Vegetable Tureen Appetizer Recipes

Steps:

• Preheat the oven to 400 degrees.
• Cook the zucchini, onions, garlic, and 2 tablespoons olive oil in a large sauté pan over medium heat for 10 minutes until the zucchini is tender. Season with salt and pepper.
• Brush the red and yellow peppers and eggplant with olive oil, season with salt and pepper, and roast on a baking sheet for 30 to 40 minutes, until soft but not browned.
• In a 6-inch round cake pan, place each vegetable in a single, overlapping layer, sprinkling Parmesan cheese and salt and pepper to taste between each of the layers of vegetables.
• Begin with half of the eggplant, then layer half of the zucchini and onions, then all of the red peppers, then all of the yellow peppers, then the rest of the zucchini and onions, and finally the rest of the eggplant.
• Cover the top of the vegetables with a 6-inch round of parchment paper or waxed paper. Place a 6-inch flat disk (another cake pan or the bottom of a false-bottom tart pan) on top and weight it with a heavy jar. Place on a plate or baking sheet (it will leak) and chill completely.
• Drain the liquids, place on a platter, and serve at room temperature.

Steps:

• In a small bowl, combine cracker crumbs and butter. Press onto the bottom of a greased 9-in. springform pan. Sprinkle with cheddar cheese. In a large skillet, saute the zucchini, mushrooms, onion and red pepper in oil until tender. Spoon over cheese. , In a large bowl, beat cream cheese until smooth. Add eggs; beat on low speed just until combined. Stir in bacon. Pour over vegetable mixture. Sprinkle with Parmesan cheese. , Place pan on a baking sheet. Bake at 375° for 30-35 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; remove sides of pan. Serve warm or chilled. Refrigerate leftovers.

Steps:

• Fruit & Cheese Platter. Use different winter fruits and mix with hard cheese cubes to layer into a holiday tree shape on a platter. Add sprigs of rosemary to decorate the platter.
• Dip Cups. Use clear beverage cups to serve individual dips and veggies. No more worries about double dippers, and you can offer different types of dips without running out of serving bowls. Try our Creamy Mexican Salsa Dip or Cheddar & Parmesan Pear Dip at your next party.
• Roll Ups. Use spinach tortillas to add a little green to your party tray. Spread low-fat cream cheese on tortillas, add low-sodium ham or turkey luncheon meat and spread with fresh veggies (cucumbers, sliced peppers, spinach) and roll up. Slice each tortilla roll into 2" pieces and lay on a platter to form different holiday shapes (tree, ornament, or wreath).
• Green, Red, & White Skewers. Skew cherry tomatoes, cucumbers, or green peppers and add chunks of low-fat mozzarella for an easy, fun holiday appetizer.
• Spice it Up. Kick up party favorites with a little chili powder or jalapenos. Try spicing up our Ten Minute Cranberry Sauce or Cranberry Chutney and then pouring some over a block of low-fat cream cheese. Or just heat up a small jar of hot pepper jelly and pour it over a block of cream cheese. Serve with whole-grain crackers for an easy appetizer.