Mini Vegetable Tarts
Vegetable Appetizer Recipes Don't Get Much Better Than This!
Mixed vegetables, including broccoli, zucchini and red pepper, are tossed with chopped walnuts then mounded into mini fillo cups and topped with citrus yogurt cream.
This vegetable appetizer recipe makes an elegant presentation, yet it is as easy to make as a salad: Just saute the vegetables in a little olive oil, then toss with the nuts, then top with the citrus yogurt cream.
If you're in a hurry, you can skip the citrus yogurt cream and just use store-bought lemon or lime flavored non-fat yogurt as a topping instead.
What makes this appetizer recipe so special is the unique combination of flavors and textures. The citrus yogurt cream really provides a refreshing and cooling counterpart to the savory vegetables and crunchy walnuts. Your guests will be really impressed. And no one has to know how easy this recipe is.
The mini fillo shells can typically be found in the frozen foods section of your local grocery store. Look for them right next to the phyllo dough.
Mini Vegetable Tarts
- 1 Tbsp. extra virgin olive oil
- 1/4 cup finely-diced onion
- 1 clove minced garlic
- 1/4 cup finely-chopped broccoli florets
- 1/4 cup finely-diced zucchini
- 1/4 cup finely-diced red pepper
- 1 Tbsp. chopped walnuts
- kosher salt and pepper, to taste
- 1 package Athens mini fillo cups (15 shells)
- citrus yogurt cream (recipe follows)
Heat olive oil in a medium skillet over medium heat. Add onion and cook 2 to 3 minutes. Add garlic and cook another minute, being careful not to let garlic burn. Add the broccoli, zucchini and red pepper and cook, stirring occasionally, about 5 minutes until vegetables are soft.
Meanwhile, place walnuts on the tray of a toaster oven and toast until just browned, about 3 minutes. Watch the walnuts carefully; they can burn easily.
Remove the skillet of vegetables from the heat and stir in the walnuts. Season with salt and pepper. Place the mini fillo cups on a cookie sheet. Fill each mini fillo cup with one to two rounded teaspoons of the vegetable mixture. Top each tart with citrus yogurt cream (recipe follows).
Citrus Yogurt Cream
- 1 cup plain non-fat yogurt
- juice of 1 lemon
- zest of 1 lemon
- juice of 1 lime
- zest of 1 lime
Mix all ingredients together. Serve over mini vegetable tarts. Store any remaining Citrus Yogurt Cream tightly covered in the refrigerator for up to three days.
Makes 15 mini vegetable tarts.
Per tart: 39 calories, 2 g fat (0g saturated fat), 0 mg cholesterol, 5 g carbohydrate, 0 g fiber, 1 g protein, 2% vitamin A, 13% vitamin C, 4% calcium, 1% iron
For more healthy vegetable appetizer recipes, see also:
- Mini Tomato Tarts
- Asparagus Wrapped in Prosciutto
- Stuffed Mushrooms
- Vegetarian Pot Stickers
- Mini Steak Fajitas
