The meat entrée is slow rotisserie cooked lamb and pork with three sauces (Salsa Verde / Yogurt Sauce / Orange Gremolata).
Grilled vegetables, with a pasta made without eggs or dairy, or a grain such as couscous, barley or quinoa. You could offer the same 3 sauces for guests to drizzle over the vegetables. Lacto-vegetarians can skip the yogurt sauce. (It would be kind of you to offer some signage for each dish explaining the ingredients.)
-Vegetarian pastilla, like this one: http://bittersweetblog.com/2013/10/22/pastilla-bastilla-bisteeya-bstilla-or-bstilla-it-all-means-delicious/
-Gnudi in a tomato sauce, like this one: http://mysecondbreakfast.com/ricotta-gnudi-with-tomato-sauce-recipe/
-Torta Pasqualina or Spanakopita.
A vegetarian tagine...over rice. With eggplant, mushrooms, onions, chick peas...with light curry spices (lean more toward lemon, ginger and cumin and turmeric.
Serve over Cauliflower couscous...bonus:Bonus that's Gluten free.
It can also serve double duty with the lamb and pork.
And have some babaganous and a plate of herbs and flat breads, naan breads, and pita breads.
How about something like a vegetarian moussaka? I know it can get a little rich with the bechamel sauce, but it's always tasty when made well. And self-contained, which means less fuss.
Ratatouille or the previously mentioned vegetarian paella. Or maybe a summer risotto.
I have a fabulous Brussels Sprout, Asparagus and Sweet Red Onion recipe that is fast, easy, filling and beautiful plated. A little bit of magic from the heart of…..Cotta’s Kitchen
This is a wonderful holiday “Change of Pace” dish that works well as a side to poultry, fish, pork and even a hearty steak! Lemme know what ya think! Enjoy!
Asparagus, Brussel Sprout and Sweet Red Onion Sauté
1 1 medium sweet red onion
2 1 lb fresh asparagus
3 1 lb fresh brussel sprouts
4 1 tbsp extra virgin olive oil
5 2 tbsp sweet cream butter
6 Corse black pepper
7 Kosher salt
8 2 Lg lemons
9 1 cup cooked, crumbled bacon (optional)
Prepare vegetables by thoroughly washing in cool water. Trim asparagus by snapping off the fibrous ends and sprouts by trimming off the stem close to the head to remove any dried/brown pieces of stem.
Cut asparagus into 1-1 ½ in pieces and slice all sprouts into halves. Remove peel, core and dice red onion to yield about 1 ½ cups.
If using bacon, fry or oven cook bacon to desired doneness, drain and cool.
Using a zester or grater, zest 1 large lemon to yield about 2 tablespoons. Be careful to leave pith (white part under outer skin) as this is bitter and only the yellow scraping will yield the proper flavor. Reserve the other lemon for garnish or wedges to be served with finished dish.
Heat a large skillet over medium heat and add olive oil. Once oil is heated, add butter and melt completely. Add diced onion and cook until half way translucent.
Add sprouts and asparagus and mix thoroughly to coat with butter and olive oil. You can now add salt and pepper to taste.
Allow vegetables to cook without stirring for a few minutes until they begin to brown on one side, then stir and repeat the process. When vegetables have begun to caramelize (brown) add additional salt and pepper if necessary and finally, about 1 minute before removing from heat, add ½ of the lemon zest.
Serve on a platter with remaining zest sprinkled over the dish. If using bacon, crumble and sprinkle bacon bits over the dish after plating as well or if serving as a vegetarian entrée, serve crumbled bacon on the side.
For a different twist, try some freshly grated Parmesan, Romano or other hard cheese.
If dairy is acceptable, eggplant rolatini works well as both a side dish and vegetarian entree. Topping them with Marcella Huzan's tomato sauce (do a search on this site for her recipe) is doubly good.
Polenta squares with roasted summer vegetables or with Ratatouille. Agree with the vegetable or vegan paella, as well. What type of wedding are you catering? Upscale, backyard, etc.?
I like the suggestion above to come up with something that can use the same sauces. Not sure what though.
I think you have to determine if it has to be vegan or not.
I know of a fantastic recipe for Eggplant and Tomato Gratin. I served that once alongside a Paella type dish, so vegetarians could use that as an entree but others ate it too. Sounds like it could also be used as a side to your meat main. It makes a good entree because eggplant is meaty and the feta and kalamata adds depth. It is a gorgeous looking dish and has the advantage to be served just warm or at room temp and can be assembled well in advance. People who are indifferent to eggplant snarf this up, this is an A+ dish.