Creating a vegetarian menu can be challenging if some guests are used to smoked salmon, pigs in a blanket, or other meaty snacks. An array of Greek dips, spreads, cheeses, and vegetables is sure to please everyone. The colour palate created by bright purple olives, rich red peppers, and creamy white tzatziki are entertaining as well.
While recipes are provided for staples like tapenade and tzatziki, feel free to purchase these items from a grocery or specialty store. Try to keep the flavours simple, though - it pays to spend a bit more on quality.
To turn these vegetarian party snacks into a meal, simply a few items as appetizers or snacks, then let guests top full-sized pita breads with sautéed peppers, onions, feta, and hummus as a main course. Alternately, marinate some tempeh or tofu in a Greek vinaigrette and bake before serving.
Be sure to serve appetizers with appropriate serving utensils (for example, tongs for the sautéed onions and a knife or tiny spoon for the pepper spread) and plates rather than napkins - they need to be sturdy.
Breads
- Pita bread or mini-pitas
- Pita chips
- Baguette slices
- Focaccia bread, sliced
Fruits and Vegetables
- Roasted Garlic (a nutty, buttery spread):
- Cut top off of one head of garlic (note: the cloves are inside the head; be sure to use a large papery head of garlic with all cloves intact)
- Slice off the top of the head of garlic; the top of each little clove should be just peeking out.
- Wrap the garlic head in aluminum foil. Place about 1 tbsp. of water around the base.
- Bake approximately one hour at 350 degrees. If oven is at another temperature for other dishes, simply adjust cooking time of garlic appropriately.
- When garlic is cooked, remove from oven and cool.
- To serve, remove one clove from the head of garlic. To eat, squeeze the garlic paste out of each clove onto bread or pita.
- Tapenade:
- Place 1-2 cups pitted black or Kalamata olives in a blender or food processor.
- Drizzle in enough olive oil to make a paste; add salt to taste if desired.
- Add capers, garlic, or pine nuts for extra flavour (optional). A tablespoon or so of each should suffice.
- Roasted red pepper spread
- Puree roasted red pepper strips with a touch of their oil
- Hummus
- Sliced cherry tomatoes
- Radicchio or baby greens
- Sliced onions and bell peppers, sautéed in olive oil
- Feta cheese, cubed
- Tzatziki:
- Combine the following in a medium or large bowl:
- 2 cups thick Greek-style yogurt, or a combination of yogurt and sour cream (not fat-free)
- 3 cloves garlic, minced or pureed
- 1 seedless cucumber, peeled and grated. Sprinkle with salt and leave to drain in a colander for at least 5 minutes; squeeze to drain excess water
- 1 tbsp. wine vinegar (red or white)
- 2 tbsp. olive oil
- Salt, to taste.
- Chill at least 2 hours before serving.
- Combine the following in a medium or large bowl:
Dessert
- Shelled almonds or walnut halves
- Cream cheese mixed or drizzled with a touch of honey
- Pitted dates
- Grapes or blueberries
- Figs
- Baguette (optional)
To make a fancier Greek dessert, stuff each date with an almond or walnut half and a touch of cream cheese. Roll in grated coconut or powdered sugar.
For a similar party style but more Italian menu, try Vegetarian Antipasto, instead. To pair Greek Appetizers with the right wine, read Choosing a Vegetarian Wine.
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