Scrumptious Spanish Vegetarian Tapas Feast for Two

Allergens

Nuts (if using Marcona almonds)

Ingredients

• 1 cup cooked white beans
• 2 medium zucchinis, sliced into rounds
• 1 red bell pepper, cut into strips
• 8 cherry tomatoes, halved
• 1/2 cup Kalamata olives, pitted
• 4 oz manchego cheese, diced
• 1 small red onion, thinly sliced
• 1/3 cup balsamic vinegar reduction
• Fresh parsley, for garnish
• Fresh basil, for garnish
• Sea salt and black pepper, to taste

Instructions

1. In a medium bowl, mix the cooked white beans with half of the balsamic vinegar reduction, sea salt, and black pepper. Set aside.
2. Grill or roast zucchini rounds and red bell pepper strips until slightly charred and tender. Season with salt and pepper.
3. Assemble tapas: On a large serving platter or individual plates, layer ingredients as follows: white beans, grilled zucchini, cherry tomatoes, Kalamata olives, manchego cheese, grilled red bell pepper, and sliced red onion. Drizzle with remaining balsamic vinegar reduction.
4. Garnish with fresh parsley and basil. Serve immediately.

Chef’s Insight

Use high-quality ingredients and fresh herbs to elevate this simple yet satisfying dish.

Notes

If using Marcona almonds, add them to the ingredients list and assemble tapas in step 3.