Healthy, Easy and Vegetarian Tapas Recipes

Last Monday my parents, who are clearly more sociable than me, invited our (vegetarian) neighbors round for a chat and nibbles. So, being the amazing, helpful, kind-hearted daughter I am, I offered to help with the catering side of things. So, my mother and I made these three, healthy, simple and vegetarian tapas dishes. Please note, we did not invent these recipes ourselves, however we did adapt them slightly to fit our personal preference, which is what I'm sharing with you today. Enjoy!

Aubergine rolls

You will need:
2 aubergines, thinly sliced lengthways
olive oil
1 garlic clove, crushed
pesto
grated mozzarella
basil leaves, torn into pieces
salt

Step 1
Sprinkle the sliced aubergine with salt, leave for 10-15 mins and repeat on the other side. Rinse with cold water and leave to drain on kitchen paper.

Step 2
Heat the oil in a large frying pan, add the garlic and aubergine, lightly fry on both sides and leave to drain on kitchen paper once again.

Step 3
Spread the pesto onto one side of the fried aubergine, sprinkle on the mozzarella and basil leaves. Slowly and gently roll up the slices and pin with a cocktail stick. Place on a ovenproof baking dish and place in a preheated, 180C oven and bake for 8-10 mins. Place on serving tray and serve with a sprinkle of basil leaves.

Roasted Peppers with Honey and Almonds

You will need:

8 red peppers, quartered and deseeded

olive oil

2 garlic cloves, thinly sliced

25g flaked almonds

2tbsp honey

2tbsp cherry vinegar

2tbsp freshly chopped parsley

salt and pepper

Step 1

Preheat the grill and place the peppers, skin side up, underneath on a baking tray. Leave for about 8 mins until blistered and blackened. When done, place in plastic bag and set aside to cool.

Step 2

Once the peppers are cool enough to handle, peel away skin with a knife or with your fingers. Chop into bite-size pieces and place in a bowl.

Step 3

Heat olive oil a frying pan and add the sliced garlic cloves. On a low heat, stir frequently until golden. Then stir in almonds, honey and vinegar. Pour over peppers, add the parsley and season with salt and pepper. Toss, leave to cool and place in a serving bowl/s.

Orange and Fennel Salad

 You will need:
4 large oranges
1 large fennel bulb, thinly sliced
 1 white onion, thinly sliced
2tbsp extra virgin olive oil
12 black olives, pitted and sliced
1 fresh red chilli, thinly sliced and deseeded
Parsley to garnish, French bread to serve

Step 1
Zest all 4 oranges and reserve. Remove all of the white pith, to reserve juices do so over a bowl. Cut the oranges horizontally into thin slices.

Step 2
Toss the oranges with the fennel and onion slices. Whisk olive oil with the orange juice and spoon over the oranges. Sprinkle olive slices and chilli (optional) over the mixture, then the orange rind and parsley. Serve with thinly sliced French bread.

Did you try any of these? What's your favourite?
Francesca x