Top Ten Vegetarian Tapas

Hot and cheesy, make one large "pie" to cut into individual servings or bake in mini pie pans. Flaky pastry crust is fill with sautéed onions and garlic, grated parmesan, mozzarella and cheddar cheese. Then, ripe cherry tomato halves top the pie, along with crushed oregano and pepper.

Marinate roasted red peppers in extra virgin olive oil, vinegar and fresh minced garlic. Then, serve on a platter with slices of rustic bread on the side.

Broil or grill slices of eggplant, then spoon over a tomato-basil vinaigrette sauce and serve. This is a great make-ahead dish, which you can take out just before serving.

Fry small green padron peppers in olive oil, then sprinkle with coarse salt and serve. There cannot be a simpler tapa!

Dip in beaten egg and light dust with flour. Then, pop the cauliflower pieces into the frying pan to brown on all sides. Serve with creamy, garlicky alioli sauce, or another Spanish sauce for dipping.

Marinated carrots are simple, tasty, healthy and add lots of color to the table. Boil the carrots until cooked, but crisp. Then, marinate for a few hours in vinegar, water, garlic and spices. Try it with mushrooms, too!

Fry chunks of potatoes and serve warm covered with brava sauce, made with tomato sauce, paprika, Tabasco and garlic. Serve with toothpicks.

Fried, warm chunks of potatoes are smothered with alioli sauce. This is a garlic-lover's appetizer. Serve with Bravas Potatoes (see above). The "bravas" and "alioli" sauces will compliment each other.

Soak goat cheese in olive oil and spices. Put it in the refrigerator, so the garlic, thyme and rosemary becomes infused into the oil. Serve with a cheese knife and slices of French-style bread.

Use soft goat cheese and mix with roasted garlic and paprika. Spread that over slices of bread and arrange with sun-dried tomatoes and capers on top. The tangy, yet creamy goat cheese, combines with the rich flavor of roasted garlic and the salty flavors of the tomatoes and capers. It's ready in just a few minutes.