Make Ahead Veggie Hors d’oeuvres
These make ahead vegan hors d’oeuvres look quite fancy, but they’re actually easy and a great appetizer to serve to everyone. In hot summer months, I don’t want to cook too much indoors and when we have people over, I always try to think of anything to make ahead (often the night before if possible)
The recipe is actually great year round, depending on what vegetables you have access to. Check out these lists for seasonal produce inspriation:
Summer Recipes – broken down by ingredient
Fall Fruits (and vegetables)
CONTENTS
Vegan hor d’oeuvres
Years ago I had a grilled salad (even the lettuce was grilled) and it’s always been one of my favorite dishes. Between that and seeing more grilled veggies (not hot) at salad bars at markets, I’ve been loving room temp grilled veggies more. And, of course, I love that I can grill these all, up to a day ahead of time, for any meals.
make ahead hors d’oeuvres
The seasoning mix is easy and delicious. You can absolutely use your own, just salt and pepper (though I’d encourage adding dried thyme), or play around with combinations each time!
The best part is that you can use whatever vegetables you like or have on hand. Make ahead vegan hors d’oeuvres are very adaptable! My favorite are the peppers, zucchini, carrots (rainbow carrots are extra eye-catching), and potatoes (because french fries are my favorite food).
What Vegetables Can You Grill Ahead of Time?
I’m trying to think if there is an option that wouldn’t work to grill ahead of time!
For this spread, I used eggplant, shishito peppers, red bell peppers, carrots,russet potatoes, carrots, zucchini, and parsnips – quite a collection.
I opted for these veggies partly because I knew they’d all keep their “stick-like” shape during and after cooking. You could, of course, do onions, but they’ll soften and shrink.
If you’ve never grilled carrots, you’re missing out. We did it for the first time a few years ago, and now they’re a favorite year round (on the indoor grill and outdoor BBQ).
What to Serve with Grilled Vegetables
These grilled veggies are actually quite delicious on their own if I do say so myself! Whether you’re having grilled veggies cold, at room temp, or warm, however, a little sauce never hurt anyone!
Since we aren’t vegan or even vegetarian, my sauce go-tos aren’t necessarily plant-based, so do as you will with the following suggestions
- pesto (get my homemade pesto recipe)
- smoky romesco sauce (a great plant-based option)
- Chimichurri Sauce
- herbed sour cream
- ranch (chipotle ranch or BBQ ranch would be good too)
- Yogurt-Dill Sauce
- Mustard Vinaigrette
This tahini yogurt sauce would also be a scrumptious option!
More hors d’oeuvres recipes
Here are all my appetizer recipes, but these are a few favorites:
Want to sneak in some vegetable without anyone complaining and/or have some plant-based guests? This vegetarian & vegan appetizer are a delicious veggie-filled bite-sized fritter that everyone will love!
I can’t tell you how simple these Mexican pinwheel appetizers are or how much everybody loves them! Or if you need a last minute appetizer, however, nothing beats this fruit appetizer board – made with whatever fruit is in your fridge these days!
MORE GRILLED RECIPES
If you want to cook everything on this grill – and why wouldn’t you? – try these:
Sweet & Spicy Grilled Cantaloupe
BBQ Cake with Cherries (bake the cake on the grill while you enjoy dinner)
VEGAN HORS D’OEUVRES
Ingredients
- vegetables cut lengthwise in 3-6″ pieces*
- seasoning mix below
- olive oil
Seasoning Mix
- 3 teaspoons salt
- 1 teaspoon fresh cracked pepper
- ½ teaspoon onion powder
- 1 teaspoon smoked paprika
- ½ teaspoon paprika
- 1 teaspoon dried thyme
Instructions
- Preheat grill pan over medium heat.
- Toss vegetables with olive oil and seasoning mix with cut vegetables – roughly 1 Cup of vegetables with 1 tablespoon olive oil and 1 heaping teaspoon seasoning mix. (potatoes will require extra olive oil and a sprinkle of salt to flavor).
- Spray grill pan with nonstick spray.
- Place vegetables on grill pan perpendicular to grill lines. Flip after 4-6 minutes (check for grill marks).
- Cook other side for 4-6 minutes – check for doneness. Vegetables should be tender but not squishy.
- Remove to plate to cool. Refrigerate until 30 minutes before serving.
- NOTE: for ease, cut, coat, and cook vegetables without mixing to make plate presentation easier.
- *Any combination of zucchini, bell peppers, onions, potatoes, asparagus, hatch chiles, parsnips, carrots, or eggplant can be used.
This is brilliant! I love having a veggie option for my get-togethers and this one is a winner!!
This was such a great recipe. I served them with some grilled chicken and everyone loved them.
Such a good idea, and healthy to boot! Bookmarking.
These grilled veggies were so easy to make and were the perfect side dish for our pasta dinner last night!
I love grilled vegetables. The process really brings out the flavor and natural sweetness of them.