50+ Easy to Make Saturday Dairy-Free Appetizer Recipes to Satisfy

When it comes to hosting a gathering or party, appetizers set the tone for the event.

Whether you’re preparing for a laid-back Saturday afternoon with friends or a more festive evening celebration, having a variety of dairy-free appetizers is key to satisfying all your guests.

From crispy snacks to light bites, these 50+ dairy-free appetizer recipes are perfect for your next Saturday gathering.

You don’t have to compromise on flavor or creativity when catering to dairy-free diets.

Whether your guests are vegan, lactose intolerant, or simply looking for healthier alternatives, these dishes offer something for everyone.

Get ready to impress your guests with vibrant flavors, textures, and a variety of appetizers that everyone will enjoy, no matter their dietary preferences.

50+ Easy to Make Saturday Dairy-Free Appetizer Recipes to Satisfy

With these 50+ dairy-free appetizer recipes, your Saturday gathering will be filled with delicious, healthy, and crowd-pleasing options.

From crunchy snacks like roasted chickpeas to refreshing cucumber rolls and savory stuffed mushrooms, there’s something for every taste and occasion.

The beauty of these recipes is not just in their dairy-free nature, but in the diverse and flavorful ingredients that make them exciting to prepare and share.

So, next time you’re planning a Saturday party, you can rest assured that these appetizers will be the star of the show—delicious, satisfying, and accessible to all. Happy cooking!

Roasted Red Pepper Hummus with Veggie Sticks

This creamy, flavorful roasted red pepper hummus is a crowd-pleaser, perfect for Saturday gatherings. Packed with chickpeas, roasted red peppers, and a hint of garlic, it’s dairy-free and rich in plant-based protein. Paired with an array of fresh veggie sticks, this dish is a healthy and colorful appetizer that satisfies every palate.

Ingredients:

• 1 can (15 oz) chickpeas, drained and rinsed
• 1 large roasted red pepper (store-bought or roasted at home)
• 2 tbsp tahini
• 2 tbsp olive oil
• 2 tbsp fresh lemon juice
• 1 clove garlic, minced
• ½ tsp ground cumin
• Salt to taste
• Paprika and chopped parsley for garnish (optional)
• Veggie sticks (carrots, celery, cucumber, and bell peppers) for serving

Instructions:

1. Combine chickpeas, roasted red pepper, tahini, olive oil, lemon juice, garlic, cumin, and salt in a food processor.
2. Blend until smooth. If the consistency is too thick, add a tablespoon of water at a time until desired creaminess is achieved.
3. Transfer to a serving bowl and garnish with a drizzle of olive oil, a sprinkle of paprika, and parsley.
4. Serve with an assortment of veggie sticks.

Roasted red pepper hummus is a simple yet delicious appetizer that’s quick to make and sure to impress. It’s vibrant in flavor, rich in nutrients, and pairs perfectly with crunchy vegetables. Your guests will appreciate its dairy-free and wholesome appeal!

Sweet Potato and Avocado Bites

These sweet potato and avocado bites are a delightful blend of creamy, zesty, and savory flavors. The naturally sweet base pairs perfectly with the tangy avocado topping, creating a satisfying and elegant appetizer. Perfect for Saturday soirées, this dairy-free recipe is not only delicious but also packed with nutrients like fiber and healthy fats.

Ingredients:

• 2 medium sweet potatoes, sliced into ½-inch rounds
• 1 tbsp olive oil
• 1 ripe avocado, peeled and mashed
• 1 tbsp lime juice
• ½ tsp garlic powder
• ½ tsp chili flakes (optional)
• Salt and pepper to taste
• Fresh cilantro leaves for garnish

Instructions:

1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. Toss sweet potato slices with olive oil and arrange them in a single layer on the prepared baking sheet.
3. Bake for 20–25 minutes, flipping halfway through, until tender and slightly crispy.
4. In a small bowl, mix mashed avocado with lime juice, garlic powder, chili flakes, salt, and pepper.
5. Once sweet potato rounds have cooled slightly, top each one with a dollop of the avocado mixture.
6. Garnish with fresh cilantro leaves and serve.

Sweet potato and avocado bites are as visually appealing as they are tasty. The combination of roasted sweet potato with creamy avocado creates a flavorful and satisfying appetizer that everyone will love. These bites are the perfect addition to any dairy-free Saturday spread!

Crispy Cauliflower Buffalo Wings

Spice up your Saturday gatherings with these crispy cauliflower buffalo wings. Coated in a tangy, dairy-free buffalo sauce, they deliver the perfect kick without the guilt. These wings are baked to crispy perfection, making them a lighter alternative to traditional buffalo wings. Serve them with a cool dairy-free ranch dip for a crowd-pleasing appetizer.

Ingredients:

• 1 medium head of cauliflower, cut into florets
• ¾ cup all-purpose flour (or gluten-free flour)
• ¾ cup water or unsweetened almond milk
• 1 tsp garlic powder
• ½ tsp smoked paprika
• Salt and pepper to taste
• 1 cup breadcrumbs (optional for extra crunch)
• ½ cup dairy-free buffalo sauce
• 2 tbsp olive oil or vegan butter, melted

Instructions:

1. Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
2. In a bowl, whisk together flour, water or almond milk, garlic powder, smoked paprika, salt, and pepper to create a batter.
3. Dip each cauliflower floret into the batter, letting the excess drip off, and coat with breadcrumbs if desired.
4. Arrange the coated florets on the baking sheet and bake for 20 minutes.
5. In a small bowl, mix buffalo sauce and olive oil or melted vegan butter.
6. Remove cauliflower from the oven, toss in the buffalo sauce mixture, and return to the oven for another 10–15 minutes.
7. Serve hot with a dairy-free ranch dip.

Crispy cauliflower buffalo wings are a flavorful, dairy-free alternative to traditional wings that everyone will enjoy. Their perfect blend of spice and crunch makes them a standout appetizer for any occasion. Whether paired with a creamy dip or enjoyed on their own, they’re sure to be a hit!

Zucchini Fritters with Tahini Dip

These crispy zucchini fritters are a deliciously savory appetizer that will be a hit at your next Saturday gathering. The zucchini is finely grated, mixed with gluten-free flour and fresh herbs, then pan-fried until golden and crispy. Served with a creamy tahini dip, these fritters are a light yet satisfying dairy-free option that offers a perfect balance of crunch and flavor.

Ingredients:

• 2 medium zucchinis, grated
• 1/2 cup gluten-free flour (or regular flour)
• 1/4 cup chopped fresh parsley
• 1/4 cup chopped green onions
• 1 egg (or flax egg for vegan option)
• 1 tsp garlic powder
• Salt and pepper to taste
• 2 tbsp olive oil for frying

Tahini Dip:

• 1/4 cup tahini
• 2 tbsp fresh lemon juice
• 1 tbsp water (or more to adjust consistency)
• 1 tsp garlic powder
• Salt to taste

Instructions:

1. Grate the zucchinis and squeeze out excess moisture using a clean towel or paper towels.
2. In a large bowl, combine grated zucchini, flour, parsley, green onions, egg, garlic powder, salt, and pepper. Mix well until all ingredients are evenly combined.
3. Heat olive oil in a frying pan over medium heat. Form the zucchini mixture into small patties and fry for 3-4 minutes on each side until golden brown and crispy.
4. For the tahini dip, whisk together tahini, lemon juice, water, garlic powder, and salt until smooth. Add more water if necessary to achieve your desired consistency.
5. Serve the fritters warm with the tahini dip.

Zucchini fritters are an irresistible dairy-free appetizer that provides both taste and texture. The crispy exterior combined with the tender interior of the fritters makes each bite incredibly satisfying. The tahini dip complements the fritters perfectly with its creamy and slightly tangy flavor. This dish is great for both casual gatherings and more refined events.

Guacamole-Stuffed Mini Bell Peppers

Guacamole-stuffed mini bell peppers are a vibrant and refreshing appetizer that’s both visually appealing and full of flavor. The sweetness of the mini peppers pairs beautifully with the creamy, zesty guacamole, making them a perfect bite-sized treat for your Saturday party. This dish is dairy-free and a great way to incorporate healthy fats, fiber, and antioxidants into your appetizer spread.

Ingredients:

• 8-10 mini bell peppers, halved and seeds removed
• 2 ripe avocados, mashed
• 1 small tomato, diced
• 1/4 red onion, finely chopped
• 1 tbsp fresh cilantro, chopped
• 1 tbsp fresh lime juice
• Salt and pepper to taste
• Optional: 1/2 jalapeño, finely chopped (for a spicy kick)

Instructions:

1. Cut mini bell peppers in half and remove the seeds and membranes.
2. In a bowl, mash the avocados and add the diced tomato, red onion, cilantro, lime juice, salt, pepper, and jalapeño (if using). Mix until smooth.
3. Spoon the guacamole into each mini bell pepper half, filling them generously.
4. Arrange the stuffed peppers on a serving platter and serve immediately.

Guacamole-stuffed mini bell peppers are a refreshing and easy-to-make appetizer that brings a pop of color and flavor to your table. The combination of sweet peppers and creamy guacamole is always a crowd favorite. Plus, this dish is naturally dairy-free, gluten-free, and full of nutrients, making it a healthy addition to any Saturday gathering.

Baked Sweet Potato Wedges with Garlic Herb Dip

Baked sweet potato wedges are a warm and comforting appetizer that’s easy to prepare and perfect for a Saturday afternoon. Their natural sweetness is balanced with a crispy exterior, making them irresistible on their own. Paired with a garlic herb dip made from dairy-free ingredients, these sweet potato wedges are a wholesome and tasty choice for a dairy-free appetizer.

Ingredients:

• 2 large sweet potatoes, cut into wedges
• 2 tbsp olive oil
• 1 tsp smoked paprika
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• Salt and pepper to taste

Garlic Herb Dip:

• 1/2 cup dairy-free sour cream or coconut yogurt
• 1 tbsp olive oil
• 1 tsp fresh lemon juice
• 1 garlic clove, minced
• 1 tbsp fresh parsley, chopped
• Salt and pepper to taste

Instructions:

1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. Toss the sweet potato wedges in olive oil, smoked paprika, garlic powder, onion powder, salt, and pepper.
3. Spread the sweet potato wedges in a single layer on the baking sheet.
4. Bake for 25-30 minutes, flipping halfway through, until the wedges are golden and crispy.
5. In a small bowl, combine all ingredients for the garlic herb dip and mix until smooth.
6. Serve the baked sweet potato wedges with the garlic herb dip.

Baked sweet potato wedges with garlic herb dip offer a satisfying mix of sweet, savory, and creamy flavors. The crispy wedges are perfect for dipping, and the garlic herb dip adds a zesty richness that elevates the dish. This appetizer is a great option for a dairy-free snack that still feels indulgent, making it perfect for a weekend get-together.

Chickpea Salad Lettuce Cups

Chickpea salad lettuce cups are a light and refreshing appetizer that’s perfect for those looking for a dairy-free option. Packed with protein-rich chickpeas, fresh vegetables, and a zesty lemon dressing, these lettuce cups are a healthy, crunchy, and satisfying bite. They are also customizable with your favorite veggies and seasonings, making them an ideal dish for a Saturday gathering.

Ingredients:

• 1 can (15 oz) chickpeas, drained and mashed
• 1/4 cup diced cucumber
• 1/4 cup diced bell pepper (any color)
• 1/4 cup red onion, finely chopped
• 1/4 cup fresh parsley, chopped
• 2 tbsp olive oil
• 1 tbsp lemon juice
• 1 tsp Dijon mustard
• Salt and pepper to taste
• 1 head of butter lettuce or Romaine lettuce, leaves separated

Instructions:

1. In a large bowl, mash the chickpeas with a fork or potato masher until mostly mashed with a few chunks remaining.
2. Add the cucumber, bell pepper, red onion, and parsley to the chickpeas and mix well.
3. In a small bowl, whisk together olive oil, lemon juice, Dijon mustard, salt, and pepper. Pour over the chickpea mixture and stir until everything is well coated.
4. Spoon the chickpea salad into individual lettuce leaves, creating small cups.
5. Serve immediately as a fresh, crisp appetizer.

Chickpea salad lettuce cups are a delightful and nutritious dairy-free appetizer that’s easy to make and full of fresh flavors. The crunch of the lettuce combined with the creamy texture of the mashed chickpeas makes each bite incredibly satisfying. These cups are light yet packed with protein and are perfect for a healthy and delicious Saturday snack.

Baked Falafel with Tzatziki Sauce

Baked falafel with a cool and refreshing dairy-free tzatziki sauce is a perfect choice for a Saturday appetizer. These crispy, flavorful falafel are made with chickpeas, herbs, and spices, then baked to golden perfection. The creamy tzatziki sauce, made with dairy-free yogurt, complements the falafel perfectly, creating a well-balanced and satisfying dish that’s packed with flavor and texture.

Ingredients:

• 1 can (15 oz) chickpeas, drained and rinsed
• 1/2 small onion, finely chopped
• 2 garlic cloves, minced
• 1/4 cup fresh parsley, chopped
• 1/4 cup fresh cilantro, chopped
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1/2 tsp salt
• 1/2 tsp pepper
• 1 tbsp lemon juice
• 1 tbsp olive oil
• 1/2 cup gluten-free breadcrumbs (or regular breadcrumbs)

Tzatziki Sauce:

• 1/2 cup dairy-free yogurt (such as coconut or almond-based)
• 1/4 cucumber, finely grated
• 1 tbsp fresh dill, chopped
• 1 tbsp lemon juice
• 1 garlic clove, minced
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. In a food processor, combine chickpeas, onion, garlic, parsley, cilantro, cumin, coriander, salt, pepper, lemon juice, and olive oil. Pulse until the mixture forms a dough-like consistency.
3. Transfer the mixture to a bowl and mix in the breadcrumbs.
4. Roll the mixture into small balls and place them on the prepared baking sheet.
5. Bake for 20-25 minutes, flipping halfway through, until golden and crispy.
6. To make the tzatziki sauce, combine all ingredients in a bowl and mix until smooth.
7. Serve the baked falafel with the tzatziki sauce for dipping.

Baked falafel with tzatziki sauce is a flavorful and satisfying dairy-free appetizer that offers a perfect balance of herbs, spices, and creaminess. The crispy texture of the falafel, combined with the cool, tangy tzatziki sauce, makes for a delightful bite. These little bites are ideal for serving at your Saturday party or as a healthy snack that everyone will enjoy.

Avocado and Mango Salsa with Tortilla Chips

Avocado and mango salsa is a fresh, vibrant, and tangy appetizer that’s perfect for a Saturday gathering. The sweetness of the mango pairs beautifully with the creaminess of avocado, while cilantro, lime, and a dash of chili flakes bring the perfect balance of flavor. Served with crispy tortilla chips, this refreshing salsa is a crowd-pleasing dairy-free dish that will have guests coming back for more.

Ingredients:

• 1 ripe avocado, diced
• 1 ripe mango, diced
• 1/4 cup red onion, finely chopped
• 1/4 cup fresh cilantro, chopped
• 1 tbsp lime juice
• 1/2 tsp chili flakes (optional)
• Salt and pepper to taste
• Tortilla chips for serving

Instructions:

1. In a large bowl, combine the diced avocado, diced mango, red onion, and cilantro.
2. Drizzle with lime juice and add chili flakes, salt, and pepper to taste. Gently toss to combine, being careful not to mash the avocado.
3. Serve immediately with tortilla chips on the side.

This avocado and mango salsa is the perfect combination of creamy, sweet, and spicy flavors. It’s a dairy-free, gluten-free, and refreshing appetizer that’s both light and flavorful. Paired with crispy tortilla chips, it’s a perfect snack for your Saturday get-together, offering a burst of tropical flavors that are sure to impress your guests.

Spicy Roasted Chickpeas

Spicy roasted chickpeas are an irresistible and healthy appetizer that’s both crunchy and packed with flavor. They are easy to prepare, requiring just a few simple ingredients, and can be customized with your preferred level of spice. These crispy chickpeas are great for snacking or as a topping for salads or bowls. They offer a satisfying crunch without any dairy, making them a perfect addition to a Saturday gathering.

Ingredients:

• 1 can (15 oz) chickpeas, drained and rinsed
• 2 tbsp olive oil
• 1 tsp smoked paprika
• 1/2 tsp cumin
• 1/4 tsp cayenne pepper (adjust for desired spice level)
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. Pat the chickpeas dry with a clean towel to remove excess moisture.
3. In a bowl, toss the chickpeas with olive oil, smoked paprika, cumin, cayenne pepper, salt, and pepper until evenly coated.
4. Spread the chickpeas in a single layer on the baking sheet.
5. Roast for 25-30 minutes, shaking the pan halfway through, until they are crispy and golden brown.
6. Let the chickpeas cool before serving.

Spicy roasted chickpeas are a crunchy, flavorful, and addictive appetizer that’s perfect for any dairy-free event. The combination of spices creates a deep, smoky flavor with a touch of heat, while the chickpeas deliver a satisfying crunch. They are simple to make and are perfect for snacking or serving as an appetizer at your next Saturday gathering.

Tomato and Basil Bruschetta

Tomato and basil bruschetta is a classic appetizer that’s light, fresh, and bursting with flavor. With ripe tomatoes, aromatic basil, and a drizzle of olive oil, this dish is naturally dairy-free, gluten-free (if using gluten-free bread), and a perfect way to start your Saturday evening. It’s easy to assemble and can be served on toasted bread for a delightful crunch.

Ingredients:

• 2 cups ripe tomatoes, diced
• 1/4 cup fresh basil, chopped
• 2 tbsp olive oil
• 1 tbsp balsamic vinegar
• 1 garlic clove, minced
• Salt and pepper to taste
• 1 baguette or gluten-free bread, sliced into 1-inch pieces
• Olive oil for brushing

Instructions:

1. Preheat the oven to 375°F (190°C). Place the bread slices on a baking sheet.
2. Brush each slice of bread with olive oil and toast in the oven for about 5-7 minutes until golden and crispy.
3. In a bowl, combine diced tomatoes, basil, olive oil, balsamic vinegar, minced garlic, salt, and pepper. Mix gently.
4. Spoon the tomato mixture onto the toasted bread slices just before serving.
5. Serve immediately and enjoy the burst of fresh flavors!

Tomato and basil bruschetta is a light, refreshing, and delicious dairy-free appetizer that’s perfect for a Saturday night. The combination of juicy tomatoes, fragrant basil, and the richness of olive oil creates an irresistible bite. The crispy toast adds the perfect crunch, making it a favorite starter for any gathering.

Cucumber Rolls with Hummus and Avocado

Cucumber rolls with hummus and avocado are a refreshing, light, and nutritious appetizer. This dairy-free option is perfect for those who want something that’s not only delicious but also visually appealing. The cool crunch of cucumber paired with creamy hummus and ripe avocado offers a balance of textures and flavors that are sure to impress your guests. It’s a healthy, satisfying snack for any Saturday gathering.

Ingredients:

• 2 large cucumbers, thinly sliced lengthwise
• 1/2 cup hummus (store-bought or homemade)
• 1 ripe avocado, sliced
• 1 tbsp fresh lemon juice
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Use a mandoline slicer or a sharp knife to slice the cucumbers lengthwise into thin strips.
2. Spread a thin layer of hummus along each cucumber slice.
3. Place a few slices of avocado on top of the hummus.
4. Gently roll each cucumber slice into a small roll, securing the filling inside.
5. Drizzle with lemon juice and sprinkle with salt, pepper, and fresh parsley.
6. Serve immediately for a fresh, healthy appetizer.

Cucumber rolls with hummus and avocado are a light and refreshing dairy-free appetizer that offers a unique and elegant twist on traditional finger foods. The crunch of cucumber combined with creamy hummus and avocado creates a satisfying and flavorful bite. These rolls are a great way to add a healthy option to your Saturday appetizer spread, and their simple ingredients make them quick and easy to prepare.

Vegan Stuffed Mushrooms

Vegan stuffed mushrooms are a delicious, savory appetizer that’s perfect for those who love earthy flavors with a hint of richness. These mushrooms are stuffed with a flavorful mixture of breadcrumbs, garlic, herbs, and dairy-free cheese, then baked until golden and crispy. They’re an elegant and satisfying dish for any Saturday gathering, offering a perfect balance of flavors and textures in each bite.

Ingredients:

• 16 large button mushrooms, stems removed and cleaned
• 1/2 cup breadcrumbs (use gluten-free if needed)
• 1/4 cup dairy-free cream cheese or cashew cream
• 2 tbsp olive oil
• 1/4 cup onion, finely chopped
• 2 garlic cloves, minced
• 1 tbsp fresh parsley, chopped
• 1 tbsp fresh thyme, chopped
• Salt and pepper to taste

Instructions:

1. Preheat oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. Heat olive oil in a pan over medium heat. Add the onion and garlic, cooking until softened and fragrant, about 3 minutes.
3. In a bowl, mix breadcrumbs, dairy-free cream cheese, parsley, thyme, salt, and pepper, along with the sautéed onion and garlic. Stir until well combined.
4. Stuff each mushroom cap with the breadcrumb mixture, pressing gently to pack the filling in.
5. Arrange the stuffed mushrooms on the prepared baking sheet and bake for 20-25 minutes, until golden and crispy on top.
6. Serve warm, garnished with extra parsley if desired.

Vegan stuffed mushrooms are an impressive, dairy-free appetizer that’s packed with savory flavors. The creamy, herbed filling paired with the earthy mushrooms creates a perfect bite-sized treat that’s both rich and satisfying. These stuffed mushrooms will quickly become a favorite at your Saturday gatherings and are ideal for anyone seeking a dairy-free alternative to traditional stuffed mushrooms.

Roasted Beet and Walnut Salad Bites

Roasted beet and walnut salad bites are a vibrant and sophisticated appetizer perfect for a Saturday gathering. The earthy sweetness of roasted beets pairs beautifully with the crunchy walnuts and fresh arugula, while a balsamic glaze adds a tangy finish. Served on small cucumber slices or crackers, this dairy-free appetizer offers a refreshing burst of flavor that’s light, nutritious, and satisfying.

Ingredients:

• 2 medium beets, roasted and sliced
• 1/2 cup walnuts, toasted and chopped
• 1 cup fresh arugula, chopped
• 1 tbsp olive oil
• 1 tbsp balsamic vinegar
• Salt and pepper to taste
• Cucumber slices or gluten-free crackers for serving

Instructions:

1. Preheat oven to 400°F (200°C). Wrap the beets in foil and roast for about 45 minutes, until tender. Allow them to cool before peeling and slicing into thin rounds.
2. Toast the walnuts in a dry pan over medium heat for 3-4 minutes, until fragrant, then chop them coarsely.
3. In a small bowl, whisk together olive oil, balsamic vinegar, salt, and pepper.
4. Arrange cucumber slices or crackers on a platter and top each with a slice of roasted beet.
5. Sprinkle with chopped walnuts and fresh arugula, and drizzle with the balsamic dressing.
6. Serve immediately and enjoy the burst of flavors.

Roasted beet and walnut salad bites are a colorful and elegant dairy-free appetizer that’s both light and full of flavor. The sweetness of the beets contrasts perfectly with the crunch of walnuts, and the tangy balsamic glaze ties everything together. These bite-sized servings are not only delicious but also offer a healthy, nutrient-packed option for your Saturday spread.

Grilled Vegetable Skewers with Lemon Herb Marinade

Grilled vegetable skewers with lemon herb marinade are a versatile and flavorful dairy-free appetizer that’s perfect for any Saturday gathering. These skewers feature a medley of colorful vegetables like zucchini, bell peppers, mushrooms, and red onion, marinated in a refreshing lemon herb sauce, then grilled to smoky perfection. They are easy to prepare, satisfying, and offer a great plant-based option for your guests.

Ingredients:

• 1 zucchini, sliced into rounds
• 1 red bell pepper, cut into chunks
• 1 yellow bell pepper, cut into chunks
• 1 small red onion, cut into wedges
• 8-10 mushrooms, whole
• 2 tbsp olive oil
• 2 tbsp lemon juice
• 1 tbsp fresh thyme, chopped
• 1 tbsp fresh oregano, chopped
• 2 garlic cloves, minced
• Salt and pepper to taste

Instructions:

1. In a bowl, whisk together olive oil, lemon juice, thyme, oregano, garlic, salt, and pepper.
2. Thread the vegetables onto skewers, alternating between zucchini, bell peppers, onion, and mushrooms.
3. Pour the marinade over the vegetable skewers and let them sit for at least 20 minutes to soak in the flavors.
4. Preheat the grill or grill pan over medium heat.
5. Grill the skewers for 8-10 minutes, turning occasionally, until the vegetables are tender and lightly charred.
6. Serve the skewers warm, garnished with extra fresh herbs if desired.

Grilled vegetable skewers with lemon herb marinade are a flavorful and light appetizer that’s perfect for a dairy-free gathering. The smoky, grilled vegetables paired with the tangy and herby marinade offer a burst of fresh flavor that’s both satisfying and healthy. These skewers are an excellent choice for adding variety to your Saturday appetizer spread and are sure to be a hit with guests of all tastes.

Note: More recipes are coming soon!