Tapas for vegetarians..?

I am having girls over for drinks this weekend and thought I would serve tapas. The only issue is that a few of them are vegetarians, so I would really like to have a few options for them too. Have chicken wings, chili scampi, homemade meatballs and serrano ham for meat dishes.

I know they eat cheese but no meat or fish...

Does anyone have any good recipes?Tapas for vegetarians..?
Try goat cheese wrapped w/ roasted red pepper strips. Or if you can find those tiny pickled piquillo (I think) peppers, although they're REALLY spicy. Also try fava beans (just don't tell them the name to avoid Hannibal Lechter flashes) tossed in olive oil, lemon juice %26amp; fresh parsley. Finally, thinly slice some eggplant, brush it w/ olive oil %26amp; roast it until soft. Sprinkle with a gooey cheese, melt in the oven %26amp; roll into bite-size pieces.
you could try grilled halloumi (cheese)

or chop up some mushrooms put in some tim foil put a teaspoon of mustard and cover them with soy sauce and put in the oven till cooked then drain them off ! and put on some toast !



hope these help really easy to do and deliciouseTapas for vegetarians..?
maybe you could chose a recipe and then replace the meat with some thing else like tofu, egg, cheese, veggies or just take a recipe and remove the meat and leave it at that

hope i helped...
These look like the yummiest of the yummies. I'll come to your party.



http://vegetarian.about.com/b/2008/01/22鈥?/a>Tapas for vegetarians..?
I'm not sure what part of the country you are from, but if you are ferom the south east, you SHOULD have a Publix Grocery store in your neighborhood that sells deli items (IN the Deli) made by a comopany named De'Lallo.. All sorts of vegetarian things are made by them...and should be right there in the deli case.. Aged provolone STUFFED pickled cherry peppers is the first one that comes to mind that i have bought there..they also had marinated Whole mushroom caps... I find that taking raw mushrooms and putting them in an Italian dressing that you like to eat and letting them sit in the fridge overnight to be a simple and inexpensive way to make them.... Either of these items will have your 'Girls" Raving about how good they were,and asking you for recipes..Walmart also has spanakopita in the frozen section......Tapas, as you know, are just spanish for Little Appetizers,so anything goes!
Here are three delicious recipes. I'm particularly fond of the peppers.



Roasted Bell Peppers with Honey %26amp; Almonds



8 red bell peppers, quartered

4 tbsp olive oil

2 cloves garlic, thinly sliced

1 oz flaked almonds

2 tbsp honey

2 tbsp sherry vinegar

2 tbsp chopped parsley

salt and pepper



Preheat broiler to high. Place peppers, skin side up in single layer on a baking sheet. Cook under broiler 8-10 minutes until skins are blistered and blackened. Transfer to plastic bag, tie off and let cool. Peel skin when cool and chop into bite-size pieces. Place in bowl. Heat olive oil in large heavy-bottom skillet. Add garlic and cook over low heat, stirring frequently, for 4 minutes or until golden. Stir in the almonds, honey and vineagar, then pour mixture over bell pepper. Add parsley and season to taste with salt and pepper, toss well. Serve at room temperature.

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Olives with Orange %26amp; Lemon



2 tbsp fennel seeds

2 tbsp cumin seeds

1 录 cup black olives

1 录 cups green olives

2 tsp grated orange rind

2 tsp grated lemon rind

3 shallots, finely chopped

pinch cinnamon

4 tbsp white wine vinegar

5 tbsp olive oil

2 tbsp orange juice (I used more - juice of one orange)

1 tbsp chopped mint

1tbsp chopped parsley



Fry the fennel and cumin seeds in a small heavy bottom skillet, shaking frequently, until they begin to pop and give off aroma. Remove from heat and let cool. Place olives, orange and lemon rind, shallots, cinnamon, and toasted seeds in a bowl. Whisk vinegar, olive oil, orange juice, mint, and parsley together in a bowl and pour over olives. Toss well and refrigerate.

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Garlicky Wild Mushroom Saut茅



6 tablespoons extra-virgin olive oil

1 pound oyster mushrooms, tough stems trimmed, large mushrooms halved

3/4 pound shiitake mushrooms, stems discarded, caps quartered

1/2 pound chanterelle mushrooms, halved

1/2 pound enoki mushrooms

Salt and freshly ground pepper

1 large garlic clove, thinly sliced

1 teaspoon crushed red pepper

3 tablespoons dry sherry



Heat 2 large skillets over high heat. Add 2 tablespoons of olive oil to each skillet and heat until shimmering. Add half of the oyster, shiitake, chanterelle and enoki mushrooms to each skillet. Season with salt and pepper and cook without stirring until browned on the bottom, about 4 minutes. Stir and cook until browned all over, about 3 minutes. Reduce the heat to moderate and cook until all of the mushrooms are tender, about 3 minutes longer. Transfer to a platter. Add remaining 2 tablespoons of olive oil to 1 of the skillets and heat until shimmering. Add the garlic and crushed red pepper and cook over low heat until the garlic is golden, about 1 minute. Add the sherry and bring to a simmer; pour over the mushrooms, season with salt and pepper and toss. Serve the mushrooms warm or at room temperature.