Vegetarian Appetizer Recipes

August 01, 2011
Photo: Johnny Autry
Vegetable trays and cheese and crackers are common vegetarian staples on party tables, but meatless appetizers don’t have to be so boring.
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Healthy Vegetarian Appetizers

View Recipe: Healthy Vegetarian Appetizers

Appetizers can be the perfect way to begin a meal, or they can be the perfect small meal. Little bites can stave off hunger, allowing you to linger longer, or they can provide a light meal when heavier foods aren’t appetizing. Regardless of how you choose to enjoy appetizers, vegetarian options like our Spinach-and-Artichoke Dip shine.

This warm, creamy, cheesy dip is tasty and a snap to prepare. Assemble up to two days ahead, and bake just before serving.

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Red Pepper Hummus

Photo: Randy Mayor
View Recipe: Red Pepper Hummus

For convenience, prepare the dip up to three days in advance and refrigerate in an airtight container. Serve with pita wedges and bell pepper strips.

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Tzatziki

View Recipe: Tzatziki

Prepare this traditional Greek dip within an hour of serving time to prevent it from becoming watery. Greek yogurt is thicker and creamier than other yogurt, and we find it superior in this recipe. Serve with pita wedges.

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Artichokes with Roasted Garlic-Wine Dip

Photo: Becky Luigart-Stayner
View Recipe: Artichokes with Roasted Garlic-Wine Dip

The ritual of eating whole artichokes―tear off a leaf, eat the tender flesh, and repeat―is as much a part of the experience as the flavor. The creamy texture and sweet savoriness of roasted garlic in the dipping sauce serve to enhance everything to heavenly levels.

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Spicy Stir-Fried Mushroom Bruschetta

Photo: Becky Luigart-Stayner
View Recipe: Spicy Stir-Fried Mushroom Bruschetta

Bruschetta is simple to make. It starts with a baguette or narrow loaf that has been thinly sliced and toasted. To that crunchy bread base, add any toppings you wish—in this vegetarian recipe we add a spicy mushroom mixture.

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Grilled Pepper Poppers

Photo: Randy Mayor
View Recipe: Grilled Pepper Poppers

The three-cheese filling is a nice complement for the spicy peppers. You can also use a milder chile, such as a cherry pepper. Shredded cheddar cheese can take the place of Parmesan, if you like.

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Parmesan Zucchini Sticks with Smoky Roasted Romesco Sauce

Photo: Becky Luigart-Stayner
View Recipe: Parmesan Zucchini Sticks with Smoky Roasted Romesco Sauce

Sturdy vegetables, such as potatoes, green tomato slices, onions, and zucchini, are good choices for battering and ovenfrying. Many oven-fried foods are coated in a liquid, such as an egg wash, and then coated in a mixture of crunchy coatings, such as breadcrumbs, flour, cornmeal, cracker meal, or panko. These coatings help create a crisp crust and also insulate the food to prevent it from overcooking.

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Windowpane Potato Chips

Photo: Randy Mayor
View Recipe: Windowpane Potato Chips

A mandoline will help you create picture-perfect chips. Tip: Buy an extra potato to practice with beforehand.

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Grape Leaves Stuffed with Rice, Currants, and Herbs

View Recipe: Grape Leaves Stuffed with Rice, Currants, and Herbs

Grape leaves are a part of Turkish, Greek, Arab, and Romanian cuisines and are often stuffed with a mixture of rice, vegetables, meat, and spices. They’re served warm or cold as an appetizer or main dish with yogurt.

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Tunisian Brik-Style Eggs

Photo: Johnny Autry
View Recipe: Tunisian Brik-Style Eggs

Tucked inside crisp, flaky phyllo dough pastry are tender potato chunks and a perfectly cooked egg.

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