I don’t know if you have ever been to a tapas bar, but they are one of the greatest experiences you can have with food. I had the pleasure of going to a tapas bar when I was living in Phoenix. Tapas is basically Spanish for appetizer. At a tapas bar, they serve nothing but appetizer style foods and lots of wine and sangria (of course the more I learn about the processing of wine, the more I realize it is best to do your own tapas party, where you can make sure you serve vegan wine). The great thing about tapas bars, is that many of them are vegan friendly. Many European foods are vegetable rich and naturally vegan. At the tapas bar I went to in Phoenix, I simply asked about the vegan choices and the waitress was able to (graciously) point to several items on the menu. Anyway, I wanted to share a very Spanish recipe for grilled vegetables that would be a great inclusion if you wanted to throw your own tapas party. I also included a recipe for Sangria, because what tapas party would be complete without Sangria?

Vegan Spanish Grilled Vegetables (Gluten Free)

2 zucchini

2 yellow or orange bell pepper             

1 onion

4 tbsp olive oil

2 cloves garlic

salt and pepper to taste

1 can garbanzo beans

4 tbsp tahini

1 tbsp olive oil

Chop garlic and place in a bowl with olive oil. Slice fresh vegetables and brush with olive oil and garlic and sprinkle with small amount of salt and pepper. Place vegetables on a grill covered with tin foil and grill until tender. Mix 4 tbsp tahini with 1 tbsp olive oil. Remove vegetables from grill and top with garbanzo beans and tahini.

Sangria (Gluten Free)

1 bottle of merlot

½ cup of honey or brown rice syrup

2 cups sliced fruit (strawberries, grapes, melon, orange)

Mix all ingredients in a punch bowl, add ice, and serve.