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Garlic Vegetable Phyllo Pizzettes

Phyllo is a must-have holiday cooking staple in the vegan kitchen. In this vegan holiday appetizer recipe, phyllo serves as a crisp, flaky base for flavorful garlic vegetables.

Phyllo is a must-have holiday cooking staple in the vegan kitchen. In this vegan holiday appetizer recipe, phyllo serves as a crisp, flaky base for flavorful garlic vegetables.
Phyllo is a must-have holiday cooking staple in the vegan kitchen. In this vegan holiday appetizer recipe, phyllo serves as a crisp, flaky base for flavorful garlic vegetables.

Garlic Vegetable Phyllo Pizzettes

Serves 8

Ingredients:

  • 12 large sheets frozen, thawed phyllo dough

  • 1/4 cup olive oil, divided

  • 1 cup marinated artichoke hearts, drained, chopped

  • 1/2 cup roasted red peppers, chopped

  • 1/2 cup sun-dried tomatoes packed in olive oil, drained, chopped

  • 2 cloves garlic, minced

  • Salt and freshly ground black pepper

  • 2 tablespoons minced fresh basil

  • 1 tablespoon fresh thyme


Directions:

  1. Preheat oven to 450 degrees F.

  2. Make 2 stacks of 6 phyllo sheets each. Brush in between each layer with olive oil. Use a sharp knife to cut each stack into 4 squares.

  3. Transfer squares to 2 baking sheets.

  4. In a medium bowl, combine remaining ingredients. Pile artichoke mixture on top of each phyllo square.

  5. Bake for 15 minutes or until phyllo gets lightly browned on the edges.

  6. Transfer to a serving platter and serve warm.


More delish vegan appetizer recipes!

 

 
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