenne until the cheese is completely melted. Transfer mac and cheese to a large bowl, then cover with plastic wrap and refrigerate until firm, about 3 hours.

Set up a dredging station: In a small shallow bowl, season flour with salt and pepper. In a second shallow bowl, whisk together eggs and milk. Place bread crumbs in a third bowl.

Using a small cookie scoop, scoop small balls of mac and cheese.  Toss each ball in seasoned flour, dunk in the egg mixture to coat, then dredge in bread crumbs. Refrigerate until ready to fry.

In a large heavy pot, heat about 1" vegetable oil over medium heat. Meanwhile, place a wire rack inside of a large baking sheet. When the oil is very hot and shimmering (and about 350°), add four to five mac and cheese balls. Cook until very golden all over, about 2 minutes per side. Transfer the fried bombs to a wire rack and sprinkle them with salt. Repeat with remaining mac and cheese bombs.

Transfer bombs to a serving dish and garnish with parsley. Serve warm.

(upbeat music) - [Woman] It would put your mac and cheese to shame. - [Man] I was just going for my cheese and mac.

All you ever needed to know about cooking halloumi - that increasingly popular semi-hard white cheese that&#039;s been made in Cyprus and other areas of the Eastern Mediterranean for hundreds of years. It&#039;s salty, springy, crispy and altogether very delicious. It also happens to be incredibly versatile. Cook it on a grill or BBQ, under the broiler, in your oven or in your air fryer. It&#039;s wonderful cooked, but there are even ways to enjoy it raw. Whether you&#039;re in the mood for a burger, tacos, a salad, fries, or just want to enjoy it simply cooked with lemon and lime wedges and a little toasted bread on the side, I&#039;ve got you covered with this interesting and expert guide on halloumi cheese. Learn how to cook it like a pro!

How To Cook Halloumi (+ Recipe Ideas)

halloumi cheese

Choice of: lemon

fresh bread, toasted bread bread

yogurt

Crisp white wine

Slice halloumi.

Slice the halloumi into approximately 1-2 cm thick slices. Slice across the width, just like you would a loaf of bread.

Pre-heat pan and brush with oil if necessary.

Pre-heat a frying pan or griddle pan on a medium-high heat. Unless you&#39;re using a non-stick pan, brush the halloumi all over with the olive oil.

Cook halloumi for a few minutes on each side without moving.

Place the slices of halloumi into the pan and leave them to cook for a few minutes. Don&#39;t move them until the liquid that oozes out of the cheese has evaporated and the residue has gone golden brown. At this point, check to see if the underside of the cheese is mid to dark golden brown. If it is, flip it over with a fork or tongs and cook on the other side for another 2 to 3 minutes. Towards the end of the cooking time, you may need to move some of the pieces on the outer edges of the pan into the middle to finish browning equally.

Arrange on a platter and serve with bread, lemon or lime and other toppings.

When the halloumi is mid to dark golden brown on both sides, arrange on a small platter or medium sized plate with slices of bread, toast or pita bread and lemon or lime segments. Scatter over any fresh herbs and/or other spices/flavourings and serve immediately.

To pan-fry

Pre-heat grill/BBQ. Soak wooden skewers if necessary.

Pre-heat the grill or BBQ to a medium-high heat or 200C/390F. If you prefer to make kebabs and are using wooden skewers, soak them in water for at least 30 minutes to prevent burning while cooking.

Slice halloumi or thread cubes onto skewers and brush with oil.

If cooking slices, slice the halloumi into roughly 2 to 3cm (or 1/2 to 1 inch) thick slices and brush all over with the olive oil. If cooking kebabs, cut into large chunks and carefully thread the halloumi onto the skewers, then brush carefully with oil. Pinch the sides of the cheese as you thread it on to minimise splitting (Add chunks of vegetables such as zucchini, peppers and mushrooms or even meatballs if you like).

Cook without moving for 2 to 3 minutes on each side. Turn kebabs regularly.

Place the cheese on the BBQ/grill and cook for 2 to 3 minutes without moving. Wait until any liquid has evaporated and the residue has gone golden to dark brown, then flip onto the other side with a fork/tongs and let cook for a further 2 to 3 minutes. If cooking kebabs, cook for 10 to 15 minutes, turning regularly to brown all sides.

Serve with bread and toppings.

Serve immediately with bread/toast/pita bread, lemon and lime wedges and any other herbs/spices/flavours.

To grill/BBQ

Pre-heat air fryer. Slice halloumi into slices, fries or bites.

Preheat the air fryer to 200C/390F. Slice the halloumi into 1-2cm slices, into long 2-3cm thick fry shapes or 1-2cm cubes or &#39;bites&#39;.

Brush with olive oil. Air fry for 5 to 7 minutes on each side.

Brush the halloumi all over with olive oil. Then air fry in the air fryer basket for 5 to 7 minutes on each side or until mid to dark golden brown and crispy.

Serve immediately with bread/toast/pita bread, lemon or lime wedges and any other spices/herbs/flavours. You might also like to serve some Greek yogurt and/or sweet chili sauce on the side for dipping.

To air fry

Pre-heat oven. Slice halloumi.

Pre-heat the oven to 200C/390F. Slice the halloumi into thick (around 1/2 inch) slices.

Put in baking dish and add any flavours.

Lay in a baking dish and drizzle with olive oil. Add pepper, paprika, dried herbs, or chili flakes if you like.

Bake, turning half way through.

Bake for around 15 minutes, turning half way through, or until golden brown and lightly crisp.

Serve immediately with bread and garnishes.

Serve immediately with optional toasted bread, lemon or lime wedges and fresh herbs.

To bake

https://mediavine-res.cloudinary.com/video/upload/t_original/v1631179000/xohkij1xjrpsh9olwy1u.mp4

Tried halloumi cheese and love it? Find out how to cook this amazing appetizer from Cyprus perfectly every time with this comprehensive guide. Pan-fry, grill, BBQ, even air fry, plus lots of halloumi recipe ideas.

How to cook halloumi

Healthy deviled eggs made with Greek yogurt (that’s right, no mayo!) get a Mediterranean twist in this easy to make holiday appetizer recipe.

Healthy Deviled Eggs

eggs

Greek yogurt

Dijon mustard

Kosher Salt

garlic powder

Sweet or smoked Spanish paprika, (for sprinkling)

chives, (for garnish)

Capers, (for garnish (optional))

Boil the eggs: In the bottom of a medium saucepan, carefully arrange the eggs in one single layer and cover with at least 1-inch of cold water. Set on high heat to bring to a rolling boil. As soon as the water is boiling fast and hard, turn the heat off and cover the saucepan. Leave the eggs in the covered pan for exactly 10 minutes.

Run the cooked eggs under cold water: Drain the cooked eggs and run them under cold water until they have fully cooled (this will stop the eggs from cooking and will make them easier to peel).

Peel and halve the eggs: Peel the eggs and slice them in half from top to bottom.

Prepare the filling: Using a small spoon, scoop out the cooked egg yolks and put them into the bowl of a small food processor fitted with a blade. Add the yogurt, mustard, garlic powder, and a big pinch of kosher salt. Close the lid of the food processor and pulse several times until the mixture is fluffy and well-combined.

Fill the egg halves with the deviled egg mixture: Transfer the egg mixture to a piping bag fitted with a tip and squeeze to fill each egg cavity with the egg mixture (or you can use a spoon).

Serve: Sprinkle with the paprika, then garnish with chives and capers (if using). Serve immediately, or store in an airtight container in the fridge for up to 2 days.

https://content.jwplatform.com/videos/IsvTd4iX.mp4

Deviled eggs made with Greek yogurt. No mayo necessary!

In this comforting vegetarian dish, mushrooms are stuffed with a creamy ricotta filling and finished with a delightful crispy breadcrumb topping. Serve as a crowd-pleasing appetizer or with a crunchy side salad for a light but satisfying meal.

Stuffed Portobello Mushrooms

portobello mushrooms

Italian seasoning

tomato,

garlic cloves, (minced)

baby spinach, (coarsely chopped)

green onions, (coarsely chopped)

whole milk ricotta cheese

breadcrumbs

Get ready: Preheat the oven to 350°F and line a baking sheet with aluminum foil or parchment paper.

Prepare the mushrooms: Gently wash the mushrooms to remove any debris and carefully snap off the stems (save them for later). Use the side of a spoon to scrape out the gills of the mushroom caps, taking care to keep the mushrooms intact.

Oil and season: Use a brush or your hands to coat the outer sides and edges of the mushrooms with about 1 tablespoon of olive oil. Place on the prepared baking sheet with the hollow sides facing up. Sprinkle with about 1/4 teaspoon of salt and 1/2 teaspoon of the Italian seasoning. Place a tomato slice on top of each mushroom cap. Set aside.

Saute the vegetables: Coarsely chop the mushroom stems. In a medium skillet on medium-low heat, add 2 tablespoons of extra-virgin olive oil. Once the oil begins to shimmer, add the garlic and stir constantly for 30 seconds before adding the chopped mushroom stems, spinach, and green onion. Add the remaining 1 teaspoon of salt. Cook until the spinach is wilted, about 5 minutes. Turn off the heat and set aside.

Stuff and bake: In a small mixing bowl, mix together the ricotta cheese and remaining 1 1/2 teaspoons of Italian seasoning. Add the sauteed vegetables and stir to combine. Distribute the mixture evenly among each mushroom. Place in your oven to bake for 15 minutes.

Finish and serve: After the time is up, remove from the oven, top with the breadcrumbs and a drizzle of extra-virgin olive oil. Return to the oven and broil on low until the tops are golden brown, about 3 to 5 minutes. Let cool for 5 minutes before serving.

Simple and delicious stir fry recipe made with cauliflower and homemade pepper masala powder.

Top 18 vegetarian appetizer recipes from across the web

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

Top Tags

Spinach Artichoke Spring Rolls

Roasted Vegetables & Feta

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Pistachio Yogurt Dip

Mac & Cheese Bombs

Vegetarian Stuffed Grape Leaves

Mac & Cheese Balls

How To Cook Halloumi (+ Recipe Idea...

Healthy Deviled Eggs

Stuffed Portobello Mushrooms

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Herb and Garlic Stuffed Mushrooms

Top 18 vegetarian appetizer recipes from across the web

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

Top Tags

Spinach Artichoke Spring Rolls

Roasted Vegetables & Feta

Mini Baked Potatoes

Pistachio Yogurt Dip

Mac & Cheese Bombs

Vegetarian Stuffed Grape Leaves

Mac & Cheese Balls

How To Cook Halloumi (+ Recipe Idea...

Healthy Deviled Eggs

Stuffed Portobello Mushrooms

Cauliflower Pepper Fry

Caramelized Onion &amp; Blue Cheese...

Whipped feta dip with spicy honey

Roasted Vegetable Salad with Hallou...

Bite-Sized Blooming Onions

Whipped feta dip with spicy honey

Beet and Red Onion Carpaccio

Herb and Garlic Stuffed Mushrooms

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

Caramelized Onion & Blue Cheese...