Best Veggie Bites Recipes

NO BAKE VEGGIE PIZZA BITES

Steps:

• Lay naan or flatbread on a clean surface. Spread a medium layer of cream cheese on each slice of naan/flat bread, covering fully. Sprinkle diced veggies onto cream cheese layer. Gently press veggies into cream cheese. Sprinkle cheese on top and gently press into cream cheese layer again. Cut naan/flat bread into squares and serve immediately.

CHEESY VEGGIE-QUINOA BITES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a mini muffin tin with oil.
• Bring water and quinoa to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is tender, 15 to 20 minutes. Drain any excess liquid and let cool briefly.
• Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add cauliflower, cover, and steam until tender, 2 to 6 minutes.
• Mix cooked quinoa, steamed cauliflower, carrots, Cheddar cheese, eggs, kale, flour, flax seeds, chia seeds, garlic, onion powder, salt, and pepper together in a bowl. Spoon mixture into the muffin cups and press down lightly.
• Bake in the preheated oven until edges are light brown, 10 to 12 minutes. Let cool in pan, about 5 minutes. Remove bites from pan and let cool, about 5 minutes more.

CRAB-FILLED VEGGIE BITES

Steps:

• Cut a thin slice off the top of each tomato. Scoop out and discard pulp; invert tomatoes onto paper towels to drain., Meanwhile, place snow peas in a small saucepan; add 1 in. of water. Bring to a boil. Reduce heat; cover and simmer for 1-2 minutes or until crisp-tender. Drain and immediately place peas in ice water. Drain and pat dry. With a sharp knife, split each pea pod along the curved edge., In a small bowl, combine the remaining ingredients. Fill tomatoes and peas with crab mixture; arrange on a serving platter. Cover and refrigerate for at least 30 minutes.

VEGGIE BITES

Steps:

• Heat oven to 450°. Brush bottom of a 13x9 inch pan with about 1 tablespoons of the melted margarine.
• Beat eggs and water with a fork in a shallow dish. Mix flour and salt in another shallow dish.
• Dip about 1/4 of the vegetables into egg mixtures. Remove 1 vegetable piece at a time; roll in flour mixture to coat. Place in pan.
• Repeat with remaining vegetables. Pour remaining margarine carefully over each vegetable piece and into pan.
• Bake uncovered, turning once, until vegetables are crisp-tender and coating is golden brown, about 10-12 minutes; drain.
• Sprinkle lightly with grated parmesan cheese if you like.

VEGGIE BITES

Steps:

• Heat oven to 450°F. Brush bottom of rectangular pan, 13x9x2 inches, with about 1 tablespoon of melted butter.
• Beat egg and water with fork in shallow dish. Mix flour and salt in shallow dish.
• Dip about one-fourth of the vegetables into egg mixture. Remove 1 piece at a time with slotted spoon, fork or hands; roll in flour mixture to coat. Place in pan.
• Repeat with remaining vegetables. Pour remaining butter carefully over each vegetable piece and into pan.
• Bake uncovered 10 to 12 minutes, turning once, until vegetables are tender and coating is light golden brown; drain. Sprinkle lightly with cheese.