The month of May is full of gatherings and food sharing events. These veggie ideas make delightful appetizers, just in time for potluck season! And you don’t take a chance with those, I guarantee their success. The artichoke dip is an all-time favorite, the roasted bell peppers bring color and flavor, and the grilled eggplant salad is a sinful whim.
Artichoke Dip vegetarian
Artichoke Dip
Preparation time: 5 minutes
Cooking time: 20 minutes
Ingredients for 6
- 1/2 cup mayonnaise
- 1/2 cup sour cream
- 1 cup grated Parmesan cheese
- 1 can roasted artichoke hearts (14oz), drained and roughly chopped (I recommend the roasted artichokes from Trader Joe’s)
- 1/2 cup minced shallots
- 1 tablespoon lemon juice
- Salt and pepper
- Pita chips for serving
Directions
Preheat oven to 400F.
In a medium bowl, stir together mayonnaise, sour cream, Parmesan cheese and onion. When these ingredients are combined, mix in artichoke hearts and lemon juice, and season with salt and pepper. Transfer mixture to a shallow baking dish.
Bake for 20 minutes, or until light brown on top.
Enjoy with pita chips.
Roasted Bell Peppers vegan
Roasted Bell Peppers
Preparation time: 10 minutes
Cooking time: 25 minutes
Ingredients for 6
- 4 bell peppers (mix yellow, orange and red bell peppers as you wish)
- 2 tablespoons olive oil
- 2 cloves garlic, crushed
- Salt and pepper
Directions
Remove the core and seeds of the bell peppers and place on a baking sheet.
Broil until charred on all sides, about 7 to 10 minutes for the first side, then 3 to 5 minutes for each remaining side.
Remove from broil and let cool, then gently peel the bell peppers.
Slice lengthwise and arrange on a platter. Whisk the olive oil with the garlic, salt and pepper, and sprinkle over the bell peppers. Enjoy at room temperature.
Grilled Eggplant Salad vegan
Grilled Eggplant Salad
Preparation time: 10 minutes
Disgorge time: 1 hour
Cooking time: 10 minutes
Ingredients for 6
- 12 Chinese or Japanese eggplants
- 4 green onions, finely sliced
- 1 jalapeno, finely chopped
- 2 tablespoons chopped mint
- Olive oil
- Salt and pepper
Directions
Cut the eggplant in half lengthwise, and arrange on a baking sheet. Season with salt and let disgorge for about 1 hour. Pat dry and drizzle with olive oil.
Grill on the barbecue until lightly charred, about 5 minutes on each side. Set aside to cool.
Cut the eggplant in cubes and transfer to a bowl. Add green onions, jalapeno, mint and 4 tablespoons olive oil. Season with salt and pepper and toss gently. Enjoy at room temperature.
