Appetizers are always super-fun for me to make. Because their small-scale requires that lots of flavors are packed into each bite-size amount, I can really let my imagination go wild. The other day, as I was thinking of a couple after-work appetizers, I decided to let vegetables be my inspiration. I came up with 2 ways to bring out the best flavors in the veggies, all the while keeping the appetizers light and nutritious. Each is a topping for sliced ciabatta or baguette. (I used my homemade ciabatta, to which I add a bit of wheat bran for extra fiber and nutrients.) Both toppings were equally delicious—and gone in minutes!
Grilled Vegetable-Olive Topping
You can vary the vegetables you choose to grill for this recipe—I just used ones I had on hand.
1. Preheat an indoor grill pan over medium-high heat. Meanwhile, slice 1 small onion into 1/2-inch slices; carefully transfer to a medium bowl, trying to keep the rings intact as much as possible. Slice about half of a green pepper into 1/2-inch strips; add to the bowl with the onions. Toss 1 jalepeno into the bowl. Drizzle about 1 tablespoon canola oil and sprinkle about 1 teaspoon sea salt over the veggies in the bowl. Toss very gently to coat. Place the vegetables on the preheated grill pan.
2. Into the same medium bowl, place about 1 cup sliced fresh mushrooms. Stir them around with your hand to absorb the remaining salt and oil left in the bowl. (If you try to toss them with the rest of the vegetables, they will absorb all of the oil before it can coat the other vegetables.) Toss the mushrooms on the grill with the other vegetables. Grill all the vegetables, turning once or twice until they are slightly charred in a few places and softened. Remove the veggies from the grill to a cutting board; allow to cool for a couple minutes.
3. Remove the seeds and stem from the grilled jalapeno; mince. Chop the other grilled vegetables, along with 1/4 cup oil-cured black olives (pitted, of course) into about 1/4-inch pieces; transfer to a small serving dish. Add 1 teaspoon fresh thyme leaves and about 2 teaspoons of good, fruity olive oil; toss to coat. Add sea salt and black pepper to taste.
Spicy Spinach-Caper Topping
Thanks to a box frozen spinach, this recipe is super-easy to make.
1. Thaw one 10-ounce box of frozen spinach. Squeeze the excess water from a little over half of the spinach over the sink. You will need about 1 cup. Reserve the remaining spinach for another use. (I sprinkle it with a touch of sea salt and give it to my dog, Phyllo, in several batches over the next day or so. I think it's good for him to eat some veggies now and then... not to mention, he totally loves it—he's kind of a health nut.) Place the squeezed-out spinach onto a cutting board, chop it into small pieces and place in a small serving dish.
2. In a small skillet, heat about 1 tablespoon olive oil. Add 1 clove of garlic (minced), 1 shallot (thinly sliced), and a big pinch of crushed red pepper flakes. Cook over medium heat for about 1 minute. Add 1 heaping tablespoon small capers. Continue to cook for about 1 more minute, or until the shallot is soft and translucent. Transfer to the serving dish with the spinach. Drizzle an additional 1 tablespoon olive oil over the mixture, toss everything together, and sprinkle with sea salt and black pepper to taste.
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