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3 Vegetable Tapas to Try Before You Die

Top-tapas-recipe-everWant cool and colorful treats on your party table but don’t necessarily want a lot of fuss? Vegetable tapas are what you’re looking for. A tapas is a typical spanish appetizer that you make using various ingredients: marinated peppers, olives, zucchini, tomatoes, candied onion and seasoning, sauces, marinades. Their taste, color varies, but they always bring a good mood on the table. You can make tapas using simple vegetables and tasteful condiments. Ready to try your hand at making these delicious appetizers? We have 3 great vegetable tapas recipes to get you started.

1. Eggplant rolls with feta cheese

  • 2 eggplants
  • 1/2 block of feta
  • 2 sprigs of thyme
  • 2 tsp olive oil
  • Oil for frying
  • Salt / pepper

Instructions

1. Clean the eggplant and slice it lengthwise. Fry each slice of eggplant in a pan with frying oil — sunflower is great. Then drain oil between two sheets of absorbent paper.
2. Meanwhile, crumble the feta and mix it with olive oil and thyme. Season.
3. Place a teaspoon of feta along with a slice of fried eggplant and roll the slice on itself. Tie the roll with a toothpick.

2. Potato tortilla squares

Serve 4:

  • 1 1/3 lb (600g) of potatoes
  • 6 eggs
  • Olive oil
  • Salt / pepper

Instructions

1. Peel the potatoes, rinse and dry with paper towels. Cut into thin slices and sauté for 15 minutes in a pan with olive oil.
2. Break the eggs and beat the omelette. Season and add the potatoes.
3. Heat the oil in a skillet with a maximum diameter of 15/20 cm (if larger, the tortilla will be too thin) and pour the egg / potato mixture. Cook for a few minutes, then turn the tortilla using a plate to cook again on the other side.
4. Put it on a plate and cut the tortilla into cubes.

3. Sweet Peppers Rolls with Ricotta

Serve 4:

  • 1 red pepper
  • 1 yellow pepper
  • 1 green pepper
  • 3 tbsp ricotta
  • 1 tsp olive oil
  • Salt / pepper

Instructions

1. Wash the peppers, cut in half and remove seeds and white skin. Pass under the broiler until the skin blackens. Let cool for 10/15 minutes in a clean plastic bag (freezer bag type).
2. Meanwhile, mix the ricotta and oil and season the mixture.
3. Remove skin from peppers, cut them into thin slices. Put some ricotta on each strip end and then roll on itself. Hold the pepper roll with a bamboo skewer or a toothpick.


Nina L. Palmer
Food editor
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