clock-iosdigital-coupon-iconAsset 1Asset 1my-order-iconmy-recipes-iconICON_Paysearching-iconICON_Pickupshopping-list-iconweekly-ad-icon
Skip to Primary Content
Publix Simple Meals

“Feel Just a Little Guilty” Appetizers

“Feel Just a Little Guilty” Appetizers
Servings:
6
Total Time:
about 1 1/2 hours

Cooking Sequence

  • Begin to thaw phyllo for the strudel recipe
  • Prepare the eggplant recipe; begin to bake (10 minutes)
  • Continue strudel; begin to bake (50 minutes)
  • Prepare bruschetta and complete eggplant; serve (30 minutes)

Garlic Baba Ghanoush

Ingredients

2 medium eggplant (about 1 1/2 lb)
1 large red bell pepper, cut into 1/4-inch thick slices
1 seedless cucumber, cut into 1/4-inch thick slices
1/4 cup fresh cilantro, finely chopped
1 lemon, for juice
1 teaspoon ground coriander
1/2 teaspoon salt-free garlic/herb seasoning
2 teaspoons roasted garlic
1/2 cup plain (or garlic) hummus
1 1/2 cups baby carrots

Steps

  1. Preheat oven to 425°F. Pierce each eggplant several times with a fork; place on baking sheet. Bake eggplant 30–35 minutes or until skin is dark and shriveled and the flesh is tender when pierced with a fork. Let stand 5 minutes to cool.
  2. Slice pepper and cucumber. Chop cilantro and squeeze lemon for juice (2 tablespoons).
  3. Peel away eggplant skin; scrape the flesh into a bowl (or food processor bowl). Mash with a potato masher (or process) until smooth; stir in lemon juice, cilantro, coriander, seasoning, garlic, and hummus. Serve with baby carrots, cucumbers, and bell peppers.

Roasted Pepper-Zucchini Bruschetta

Ingredients

3 oz shallots, finely chopped
1 1/2 tablespoons capers, finely chopped
2 tablespoons fresh basil, finely chopped
2 (12-oz) jars roasted red peppers, finely chopped
1/4 cup golden raisins
3 tablespoons sherry wine vinegar
1 tablespoon olive oil
1 1/2 lb fresh sliced zucchini
Cooking spray
1/2 teaspoon salt-free garlic/herb seasoning

Steps

  1. Chop shallots, capers, basil, and peppers; place in bowl with raisins. Whisk vinegar and oil until blended; toss with pepper mixture.
  2. Coat zucchini with spray and sprinkle with seasoning.
  3. Transfer pepper mixture to serving bowl, if desired; place zucchini slices around outside of bowl to use for dipping. Serve.

Vegetable Strudel

Ingredients

5 sheets frozen phyllo (fillo) dough
1 medium red bell pepper, thinly sliced
2 cups matchstick carrots
1/2 cup presliced green onions
2 tablespoons chili garlic sauce
1 tablespoon reduced-sodium teriyaki sauce
1 teaspoon ginger spice blend
1 teaspoon garlic spice blend
2 cups finely-shredded cabbage
Cooking spray
1/4 cup egg substitute

Steps

  1. Remove 1 roll of phyllo from package to thaw (about 40 minutes) until softened.
  2. Slice red pepper. Preheat large, nonstick sauté pan on medium-high 2–3 minutes. Coat carrots, peppers, and green onions with spray, then place in pan; cook 3–4 minutes, stirring occasionally, or until tender. Combine chili sauce, teriyaki, ginger, and garlic. Remove vegetables from heat. Stir in cabbage and sauce mixture; let stand 5 minutes to cool.
  3. Preheat oven to 400°F. Coat baking sheet with spray. Stir egg into vegetable mixture.
  4. Lay 1 phyllo sheet on work surface and coat with spray; stack and coat 4 more sheets on top of first sheet. Make second stack with remaining 5 sheets. Spoon one-half of the vegetable mixture down center of each stack of phyllo, leaving a 2-inch border on all sides. Carefully roll the dough, starting at long side, around the filling. Tuck ends under (against the seam edge) and place seam side down on baking sheet. Coat with spray; cut 3 diagonal slits on top of each roll. Bake 18–20 minutes or until golden. Let stand 5 minutes to cool. Cut diagonally into slices and serve.

Aprons Advice

  • Complete your appetizer plate with fresh-cut fruit.

Add items to your shopping list by clicking on the check box next to any item below.

Garlic Baba Ghanoush

Items You May Need to Buy

Roasted Pepper-Zucchini Bruschetta

Items You May Need to Buy
Items You May Already Have

Vegetable Strudel

Items You May Need to Buy
Items You May Already Have

Rate This Recipe

How would you rate this recipe?

Ratings For This Recipe

5 Stars
4 Stars
3 Stars
2 Stars
1 Star