VEGGIE APPETIZER CUPS RECIPES

Steps:

• In a large skillet over medium heat, cook and stir the eggplant, onion, red pepper, zucchini and garlic in salad dressing for 3 minutes. Bring to a boil. Reduce heat; cover and simmer for 5-7 minutes or until vegetables are tender. Remove from the heat; stir in tomato and Parmesan cheese., With a 3-in. biscuit cutter, cut 48 circles from tortillas. Cut a slit halfway into each tortilla circle. Shape into a cone; place in a miniature muffin cup. Spoon 4 teaspoons vegetable mixture into each cup. Sprinkle with mozzarella cheese., Bake at 350° for 5-7 minutes or until tortilla cups are crisp and cheese is melted. Serve warm.

Steps:

• In a small bowl, mix together sour cream, lemon juice, dill, chives, and garlic powder. Season with salt and pepper. Slice baguette in half, then into thirds, then on the bias and scoop out most of the inside, making sure to leave enough at the bottom as a base. On a toothpick or skewer, add 1 cherry tomato. Repeat so that each bread cup gets 1 cherry tomato. Fill each bread cup with a spoonful of dip, and add assorted vegetables.