Red Bell Pepper and Carrot Salad.

Red Bell Pepper and Carrot Salad
This picnic salad will normally have sweetish savor due to the red pepper, carrot and ripe tomatoes. I like it this way and it is one of my favorite picnic ideas especially in autumn. It tastes refreshing and rich. Besides it is a very easy to do and quick picnic food recipe. Preparation time 10 minutes. Cooking time 15-20 minutes. Yields 4-5 servings.

Ingredients:
5 sweet red bell peppers
3 medium size carrots
2 medium onion bulbs
4-5 ripe tomatoes (not cherry tomatoes)
50g vegetable or (premium) olive oil
Seasoning: salt (about 1 tsp), black pepper, hot chili powder
1 bay leaf
1 tbsp vinegar
Herbs: celeriac or parsley

Instructions:
Rinse the red bell peppers, carrots, and tomatoes. Peel of thee onions and wash too. Peel the carrots, trim the ends. Remove core and seeds of the bell peppers. Now you will need to dry the vegetables. To do so just lay the veggies on the paper towel – it will absorb excess water drops.

Put the herbs into a bowl with cold water for some 10 minutes. Then rinse celeriac (or parsley) in the running water and shake off the excess water.

Tip: There are different techniques of removing the pepper core. You may half the pepper lengthwise up to the core, break off one half and then remove the pepper core from the second half. You may make a circle cut round the pepper core, press it inside and then pull out. Or there is also another option: divide the pepper widthwise, then cut off the pepper in parts form the core. It is up to you which techniques to use.

Transfer the veggies to the kitchen table. Cut the bell peppers in dices.

Diced Pepper.

Likewise dice the carrots. You may as well grate the carrot using the coarse (or extra coarse) side of the grater.

Diced Carrot.

Also dice or thinly slice the onions. You will also need to remove tomato cores before slicing or dicing them. Chop the herbs too.

Preparing veggies for the salad.

When you are done with the vegetables and herbs transfer them into a medium saucepan. The pan should not be top full. Take a bigger pan if needed. Mix the vegetables.

Vegetable Mix.

Add herbs, salt, black pepper, a bit of hot chili powder (or to taste), stir to coat. Sprinkle with the vegetable (or olive) oil, vinegar, add a bay leaf and put over a medium-low heat. Cover the pan with the lid. Allow the veggies to simmer for 15-20 minutes.

The vegetables, especially the tomatoes will let out enough juices so, normally, you will not need to add extra water. Just in case you see there is not enough vegetable juice in the pan, add a couple of tablespoons of boiled water (or no more than 50g).

When done allow the vegetable picnic salad rest for 15 minutes then take out the bay leaf. Place the pan into the fridge when the salad cools well. You may also transfer the salad into a bowl, cover it with a lid (or a plastic file) and put it in the fridge this way. Leave the picnic food in the fridge for a couple of hours. The salad acquires its special delicate tastes when cold enough and well rested. Do not be surprised to notice the salad is even more delicious the next day.

Bell Pepper Picnic Salad Variation
Instead of using just all red peppers use a couple of green ones. Add more vinegar and chili powder if you like more spicy picnic food. Also you may enjoy adding several cloves and dried allspice berries. Although you may be more for a hotter variation, the piquancy of this salad is the sweetness that naturally the sweet red pepper, carrots and ripe tomatoes give to it. Bon appetit!

You are welcome to read:

Beetroot Salad as Picnic Ideas

Vegetable and Healthy Picnic Food Ideas

Crudites.

Fresh Vegetables with Healthy Dips
Do not expect this picnic food recipe to be quick best to have it prepared overnight. Cooking takes upto a couple of hours; yields: 4.

Ingredients:
Vegetables
2 fennel bulbs with removed leaves (plus fennel fronds – optional)
4 radish (medium)
1 mooli redish (small)
2 carrots (medium)
1 cucumber (small)

Hummus
7oz (200g) dried chickpeas
3.5oz (90g) tahini paste
2 cloves of garlic
6fl oz (170ml) olive oil
5fl oz (120ml) water
1 tsp freshly ground cumin
1 lemon juice
Seasoning: salt, cayenne pepper

Eggplant Caviar
1 eggplant (large)
1 clove of garlic
2fl oz (50ml) olive oil
2 tsp of lemon juice
Seasoning: salt, black pepper

Avocado Dip (Guacamole).

Avocado Dip (Guacamole)
1 avocado (large)
2 tbsp olive oil
2 tbsp cold water
4 tsp lime/lemon juice
Seasoning: salt, cayenne pepper

Aioli Dip
2 egg yolks
2 cloves of garlic cloves
7fl oz (250ml) olive oil
a pinch of saffron (to dissolve in some warm water)
Seasoning: salt, white pepper

Note: soak the dried chickpeas overnight, use crushed garlic cloves, fresh lemon (or lime) juice, use extra virgin olive oil, and preferably free-range eggs. Mind that unrefined sea salt is best for health.

Instructions:
Veggies
Wash and dry all vegetables then cut all into thin (about 2mm) slices lengthways (or you may have them cut thicker and use them freshly this way). Wash the 2mm sliced veggies then place into a container with iced water, place in the fridge overnight. Water will plump and curl the strips.

Hummus
Since the chickpeas have soaked well overnight, drain and place them in a pan. Add plenty of water, bring to the boil on high heat then reduce to low to simmer mins till soft. When done, drain the peas, set aside to cool. Blend the peas with the remaining ingredients till smooth paste forms; season to taste with slat and pepper.

Eggplant Caviar
Preheat the oven to 350F (180C, Gas Mark 4) or have the grill ready (also you may use a hob). Allow direct flame contact around the eggplant, turn it round occasionally. When smoked well around place in the oven to bake further for several minutes. Remove from the oven, allow to cool, peel the skin off, place the soft part into a bowl with garlic. Gradually add the oil, blend till soft paste forms. In the end sprinkle with lemon juice and, season with salt and pepper.

Avocado Dip
Bring some water in a saucepan to the boil, place avocado and blanch for a couple of seconds then place in cold water. Peel the fruit, divide to remove the stone, cut into small pieces. Blend it with lemon/lime juice, oil, and water till smooth paste forms. Then, season to taste.

Aioli Dip
In a large bowl whisk well all the ingredients gradually add the oil and lemon juice. Sprinkle with seasoning to taste and set aside.

Mushrooms for the Paste.

Mushroom paste

This is another tasty and easy picnic food for the whole family. Preparation takes some half an hour, cooking upto a couple of hours; yields: 8 (!).

Ingredients:
Paste
3.5oz (100g) butter
1lb 5.5oz (600g) assorted mushrooms
1 onion
2 lemons juice
5.5oz (150g) ricotta
3.5oz (100g) gorgonzola
1 tsp grated nutmeg
cayenne pepper

Note: use shitake, chestnut and button mushrooms. Have extra melted butter to seal the paste. Thinly chop the onion, have the cheeses 0.5 sliced, 0.5 grated.

Chutney
1 tbsp oil
3 red onions
1 red chilli
3.5oz (100g) caster sugar
3.5fl oz (100ml) red wine vinegar
Seasoning: salt and black pepper
6 cornichons (gherkins)
Serve with rye bread

Note: slice the onions, chop the chilli and cornichons.

Instructions:
Paste
Pan-fry the mushrooms with garlic and onion in the butter for about 10 mins until tender; add lemon juice. Drain in the colander. Place half of the cooked mushrooms in the glass to blend with grated nutmeg and cayenne till paste forms.

Combine the rest of the mushrooms with the ricotta and gorgonzola – both sliced and grated. You may store the whole paste in a container or spoon it in eight jars (or other containers). Cover with melted butter and set aside.

Chutney
Pan-fry the onions and chilli in the oil till tender. Reduce the heat to low, add vinegar and sugar to simmer 10-13 mins. When done, sprinkle with salt and pepper to taste and set aside to cool. Add the mixture to cornichons, stir well.

Serve the picnic food with toasts or rye bread slices. Bon Appetite!

You are welcome to read:

Vegetarian Recipes for Picnics

Vegetarian Picnic Food Ideas

There are three kinds of vegetarian diets: lacto-ovo (includes dairy and eggs), lacto (includes only eggs), and vegan (all vegetables). Even if you go all the way of non-meat diet, you will not miss on anything ‘meaty’. There are substitutions that cleverly imitate the taste and the texture of meats such as tempeh (cultured soybeans), tofu (freeze-and-thaw to give meaty texture), and gluten (made from wheat). Milk, margarine, yogurts, and other dairy products can be made from soy.

Becoming a vegetarian does not mean you have to live on beans, nuts, and leafy veggies alone. Visit a nearby health food or Oriental stores to find a wide variety of ingredients for your vegetarian dishes.

Picnic Fresh Vegetable Salad

The recipe used for this picnic veggie salad is a good appetizer for a sumptuous Greek meal. You may serve it with a delicious spanakopita. It is a baked dish that includes lots of feta and ricotta cheeses, which means it can be enjoyed by the lacto-ovo vegetarians. With this salad recipe, vegans can still enjoy by using vegetarian feta cheese instead of the real feta.

Ingredients:
2 cups lettuce, washed and shredded
4 pieces cherry tomatoes, halved or whole
4 pieces Kalamata olives, halved or whole
¼ cup cucumber, peeled and sliced
1 piece yellow bell pepper, seeded and sliced into rings
1 big white onion, peeled and sliced into rings
1 cup feta cheese, or vegetarian feta cheese

Ingredients for Dressing:
¼ cup olive oil
1 tsp oregano, dried or fresh and chopped
2 Tbsp cup parsley, chopped
Salt and ground pepper, to taste
½ lemon, squeezed to get fresh juice

How To: In a large salad bowl, arrange shredded lettuce to cover most surface of the bowl. Add tomato, cucumber, bell pepper, onions, olives, and cheese.
In a small bowl, combine all ingredients for dressing. Use a whisk to blend. Drizzle over the salad. Garnish with lemon wedges. Serve at once.

How to Make Vegetarian Feta Cheese

Ingredients for Marinade:
¼ cup olive oil
½ cup red wine vinegar
2 tsp salt, fine
½ tsp ground pepper, fine
1 Tbsp basil, dried or fresh and minced
½ tsp oregano, dried or fresh and minced
¼ cup water, room temperature

How To: Blend all marinade ingredients well. Add 1-2 cups of firm tofu, crumbled or cut into small cubes. Let sit for 1 hour or more. Store in a glass jar with an air-tight lid.

Picnic Vegetarian Sandwich

This veggie sandwich calls for a slice of cheese, which is also optional. Replace cheese with slivers of mock tuna or mock bacon. And while you’re in the health food store, buy a small pack of sprouts and vegetarian mayonnaise, too. Other ingredients are available in the supermarket. The picnic veggie sandwich recipe below can be simplified by decreasing amount of some ingredients like tomato, onion, lettuce, and cucumber.

Ingredients:

6 thick slices whole wheat bread, toasted or grilled
1 whole avocado, ripe but firm and cut into slices
1 piece big white onion, peeled and cut into rings
1 piece big tomato, seeded and cut into rings
½ cup cucumber, peeled and sliced thinly
1 piece small carrot, peeled and sliced then blanched
¼ cup shredded lettuce, washed and drained
1 cup sprouts, washed and drained
3 slices cheese (optional)
½ cup mock tuna, flaked
½ cup mock bacon, fried and drained well

How To: Place each slice of bread on a separate plate. Arrange all ingredients on top of one another: avocado slices, mock tuna or mock bacon, carrot, tomato, lettuce, onion, cucumber, sprouts, and avocado. Serve hot with coffee, iced tea, or fruit shake.

Healthy Teriyaki Tofu for Picnics

Tofu tastes better when marinated for at least an hour or overnight. Bring marinated tofu in a tightly covered container to your picnic and grill each piece along with other veggies and bread slices. For easy handling, skewer cubed tofu in between chunks of vegetables.

Ingredients:

1 pound extra-firm tofu, drained and cut into 1-inch cubes
Ingredients for Marinade:
½ cup low-sodium soy sauce
2 Tbsp wine vinegar
1 Tbsp ginger juice, freshly squeezed
1 Tbsp garlic, minced
2 Tbsp honey
3 tsp sesame oil
Salt and ground pepper, to taste

How To: In a wide bowl, combine all ingredients for marinade. Whisk to blend well. Make sure each tofu piece will be coated all over. Cover with plastic and chill in the refrigerator. Turn tofu occasionally when marinating overnight. While grilling, baste tofu with marinade. Serve with lemon wedge and soy sauce. Or serve over sauteed vegetables.

How to Keep Vegetables Crisp and Fresh for Picnics

Wrap vegetables in clean kitchen towels and pack inside plastic bags. Place these bags on top of everything in the ice chest. Cut vegetables right before grilling or serving. When not needed, keep vegetables away from direct sunlight. This tip also works for fresh fruits.

Make your food presentation look appetizing and mouth-watering with colorful vegetable salads. It’s simple and easy. For example, arrange broiled or grilled pork chops over a bed of thinly-sliced cucumber and tomato salad. Serve a bowl of rich and creamy green bean salad as savory and tasty dip for crispy fried chicken. Roasted vegetable salad is a perfect partner for roasted beef or barbecued seafood.

Picnic vegetable salad recipes are so quick to prepare. Most ingredients are often available in the kitchen: just a bit of ground pepper and fine salt, a dash of sugar, some vinegar, a pinch of different herbs and spices, and a large dollop of mayonnaise, yogurt or cream—and voila!—you can concoct a tasteful salad dressing for any picnic vegetable recipes anytime. The secret to delectable salads is in the vegetable ingredients. Choose and buy only the freshest and the crispiest veggies in the supermarket.

Picnic Green Bean Salad

Green beans are delicious to look at and savory to taste. When cooked the right way, green beans have the satisfying crunch that stimulates the appetite. This picnic vegetable salad is easy to prepare and a perfect side dish to grilled fish or roasted meat. To add color, mix in some beet chunks or carrot cubes. Toss to combine together, put inside plastic container with cover and refrigerate to chill overnight. To remain cold for your picnic lunch, pack the salad in the ice-packed cooler with the drinks. Sprinkle some chopped parsley and crumbled goat cheese on top just before serving.

Ingredients:

2 cups green beans, cut to 1-inch length (washed, parboiled and drained well)
1 cup beet cubes, boiled
1 medium pimiento, cut into thin strips (optional)
1 medium green bell pepper, cut into thin strips
1 stalk celery, finely cut
½ goat cheese, semi-crumbled
1 stalk parsley, chopped (optional)

Ingredients for Vinaigrette Dressing:

½ cup vinegar
2 Tbsp olive oil or salad oil
3 Tbsp brown sugar
½ salt, fine

How to: To parboil the green beans, boil water in a pot. Add the green beans in boiling water and let boil for 5 to 7 minutes. Remove vegetables from hot water and let cool in a basin of ice-cold water. This method ensures that no residue of heat will be left behind to continue the cooking of the vegetables. Combine other vegetable ingredients and set aside. Mix the dressing until sugar was dissolved completely. Set aside for about 1 hour to let the flavors blend well. Pour over the veggie salad and chill.

Picnic Grilled Asparagus

Want to whip up a salad with a new enticing flavor? Grill the asparagus instead of frying, boiling or steaming those green shoots. Grilled asparagus salad has a lot more crunch to make your side dish delectable. It is easy to prepare a bed of sliced tomatoes, shredded lettuce, and avocado cubes for the asparagus tops. Sprinkled with grated cheese and seeds, this delicious asparagus salad is a perfect setting for grilled salmon or fried fish fillet.

Ingredients:

1 cup shredded lettuce, washed and drained well
1 medium ripe tomatoes, sliced
1 medium red bellpepper, grilled and sliced
½ cup avocado chunks
10 pieces asparagus shoots, grilled
1 Tbsp grated cheese (Parmesan or any choice)
1 tsp toasted seeds (sunflower, pumpkin, or sesame)
A pinch of salt and ground white pepper, to taste
2 Tbsp salad dressing or 1 Tbsp olive oil as dressing

How to: Arrange lettuce leaves on a plate. Add tomatoes, avocado and bellpepper. Put grilled asparagus on top. Sprinkle seeds, cheese, and seasonings. Top with a dollop of salad dressing or drizzle olive oil all over the salad. To serve, arrange a piece of grilled fish or fried fish fillet on top of the salad.

Refreshing Picnic Green Pea Salad

After hiking and playing games, everybody is sure to have a big appetite for any goodies packed inside the picnic baskets. Picnic foods must be healthy and fulfilling. Add protein and carbo to your bowls of green pea salads. Kids will love boiled eggs and steamed ham in creamy potato and pea salad. Be generous with grated cheese and salad dressing to keep them asking for more veggies. For a fresh taste, add some shreds of mint leaves as picnic food garnish.

Ingredients:

2 cups boiled potatoes, cubed
2 cups hard-boiled eggs, halved
1 cup boiled green peas, drained
½ cup sliced ham, steamed
½ grated cheese
1 cup salad dressing (of your choice)
5 pieces mint leaves, shredded

How to: Combine all ingredients thoroughly, except mint leaves. Chill. To serve, garnish with mint leaves and arrange beside a slab of roasted pork chop or steak.

Picnic outings are outdoor activities that everybody enjoy, especially when surrounded with family and friends. Bring along delicious but easy to prepare picnic vegetable salads and various picnic foods to bring more fun to those bonding moments.

You Are Welcome To read :

Picnic Ideas : Romance On The Lawn

Five Summer Salads

Vegetarian Side Items

Every good picnic entrée needs good side items to go with it. No matter what you are serving, be it hamburgers, steaks, chicken, shrimp, or BBQ, you will need something else for your guests to consume – not only to complement the food, but to make sure no one goes away hungry! These side items are delicious and can fit a variety of meals for your next picnic.

Picnic Food Ideas: Green Bean Casserole

This is a popular dish that is actually pretty simple to make. Plus, it goes great with a variety of dishes. There are many ways to make it, but I like to use the straightforward method you will find below. You will need:

- Canned green beans (about 28 ounces)

- 12 ounces of cream of mushroom soup

- 3 ounces of onion soup mix

- A dash of pepper

- 1 cup of milk

- ½ cup of shredded cheddar cheese

To make this, just make sure your beans are drained and mix together the beans, soup, soup mix, and pepper in a bowl. Place this mixture into a casserole dish, cover with the cheese, and bake at 350 degrees Fahrenheit for about 30 minutes. This side dish will serve 6.

Picnic Food Ideas: Grilled Corn on the Cob

Ah, corn on the cob. This is a superb treat for any picnic that is easy to prepare. You will need:

- Husked ears of corn

- 2 teaspoons of sea salt

- 1 1/3 tablespoon of black pepper

- 6 ½ cups of cold water

- 1 tablespoon of dried parsley

- ½ tablespoon of basil

- ½ tablespoon of garlic powder

Take off the topmost layer of your corn husk. Take your spices and water and mix them together until well blended. Place your corn in a pan and pour the mixture over them. Let them sit for 1.5 hours. Make sure the water is really absorbed by the corn. Then, just place the corn directly on a grill over medium heat and grill, giving them a quarter-turn every 8 minutes or so. You should shoot for around a 30-35 minute cook time. Just make sure your ears do not burn.

Picnic Food Ideas: Grilled Asparagus

Mm, asparagus. Many people do not see this vegetable as a picnic item, but it can add a lot of delicious flavor to your meal. For this, you will need:

- 2 pounds of trimmed and washed asparagus

- 1/3 cup of olive oil

- 1 tablespoon of salt

- 1 cup of shredded Parmesan cheese

To make, heat your olive oil over medium heat. Toss your asparagus with the salt and place in the pan. Let them cook until slightly tender, and add the Parmesan cheese. Cook the asparagus spears until the cheese is soft and melted, then remove and drain. You can also wrap them in soft bacon to get an even better taste out of this dish. Grilled asparagus can go great with just about any entrée, but I like to serve it up with chicken and fish dishes, especially.

Picnic Food Ideas For Potatoes

Great Vegetarian Picnic Food Ides

If you have ever planned a picnic, it may have been a struggle to come up with the right type of food to prepare. Luckily, a potato can offer a variety of snacks and dishes for your picnic. This article will share with you three picnic food ideas for potatoes that you can use at your next picnic.

Picnic Food Ideas: Homemade Potato Chips

What is better than a bag of crisp potato chips? A bag of potato chips that you make yourself. This recipe will let you make some delicious chips for your picnic snack. You will need:

- 2 large potatoes (preferably Idaho)

- A handheld slicer

- 3 tablespoons of peanut oil (can use olive oil or canola oil instead)

- Salt

- Pepper

First, preheat your oven to 400 degrees Fahrenheit. Then, wash your potatoes and slice them into slices that are about 1/8-inch thick. Take these and place them on a baking sheet. Brush on the peanut oil on each side, then sprinkle them with salt. You will want to bake these chips in the oven for about 15 minutes – or until they turn a nice, golden-brown color. Remove them and let them cool. You can sprinkle salt and pepper on them again. You can also use additional ingredients, such as vinegar, garlic powder, chili powder, etc. Experiment and make your very own type.

Picnic Food Ideas: Loaded Potato Skins

These delicious snacks can be a mainstay of just about any gathering, especially a picnic. You will need:

- 2 large potatoes

- 2 tablespoons of olive oil

- ¼ cup of mixed shredded cheese (With any combination of mozzarella, cheddar, Monterey Jack, or others)

- 3 slices of cooked bacon

- Salt

- Pepper

- ¼ cup of chopped green onions

Turn your oven to 400 degrees. Take a fork and put a few holes in your potatoes (after they have been washed) and bake for 40-45 minutes. After they have cooled, cut your potatoes lengthwise into two pieces and remove the potato until there is only about a quarter-inch of potato left. Then, cut them in half once more. Take your olive oil and put a thin layer on the insides, then salt them and broil for 4-5 minutes. Remove; place your cheese and bacon (crumbled into small pieces) into the skins, add green onions, and broil until the cheese in the skins is melted. This will make 8 servings.

Picnic Food Ideas: Grill-Roasted Potatoes

This last dish can be a snack or an entrée itself. You will need:

- 16 baby potatoes (washed)

- 4 whole cloves of garlic

- 5 tablespoons of olive oil

- Salt and pepper

- 1 tablespoon of vinegar

- 4 sprigs of basil

- Sliced purple onions

To make this, take a piece of aluminum foil about a foot square in size. Place four small potatoes on each piece. Add in a clove of garlic, a sprig of basil, sliced onions, a tablespoon of olive oil, salt, pepper, and a dab of vinegar. Wrap these up. Repeat to make four bundles. Wrap each bundle again with another piece of foil and then place underneath your grill. You will want to turn these packages every now and then. Let them cook for 30 minutes or so, or until the potatoes have been cooked. Then serve and enjoy!

You are welcome to read:

Great Vegetarian Food Ideas

Two Romantic Picnic Desserts Recipes

Great Vegetarian Picnic Food

Ideas

 
When we think of picnics, we typically think of meat: grilled hamburgers, hotdogs, BBQ chicken, sandwich meat, ribs, and the like. For most of us, that sounds absolutely delicious. For vegetarians, though, the thought of a picnic filled with meat is less than desirable. Fortunately, there are plenty of vegetarian picnic food ideas out there that you can adapt for your own picnic free of meat and filled with nutritious – and tasty – dishes. This article will share three simple yet delicious vegetarian picnic food ideas for your next picnic.

Vegetarian Picnic Food Ideas: Soy Burgers

Hamburgers are typically made of beef, as we all know. What you may not know, though, is that hamburgers can also be made from an alternative substance: soy. Soy is a wonderful food that is loaded with protein, which makes it perfect as a vegetarian option to beef. While the taste is not exactly the same, a properly-cooked soy burger can be mouth-wateringly delicious.

You grill a soy burger pretty much the same way you grill a hamburger. Just do not try to char-grill a soy burger; it will be dry on the inside. My favorite toppings are lettuce, tomato, barbeque sauce, and cheddar cheese.

Vegetarian Picnic Food Ideas: Garden Salad

A nice, healthy, wholesome salad is always a great choice for vegetarian picnics. To make a great garden salad for your picnic, just follow this easy recipe:

- Arugula

- Baby spinach

- Baby leaf lettuce (or any other leafy green lettuce)

- Shredded cheddar and mozzarella cheese

- Diced tomatoes

- Boiled eggs, crushed

- Purple onions

- Raspberry vinaigrette

- Croutons

Just add the ingredients to a mixing bowl and toss the salad until it is well mixed. If you want, add your dressing and then toss again so it covers the salad well. You can use any dressing you wish, but light dressings work better with this salad.

Vegetarian Picnic Food Ideas: Deviled Eggs

Finally, a wonderful vegetarian hors d’oeuvre or appetizer is a deviled egg dish. These creations are delicious and extremely tasty, and can add a great flavor to any vegetarian picnic. You will need:

- Eggs, large

- Paprika

- Tablespoon of soy sauce

- 1/3 cup of mayonnaise

- Teaspoon of yellow mustard (can also use Dijon or honey mustard)

- Garlic, minced

To make, you first have to boil eggs in a saucepan or bowl until they are hard-boiled. Then, cut them in half, lengthways, and scoop out the yellow yolk. Place that in a separate bowl. Include the mayonnaise, mustard, and a pinch of garlic (not too much; just a small amount). Mash up the yellow yolks and mix all of these ingredients together. Then, take this mixture and place it in the holes in the white egg halves. Sprinkle with paprika and chill until ready to eat.

There you have it! If you combine these three vegetarian picnic food ideas, you will have a delightful vegetarian spread fit for any picnic. Enjoy!

Picnic Food Ideas – The perfect Picnic Spot

Picnic Food Ideas For Children