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Veggie Bites Using Fresh Veggies
Rini
Simple veggie bites that are made with fresh veggies and dry herbs, they make eating chips a slightly healthier sport. Vegan snack that even kids can enjoy.
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Prep Time
10
minutes
mins
Cook Time
25
minutes
mins
Total Time
35
minutes
mins
Course
Appetizer
Cuisine
American
Servings
15
pieoces
Calories
82
kcal
Ingredients
1x
2x
3x
For the tomatoes
1
cup
cherry tomatoes
4
cloves
garlic
crushed
1/4
cup
balsamic vinaigrette
2
tsp
brown sugar
5
mint leaves
2
Tbsp
Extra Virgin Olive Oil
1
tsp
salt
(optional)
1
tsp
whole peppercorns
(option)
For the veggies
2
broccoli crowns
cut into small pieces
1/2
yellow squash
cubed
5
baby carrots
cubed
1
jalapeno
(optional)
1
shallot.
chopped
2
tsp
extra virgin olive oil
2
cloves
garlic
crushed
1/2
cup
corn kernels
(frozen or fresh)
1/2
tsp
salt
1/2
tsp
black pepper
1
tsp
dried parsley
diced
1/2
tsp
dried thyme
diced
Instructions
For the tomatoes
Pre-heat the oven to 300 degrees
Cut each cherry tomato into half at the equator
In a medium bowl, mix all the ingredients for the tomatoes
Spread out the tomato mixture onto a baking dish with tomatoes' cut side up
Place the baking dish in the middle of the oven and on the bottom layer
roast for 20 minutes or until the tomatoes start to wrinkle
For the veggies
In a stir fry pan, add extra virgin olive oil and heat at low heat for 30 seconds
Add the garlic cloves and let them brown on medium heat (1 minute)
Add the shallots and roast for 45 seconds before adding the remaining veggies
Add salt, pepper, parsley and thyme
Stir fry for about 7-10 minutes on medium heat
When the broccoli starts to brown, turn off the heat
Add the roasted tomatoes and mix well. Adjust for taste at this point
Fill up the scoops 5 minutes before serving
Nutrition
Calories:
82
kcal
Carbohydrates:
8
g
Protein:
2
g
Fat:
4
g
Sodium:
274
mg
Potassium:
323
mg
Fiber:
2
g
Sugar:
2
g
Vitamin A:
1050
IU
Vitamin C:
77.6
mg
Calcium:
46
mg
Iron:
0.9
mg
Keyword
vegetarian tailgate recipes, veggie appetizers
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