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.

Garlic Vegetable Phyllo Pizzettes

Serves 8

Ingredients:

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  • 12 large sheets frozen, thawed phyllo dough
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  • 1/4 cup olive oil, divided
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  • 1 cup marinated artichoke hearts, drained, chopped
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  • 1/2 cup roasted red peppers, chopped
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  • 1/2 cup sun-dried tomatoes packed in olive oil, drained, chopped
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  • 2 cloves garlic, minced
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  • Salt and freshly ground black pepper
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  • 2 tablespoons minced fresh basil
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  • 1 tablespoon fresh thyme

Directions:

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  1. Preheat oven to 450 degrees F.
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  3. 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.
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  5. Transfer squares to 2 baking sheets.
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  7. In a medium bowl, combine remaining ingredients. Pile artichoke mixture on top of each phyllo square.
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  9. Bake for 15 minutes or until phyllo gets lightly browned on the edges.
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  11. Transfer to a serving platter and serve warm.

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