Vegan Mediterranean Tapas Platter
Introduction
Embrace the essence of Mediterranean warmth and flavor with this vegan tapas dish. Inspired by the rustic charm of traditional tapas, this recipe features a delightful mix of textures and flavors that are perfect for sharing or enjoying as a light meal.
Ingredients
- 1 cup sliced button mushrooms
- 1 small eggplant, cut into cubes
- 1 red bell pepper, sliced
- 1 zucchini, sliced
- 2 tablespoons olive oil
- Salt and pepper to taste
- 1 cup chickpeas, cooked and drained
- 1 tablespoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/2 cup Kalamata olives
- 1/4 cup chopped fresh parsley
- 1 tablespoon balsamic vinegar
- 1 loaf of crusty vegan bread, sliced and toasted
Instructions
- Preheat the oven to 200°C (400°F).
- On a baking sheet, toss the mushrooms, eggplant, bell pepper, and zucchini with olive oil, salt, and pepper.
- Roast the vegetables in the oven for 20-25 minutes until tender and slightly caramelized.
- In a small bowl, mix the chickpeas with smoked paprika, garlic powder, and a little salt.
- In a skillet, heat a teaspoon of olive oil and sauté the spiced chickpeas for about 5-7 minutes until they are golden and crispy.
- Arrange the roasted vegetables, sautéed chickpeas, and olives on a platter.
- Sprinkle with fresh parsley and drizzle with balsamic vinegar.
- Serve the tapas with slices of toasted vegan bread.
This dish not only brings a taste of the Mediterranean to your table but also offers a nourishing, plant-based option that's sure to impress. Enjoy this special creation with friends and family, paired with a refreshing glass of your favorite vegan wine.
Isabella
| Nutritionfacts | Calories: 200, Fat: 10g, Carbs: 25g, Protein: 8g |
|---|---|
| Preparation Time | 45 minutes |
| Allergy Information | Possible allergens include gluten from bread and olives (depending on brine ingredients). |