Vegetarians and meat lovers alike will flock to the table when you serve these vegetable appetizer recipes. From grilled eggplant to crudites to mini artichoke frittatas, these quick recipes for vegetable appetizers gather guests on common ground.See Popular Vegetable Appetizers Recipes
Trending in Our Kitchens
William Abitbol sources a special variety of small Provencal artichoke known as artichaut poivrade (also called just poivrade) for this simple dish, but regular baby artichokes are just as delicious here. The artichokes are infused with flavor from their aromatic poaching liquid, a mixture of lemon, herbs, and olive oil.
Serve these homemade sweet pickles in salads, sandwiches, and as a side dish.
Looking for a delicious appetizer? Just listen to this...bundles of asparagus with roasted red peppers wrapped in golden puff pastry, served with a creamy red pepper mayonnaise. Trust us, they taste even better than they sound.
For these appetizers, roasting the beets and baking the cracker cups in advance will save time on party day.
You can choose your filling for these thin, crispy appetizers.
These quick pickles require no heat -- Grace Parisi simply shakes the ingredients for the brine together and pours them over raw wax beans.
Old El Paso® Favorite Recipe! Dig in to a delicious homemade dip. Make it by layering your favorite Mexican ingredients.
This nutty snack is a holiday party pleaser but can also be tossed on top of a warm salad, casserole, or roasted vegetable dish.
Creamy cheese provides a pleasant contrast to the crunch of the fresh vegetables in these appetizers.
Get a head start on these impressive appetizers by preparing and freezing unbaked slices. To serve, bake the frozen slices as directed.
Make the cheese mixture ahead of time for these appetizers. That way it's chilled and ready for assembly come party time.
Olives take on a new dimension when brightened by fresh herbs and spices.
With a balance of salty, sweet and buttery herb...and a little kick of cayenne, it's all you crave in a snack wrapped up in a handful of pecans. A perfectly unique party snack.
If you prefer not to can all of these pickles in jars, refrigerate the extra in a covered container and plan to use them within 2 weeks.
"I like the idea of making a healthy kind of potato chip that's not one of those packaged, dehydrated vegetable chips," Seamus Mullen says. He roasts kale with extra-virgin olive oil and garlic until it's crunchy.
Goat's-milk cheeses are typically lower in cholesterol, calories and fat -- and higher in calcium -- than cow's-milk ones. Here, creamy chevre is stuffed into antioxidant-rich mushrooms and topped with crispy herbed bread crumbs.