11 Vegetarian Party Foods That Hold Up On A Buffet
Caprese Skewers
Caprese skewers are a delightful and easy-to-make appetizer that showcases the classic flavors of a Caprese salad, but in a fun, portable format. These skewers combine fresh cherry tomatoes, creamy mozzarella balls, fragrant fresh basil leaves, and a drizzle of balsamic glaze. They are perfect for parties, gatherings, or as a light snack.
Prepare Ingredients: Start by rinsing the cherry tomatoes under cold water and patting them dry with a paper towel. If you’re using larger mozzarella balls, cut them in half for easier skewering.
Assemble the Skewers: Take a skewer and thread one cherry tomato onto it, followed by a fresh basil leaf, and then a mozzarella ball. You can alternate the order or add additional items like more basil or another tomato according to your preferences. Repeat this until the skewer is filled, leaving a little space at the end for easy handling.
Season the Skewers: Once all the skewers are assembled, place them on a serving platter. Lightly sprinkle salt and black pepper over the skewers for added flavor.
Drizzle with Balsamic Glaze: Last, take the balsamic glaze and drizzle it generously over the skewers. This will add a sweet and tangy finish that complements the fresh ingredients perfectly.
Serve: These Caprese skewers can be served immediately or refrigerated for up to an hour before the event. Enjoy your colorful, tasty, and healthy party appetizer!
Stuffed Mini Peppers
Stuffed mini peppers are a delicious and colorful vegetarian appetizer that is perfect for parties or gatherings. These bite-sized treats are made with sweet mini bell peppers filled with a savory mixture of cheese, spices, and herbs, resulting in a satisfying combination of flavors and textures. They are easy to prepare and can be enjoyed warm or at room temperature.
Preheat the Oven: Begin by preheating your oven to 375°F (190°C) to prepare for baking the stuffed peppers.
Prepare the Peppers: Wash the mini bell peppers thoroughly under running water. Slice each pepper in half lengthwise and gently remove the seeds and white membranes.
Make the Filling: In a mixing bowl, combine the cream cheese, shredded cheddar cheese, garlic powder, onion powder, dried oregano, salt, and black pepper. Mix well until all the ingredients are fully incorporated. Add the chopped fresh parsley and stir to combine.
Stuff the Peppers: Take each prepared mini pepper half and scoop a generous amount of the cheese mixture into the cavity. Ascertain they are filled well but do not overstuff them to prevent spilling during baking.
Arrange on a Baking Sheet: Place the stuffed mini peppers on a baking sheet lined with parchment paper for easy cleanup. Drizzle a little olive oil over the peppers to help them brown and add flavor.
Bake in the Oven: Place the baking sheet in the preheated oven and bake for about 20-25 minutes, or until the peppers are tender and the cheese filling is bubbly and golden.
Cool and Serve: Once baked, remove the mini peppers from the oven and let them cool for a few minutes. Transfer them to a serving platter and enjoy them warm or at room temperature as a flavorful party snack!
Spinach and Feta Puffs
Spinach and feta puffs are delightful, flaky pastries filled with a savory mixture of fresh spinach, creamy feta cheese, and aromatic herbs. These bites make for a perfect vegetarian hors d’oeuvre at any gathering and are particularly appreciated for their rich flavor and crispy texture. Easy to prepare using store-bought puff pastry, they can be enjoyed fresh from the oven or at room temperature.
Preheat the Oven: Preheat your oven to 400°F (200°C). This guarantees that the pastries bake evenly and achieve a golden-brown color.
Sauté the Spinach: In a large skillet, heat the olive oil over medium heat. Add the chopped onion and minced garlic, cooking until the onion is translucent. Then add the fresh spinach and sauté for about 3-4 minutes until wilted. Remove from heat and let it cool slightly.
Mix the Filling: In a mixing bowl, crumble the feta cheese and add the cooled spinach mixture. Stir in the beaten egg, salt, black pepper, and fresh dill (if using). Mix until well combined.
Prepare the Puff Pastry: On a lightly floured surface, roll out the puff pastry sheets to smooth any creases. Cut the pastry into squares, approximately 3-4 inches in size.
Fill the Pastry: Place a tablespoon of the spinach and feta mixture in the center of each pastry square. Be careful not to overfill to guarantee they close properly.
Seal the Puffs: Fold each square over to create a triangle shape. Press the edges together firmly to seal, and crimp the edges with a fork for a decorative finish.
Prepare for Baking: Place the filled pastries on a baking sheet lined with parchment paper. Brush the tops with any remaining beaten egg to give them a nice shine.
Bake in the Oven: Bake in the preheated oven for about 15-20 minutes, or until the pastries are puffed up and golden brown.
Cool and Serve: Once out of the oven, allow the spinach and feta puffs to cool slightly before serving. These delectable snacks can be enjoyed warm or at room temperature, making them an ideal party food!
Chickpea Salad
Chickpea salad is a vibrant and nutritious dish that brings together the hearty texture of chickpeas with a medley of colorful vegetables and a zesty dressing. This revitalizing salad is not only quick to prepare but is also a protein-packed option for vegetarian gatherings. Perfect as a side dish or a light meal on its own, it can be served chilled or at room temperature, making it a versatile choice for any occasion.
Rinse the Chickpeas: Start by draining and rinsing the canned chickpeas under cold water. This will remove excess sodium and improve their freshness.
Chop the Vegetables: Prepare the cherry tomatoes, cucumber, red bell pepper, and red onion. Halve the cherry tomatoes, dice the cucumber and bell pepper, and finely chop the red onion. Make sure to use a sharp knife for clean cuts.
Combine Ingredients: In a large mixing bowl, add the rinsed chickpeas along with the chopped tomatoes, cucumber, red bell pepper, and red onion. Mix these ingredients gently to combine.
Add Fresh Herbs: Incorporate the chopped fresh parsley into the chickpea and vegetable mixture, adding a burst of flavor and freshness.
Prepare the Dressing: In a separate small bowl or jar, whisk together the olive oil, lemon juice, salt, and black pepper. This dressing will enhance the flavors of the salad.
Dress the Salad: Pour the prepared dressing over the chickpea and vegetable mixture. Toss everything together until all ingredients are evenly coated with the dressing.
Taste and Adjust: Taste the salad and adjust the seasoning as needed, adding more salt, pepper, or lemon juice to suit your preferences.
Add Feta Cheese (Optional): If desired, sprinkle the crumbled feta cheese on top of the salad, gently folding it in to make sure it doesn’t break apart too much.
Chill and Serve: Let the salad sit for about 10-15 minutes to allow the flavors to meld, or refrigerate it for a more invigorating taste. Serve the chickpea salad chilled or at room temperature as a delicious vegetarian option at your next gathering. Enjoy!
Vegetable Spring Rolls
Vegetable spring rolls are a delightful and fresh appetizer often enjoyed in Asian cuisine. These vibrant rolls are packed with a variety of crisp vegetables, wrapped in delicate rice paper, making them a light and healthy option for vegetarian gatherings. They can be served with a flavorful dipping sauce and are perfect for sharing or as a fun finger food.
Prepare the Vegetables: Start by washing and preparing all the vegetables. Julienne the carrot, cucumber, and bell pepper, and shred the red cabbage. Cut the avocado into thin slices and set everything aside.
Soak the Rice Paper: Fill a shallow dish with warm water. Take one rice paper sheet and dip it into the water for about 10-15 seconds until it becomes soft and pliable. Remove it from the water and shake off any excess water.
Assemble the Roll: Place the softened rice paper on a clean, flat surface. Start layering the ingredients about 2 inches from the bottom edge of the rice paper. Begin with a lettuce leaf, followed by a few slices of avocado, some julienned vegetables, and a sprinkle of fresh cilantro and mint.
Roll it Up: Fold the bottom edge of the rice paper over the filling, then fold in the sides, ensuring the filling is secure. Carefully roll the rice paper away from you, keeping it tight but not too tight to avoid tearing.
Repeat the Process: Continue to soak more rice paper sheets and repeat the assembly process with the remaining ingredients until all the filling is used.
Serve with Dipping Sauce: Arrange the vegetable spring rolls on a serving platter. Serve them alongside soy sauce or your favorite dipping sauce. Enjoy the fresh flavors and the crunchy texture of the rolls!
Optional Storage: If you’re not serving them immediately, you can cover the rolls with a damp cloth to prevent them from drying out. Serve within a few hours for the best taste and texture.
Quinoa Salad
Quinoa salad is a nutritious and versatile dish that can be enjoyed as a light meal or a hearty side. Packed with protein and fiber from the quinoa, combined with fresh vegetables and a tangy dressing, it’s the perfect option for a vegetarian gathering or a healthy lunch. It’s easy to customize by adding your favorite ingredients or seasonal vegetables.
Cook the Quinoa: Rinse the quinoa under cold water to remove any bitterness. In a medium saucepan, combine the rinsed quinoa and 2 cups of water. Bring to a boil over medium-high heat, then reduce the heat to low, cover, and simmer for about 15 minutes or until all the water is absorbed. Once cooked, fluff the quinoa with a fork and let it cool.
Prepare the Vegetables: While the quinoa is cooking, wash and chop your vegetables. Halve the cherry tomatoes, dice the cucumber and bell pepper, and finely chop the red onion and parsley. Set all the chopped vegetables aside in a large mixing bowl.
Make the Dressing: In a small bowl, whisk together the olive oil, lemon juice, salt, and black pepper. Taste the dressing and adjust the seasoning as necessary according to your preference.
Combine Ingredients: Once the quinoa has cooled, add it to the bowl of chopped vegetables. Pour the dressing over the quinoa and vegetables.
Mix Well: Gently toss all the ingredients together until everything is evenly coated with the dressing. Make sure that the quinoa and vegetables are well combined for a consistent flavor in every bite.
Chill If Desired: For the best flavor, let the quinoa salad sit for at least 30 minutes at room temperature or refrigerate it for an hour before serving to allow the flavors to meld together.
Serve: Once ready, serve the quinoa salad in individual bowls or on a large platter. It can be enjoyed cold or at room temperature, making it a perfect dish for various occasions or potlucks. Enjoy the fresh and vibrant flavors!
Mushroom Tartlets
Mushroom tartlets are delightful bite-sized appetizers perfect for any vegetarian gathering. These flaky pastry shells filled with a savory mushroom filling combine earthy flavors with creamy cheese, making them an ideal choice for party foods. They are easy to prepare and can be made ahead of time, allowing you to enjoy the event while impressing your guests with an elegant yet simple dish.
Ingredients
Quantity
Puff pastry
1 sheet (thawed)
Mixed mushrooms (such as button, cremini, or shiitake)
Prepare the Puff Pastry: Preheat your oven to 400°F (200°C). On a floured surface, roll out the thawed puff pastry sheet to about 1/8-inch thickness. With a round cutter or a glass, cut out circles that will fit into your tartlet pan or muffin tin. You will need about 12 circles, depending on the size of the pan.
Form the Tartlet Shells: Gently place each pastry circle into the well of the tartlet pan or muffin tin, pressing it down lightly to create a shell. Use a fork to prick the bottom of each shell to prevent puffing during baking. Place the prepared shells in the refrigerator to chill while you prepare the filling.
Cook the Mushrooms: In a skillet, heat the olive oil over medium heat. Add the minced garlic and cook for about 1 minute, or until fragrant. Then add the chopped mushrooms and season with salt and black pepper. Sauté for 5-7 minutes until the mushrooms are cooked down and most of the moisture has evaporated. Stir in the fresh thyme and remove from heat. Allow to cool slightly.
Make the Filling: In a mixing bowl, combine the softened cream cheese and grated Parmesan cheese. Mix until smooth. Add the sautéed mushroom mixture to the bowl and stir until well combined. Taste the mixture and adjust any seasoning if needed.
Fill the Tartlet Shells: Remove the puff pastry shells from the refrigerator. Spoon the mushroom filling evenly into each shell, filling them to just below the top.
Egg Wash: Brush the edges of the pastry shells with the beaten egg to give them a golden color while baking.
Bake the Tartlets: Place the tartlet pan in the preheated oven and bake for 15-20 minutes, or until the pastry is golden brown and puffed up. Keep an eye on them towards the end to prevent over-baking.
Cool and Serve: Once baked, remove the tartlets from the oven and allow them to cool for a few minutes. Carefully remove them from the pan and serve warm or at room temperature on a platter. They can be garnished with a sprinkle of fresh herbs or additional cheese if desired. Enjoy!
Roasted Vegetable Platter
Roasted vegetable platters are a stunning and colorful choice for any vegetarian party, showcasing a variety of seasonal vegetables that can be enjoyed as appetizers or side dishes. This dish not only brings vibrant flavors to the table but is also healthy and simple to prepare, making it a crowd-pleaser at any gathering. The vegetables can be roasted to perfection, enhancing their natural sweetness and taste, while serving the platter with dips or sauces adds extra excitement.
Preheat the Oven: Begin by preheating your oven to 425°F (220°C). This high temperature will guarantee the vegetables get nicely caramelized and roasted.
Prepare the Vegetables: Wash and chop all your vegetables into uniform sizes. This will help them cook evenly. Place the sliced bell peppers, zucchini, eggplant, carrots, red onion wedges, and asparagus on a large baking sheet.
Season the Vegetables: Drizzle the olive oil and balsamic vinegar over the vegetables. Sprinkle garlic powder, dried oregano, salt, and black pepper as desired. Use your hands or a spatula to toss everything together well, making sure that each piece is evenly coated in the oil and seasonings.
Arrange on Baking Sheet: Spread the seasoned vegetables out in a single layer on the baking sheet. Avoid overcrowding, as this can cause steaming instead of roasting.
Roast the Vegetables: Place the baking sheet in the preheated oven and roast the vegetables for about 25-30 minutes. Halfway through the cooking time, stir the vegetables to guarantee they cook evenly. The vegetables should be tender and have a nice golden-brown color when done.
Garnish and Serve: Once the roasting is complete, remove the baking sheet from the oven and allow the vegetables to cool slightly. Transfer them to a serving platter and garnish with fresh parsley if desired. Serve warm or at room temperature, and enjoy with your favorite dips or sauces.
Grilled Polenta Bites
Grilled polenta bites are a delightful appetizer that offers a crispy exterior and a creamy interior, making them an excellent choice for any vegetarian gathering. These bite-sized treats can be served alone or topped with a variety of delicious spreads such as pesto, marinara sauce, or fresh herbs, providing a burst of flavor that’s sure to impress your guests.
Cook the Polenta: In a medium saucepan, bring 3 cups of water to a boil. Once boiling, gradually whisk in 1 cup of polenta and 1 teaspoon of salt. Reduce the heat to low and stir continuously for about 5-7 minutes until the mixture thickens and pulls away from the sides of the pan.
Add Cheese and Herbs: Stir in the 1/2 cup of grated Parmesan cheese and 2 tablespoons of chopped fresh herbs of your choice. Mix until well combined and the cheese has melted.
Spread and Chill: Pour the polenta mixture into a greased square baking dish or onto a parchment-lined baking sheet. Use a spatula to spread it evenly to a thickness of about 1/2 inch. Allow it to cool at room temperature for 15-20 minutes, then refrigerate for at least 1 hour or until firm.
Cut into Bites: Once the polenta has set and is firm to the touch, remove it from the refrigerator. Use a sharp knife to cut the polenta into bite-sized squares or rectangles.
Preheat the Grill: Preheat your grill or grill pan on medium-high heat. Lightly brush the grill with a bit of olive oil to prevent sticking.
Grill the Polenta Bites: Brush the cut polenta bites with olive oil on both sides. Place them on the hot grill and cook for about 3-4 minutes on each side, or until you achieve a nice golden-brown grill mark.
Serve: Once grilled to perfection, remove the polenta bites from the grill. Season with black pepper to taste and serve warm with your choice of toppings like pesto or marinara sauce. Enjoy!
Mini Vegetable Frittatas
Mini vegetable frittatas are a versatile and nutritious dish that makes for a perfect party appetizer or a delightful brunch option. Packed with vibrant vegetables and creamy eggs, these bite-sized frittatas can be customized based on your favorite seasonal produce. They are not only easy to make but also can be served warm or at room temperature, making them an ideal choice for gatherings.
Preheat the Oven: Begin by preheating your oven to 375°F (190°C). This guarantees that the frittatas cook evenly.
Prepare the Vegetable Mixture: In a skillet, heat 1 tablespoon of olive oil over medium heat. Add the diced red onion and bell peppers, and sauté for about 3-4 minutes until they soften. Then add the chopped spinach and cook for an additional 2 minutes until wilted. Remove from heat and let cool slightly.
Mix Eggs and Milk: In a large bowl, crack the 6 eggs and whisk them together with 1/4 cup of milk. Season the mixture with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper until well combined.
Combine Ingredients: Add the sautéed vegetable mixture to the egg mixture. Gently fold in the halved cherry tomatoes and crumbled cheese. Verify everything is evenly distributed throughout the egg mixture.
Prepare the Muffin Pan: Lightly grease a standard muffin pan with cooking spray or a little olive oil to prevent sticking. Alternatively, you can use silicone muffin cups for easy removal.
Fill the Muffin Tins: Carefully pour the frittata mixture into each muffin cup, filling them about 3/4 full to allow for rising.
Bake: Place the muffin pan in the preheated oven and bake for approximately 15-20 minutes, or until the frittatas are puffed and set in the center. A toothpick inserted into the center should come out clean.
Cool and Serve: Once done, remove the muffin pan from the oven and let the frittatas cool for a few minutes. Use a knife to gently loosen the edges before removing them from the pan. Serve warm or at room temperature, garnished with fresh herbs if desired. Enjoy your mini vegetable frittatas!
Fruit and Cheese Platter
A fruit and cheese platter is a delightful and visually appealing dish that brings together a variety of fresh fruits and savory cheeses, perfect for entertaining guests at any party or gathering. This versatile platter can be customized to suit your taste and seasonal availability, offering a revitalizing balance of flavors and textures. Whether enjoyed as an appetizer or a light dessert, a fruit and cheese platter is sure to please everyone.
Gather Your Ingredients: Start by collecting all the ingredients as listed in the table above. This includes your selection of fresh fruits, cheeses, dried fruits, nuts, and optional sweeteners like honey or fruit preserves.
Prepare the Cheeses: Slice the assorted cheeses into bite-sized pieces or wedges. Aim for varying shapes and sizes to create an interesting presentation. If using a soft cheese like brie, you can leave it whole and provide a knife for guests.
Wash and Cut the Fruits: Rinse the fresh fruits under cool water. Cut larger fruits such as apples and kiwi into bite-sized pieces or wedges. Hull and slice strawberries, and arrange smaller fruits like grapes or figs as they are for easy picking.
Arrange the Platter: Take a large serving board or platter and start arranging the cheese pieces in groups around the board. Follow with the fresh fruits, placing them close to the cheese sections for easy access. Add clusters of dried fruits and nuts to fill in any gaps, ensuring color and variety are balanced throughout the platter.
Provide Sweet Options: Drizzle honey or place small bowls of fruit preserves on the platter, allowing guests to add sweetness to their cheeses and fruits as they desire.
Garnish: For an added touch, sprinkle some fresh herbs, like mint or basil, on the platter or around the edges to enhance visual appeal and bring a fresh aroma to the dish.
Serve and Enjoy: Once the platter is beautifully arranged, place it on the table for your guests to enjoy. Encourage them to mix and match flavors by combining different fruits and cheeses, and don’t forget to provide toothpicks or small forks for easy serving.
With simple preparation and a creative presentation, your fruit and cheese platter is ready to impress!
