Zucchini with Roasted Tomatoes and Arugula

When you think of what a catered party might look like, what’s the first thing that comes to mind? If you imagined shiny serving pieces and servers in head-to-toe black, you’re not entirely wrong. Of course, I love a miniature beef wellington or bite-sized chicken cordon bleu as much as the next girl, but I’ve often longed for a catering option that’s a bit more on the pulse of what I love to eat, and served in a way that’s slightly less glossy. Enter Austin’s Contigo Catering. Not unlike Contigo the restaurant (owned by these two and one of our favorite places in town), Contigo Catering is all about family-style dining, kicking back with friends, and losing track of time. So with the holiday season just around the corner, we tracked down the Contigo Catering team to get our hands on some recipes from their thoughtful menu… specifically, some easy breezy appetizers that are both simple and delicious enough for holiday entertaining. Scroll down to see how to make this Zucchini with Roasted Tomatoes and Arugula, and click here for their Deviled Eggs with Brisket and Herbs recipe.

Photos by Kate LeSueur