Easy Vegetarian Appetizers

I read recently that you should always have vegetarian appetizers at a party. I never gave this much thought before, but in preparing for may party a few weeks ago, I realized that there would be a few vegetarians there and I had nothing for them to eat. So I search the Internet for a few easy things to make.

This tomato and marinated mozzarella is so simple and makes a nice presentation. Just cut the cherry tomatoes and mozzarella in half and secure with a toothpick. I bought the marinated mozzarella at Costco, but if you can't find this just use the plan and drizzle with Italian Dressing. Accent with a little fresh chopped basil.

I had several large zucchinis growing in my garden so this next recipe was perfect. It took a little more time to prepare, but I like the fact that all the prep was done the day before. I just pulled it out of the refrigerator at party time and put it on a platter. It looked beautiful. It tasted like it was pickled. The recipe is below.

The recipe is by Mario Batali from the Food Network.

Marinated Zucchini in the Style of Naples: Zucchini Marinate

Ingredients
1 1/2 pounds zucchini
Salt
2 tablespoons extra-virgin olive oil
1/2 cup white wine vinegar
1/2 cup sugar
1 pinch red pepper flakes
4 garlic cloves, thinly sliced
4 tablespoons chopped fresh basil leaves
4 tablespoons chopped fresh parsley leaves


Directions
Wash and dry the zucchini. Cut lengthwise into slices 1/3-inch thick. Place the zucchini slices in a colander, sprinkle with salt and set aside to drain for 2 hours.

In a large saucepan, heat the olive oil over medium heat. Place the drained zucchini slices in the pan and cook gently until golden brown on both sides, about 3 minutes per side, being careful not to burn the slices. Set aside.

In another saucepan, bring the vinegar and sugar to a boil over high heat. Add a pinch of pepper flakes and a pinch of salt.

Place the zucchini slices flat in a shallow bowl, with the garlic slices, basil and parsley scattered throughout. Pour the vinegar over the zucchini slices and let marinate, covered, for at least 24 hours before serving.

I will be participating in Foodie Friday at Designs by Gollum. Stop there to get other great recipes!