Best Vegetable Confetti Recipes

CONFETTI VEGETABLE KUGEL (PASSOVER)

Steps:

• Preheat oven to 375°F
• Grate zucchini, carrots and sweet potatoes. (Can be done in the food processor.) Finely mince onions, garlic, parsley and basil. Combine all ingredients in a large mixing bowl and mix well.
• Spray a 3 quart rectangular or oval casserole with non-stick spray. Add vegetable mixture and spread evenly. Bake at 375°F for 1 hour and 10 minutes, or until golden brown and firm.

VEGETABLE CONFETTI

Steps:

• Mix all ingredients in glass or plastic bowl. Refrigerate any remaining salad no longer than 48 hours.

LOBSTER AND CONFETTI VEGETABLE SALAD

Steps:

• Place mustard in small bowl. Whisk in 2 tablespoons vinegar and orange juice. Gradually whisk in oil. Mix in tarragon, shallot and orange peel. Season dressing to taste with salt and pepper.
• Char bell peppers over gas flamer or in broiler until blackened on all sides. Enclose in paper bag and let stand 10 minutes. Peel and seed peppers; cut into 1/2-inch pieces. Place in large bowl.
• Bring large pot of salted water to boil. Add lobster tails and cook 10 minutes. Transfer to bowl of ice water and cool. Add green beans to same pot of boiling water and cook until crisp-tender, about 5 minutes. Using slotted spoon, transfer beans to another bowl of ice water and cool. Add potato to same pot of boiling water and cook 2 minutes. Add corn kernels; cook until potato and corn are just tender, about 2 minutes longer. Drain well; add to bowl with peppers. Drain green beans; pat dry with paper towels. Add beans to potato mixture.
• Drain lobster; remove meat from shells. Cut meat crosswise into rounds. (Dressing, lobster and salad can be prepared 4 hours ahead. Cover separately and refrigerate.) Mix lobster with 1 1/2 tablespoons dressing. Mix remaining dressing into salad. Season with salt and pepper.
• Toss greens with remaining 1 tablespoon vinegar. Place on large platter. Mound salad on greens. Arrange lobster over greens and serve.

CONFETTI VEGETABLE SLAW

Steps:

• In a bowl whisk together vinegar and salt and pepper to taste and whisk in oil in a stream until emulsified. Add vegetables and toss until combined well. Slaw may be made 6 hours ahead and chilled, covered.

JAMAICAN BARLEY VEGETABLE CONFETTI

Steps:

• Boil the barley in 4½ C water for 45 minutes (or prepare according to package directions). Drain.
• Saute the vegetables in vegetable broth for about 10 minutes or until just tender.
• Add the Pickapeppa sauce and stir well.
• Stir in the cooked barley, mix well.
• Add more sauce if desired.
• * Pickapeppa, the ketchup of Jamaica, found on most every table, is a mix of tomatoes, vinegar, onions, mangoes, sugar, spices and peppers.

FRIED EGGS WITH VEGETABLE CONFETTI

Steps:

• Heat 2 tablespoons oil in a 12-inch nonstick skillet over moderately high heat until hot but not smoking, then sauté bell pepper, onion, and garlic with salt, stirring, until softened, about 5 minutes. Add zucchini and tomatoes and sauté, stirring, until zucchini is tender, about 5 minutes. Stir in cilantro and salt and pepper to taste, then transfer vegetable confetti to a bowl and keep warm.
• Fry eggs and serve:
• Heat 2 teaspoons oil in cleaned skillet over moderately low heat and crack 4 eggs into skillet. Cook, uncovered, over low heat until whites are cooked, about 3 minutes, then transfer eggs with a spatula to 2 plates. Sprinkle eggs with salt and pepper and scatter one fourth of vegetable confetti on each plate. Repeat procedure with remaining oil, eggs, and confetti.

VEGETABLE CONFETTI SALAD

Steps:

• Combine ingredients.

WILD MUSHROOM SOUP WITH VEGETABLE CONFETTI

Steps:

• Cut off dark green tops from leeks and reserve for soup. Cut white and pale green sections lengthwise in half. Rinse any dirt from leeks with cold water. Cut halves into 1-inch pieces. Place in 8- to 10-quart pot. Add chicken wings.
• Add water, carrots, onion, thyme, peppercorns and bay leaves to pot. Bring to boil. Reduce heat to medium. Simmer 2 hours 15 minutes, occasionally skimming foam from surface. Strain stock through fine sieve into large bowl.
• Chill stock until fat hardens on surface, about 2 hours. Spoon off fat and discard. Measure stock. If necessary, simmer in large saucepan until reduced to 8 cups. (Can be made ahead. Cover and refrigerate up to 2 days or freeze up to 2 weeks.)
• To make wild mushroom soup:
• Bring 1/2 cup stock to simmer in saucepan. Add saffron; set aside to steep.
• Heat oil in heavy large saucepan over medium-low heat. Add shallots and garlic; stir 1 minute. Add 1/3 of wild mushrooms and all of white mushrooms. Sauté until mushrooms release liquid, about 8 minutes. Add curry powder; sauté until mushrooms are tender, about 4 minutes. Add saffron mixture and 6 cups stock. Simmer until mushrooms are tender, about 15 minutes. Remove from heat.
• Puree cooked mushrooms and 1 cup mushroom broth in processor until almost smooth. Return mushroom puree to saucepan with broth. Simmer soup 15 minutes. Season to taste with salt and pepper. (Can be made 1 day ahead. Cover soup loosely with foil and refrigerate.)
• Finely dice enough of green leek tops reserved from stock to measure 1/3 cup. Cook leek, carrot and turnip in saucepan of boiling salted water until tender, about 1 minute. Drain. Refresh under cold water; drain. (Vegetable confetti can be made up to 2 hours ahead. Pat dry; cover and let stand at room temperature.)
• Melt butter in large skillet over medium-high heat. Add remaining wild mushrooms; sauté until tender, about 8 minutes. Season with salt and pepper.
• Rewarm soup. Ladle into 4 shallow bowls. Top with sautéed mushrooms and vegetable confetti and serve.

SEARED SCALLOPS WITH VEGETABLE CONFETTI

Steps:

• Prepare vegetables:
• Cut beans and scallions crosswise into 1/4-inch pieces and transfer to a bowl. Cut zucchini and bell pepper into 1/4-inch dice and add to bean mixture. In a 3-quart saucepan bring water and sugar to a boil. Blanch vegetables 30 seconds in sugar water and drain in a sieve. In a bowl stir together vegetables, oil, and salt and pepper to taste and cool. Vegetables may be prepared 1 day ahead and chilled, covered. Bring vegetables to room temperature before proceeding. Add lemon juice to vegetables, tossing to combine.
• Make scallops:
• Remove tough muscle from side of each scallop if necessary and horizontally halve each scallop to form 2 rounds. Pat scallops dry and season with salt and pepper. In a 10-inch skillet heat 1/2 tablespoon oil over moderately high heat until hot but not smoking. Arrange half of scallops in skillet, without crowding, and sauté until golden and just cooked through, about 15 seconds on each side. Transfer scallops to a plate and keep warm, covered. Wipe skillet clean and repeat procedure with remaining 1/2 tablespoon oil and scallops. To drippings remaining in skillet add wine, butter, lemon juice, and any juices that have accumulated from scallops on plate and simmer, stirring and scraping up brown bits, until reduced to about 1/4 cup.
• Divide vegetables, mounding them, among 6 plates and top with scallops. Spoon 2 teaspoons sauce over each serving and sprinkle with chives.

VEGETABLE CONFETTI

Steps:

• In a large skillet over medium high heat, heat oil and 2 tablespoons chicken broth.
• Cook, stirring the scallions and garlic in the oil/broth mixture for 2 minutes.
• Add remaining chicken broth (1/2 cup) and vegetables; cover and simmer for 20 minutes or until vegetables are cooked.
• Sprinkle with herbs and pepper.

VEGETABLE CONFETTI RICE

Steps:

• In a medium saucepan, bring water, butter and bouillon to a boil; stir to dissolve bouillon.
• Stir in remaining ingredients and return to a boil.
• Reduce heat, cover and simmer for 20 minutes until rice is tender.

TEXAS VEGETABLE CONFETTI

Steps:

• 1. Dice carrot, red bell pepper, zucchini and yellow squash into ¼ to ½-inch cubes.
• 2. Combine with the remaining vegetables
• 3. In a large skillet or sauté pan, melt the butter over medium high heat.
• 4. Add vegetables and cook, stirring often, until the vegetables are tender-crisp, about 7-8 minutes.
• 5. Season with salt and pepper, garnish with fresh herbs and serve immediately.

VEGETABLE CONFETTI

Steps:

• 1. Heat olive oil and 2 tablespoons of broth in a large skillet over medium heat. Add scallions and garlic and sauté for 2 minutes.2. Add vegetables and remaining broth. Cover and simmer for 15 to 20 minutes until vegetables are cooked but crisp. Sprinkle with dried herbs and pepper and serve.EXCHANGES2 Vegetable1/2 FatNUTRITION FACTSCalories 78 Calories from Fat 33Total Fat 4 grams Saturated Fat 1 gramCholesterol 0 milligramsSodium 12 milligramsTotal Carbohydrate 10 grams Dietary Fiber 2 grams Sugars 2 gramsProtein 2 grams

VEGETABLE CONFETTI

Steps:

• Mix all ingredients in glass or plastic bowl. Refrigerate any remaining salad no longer than 48 hours.

VEGETABLE CONFETTI

Steps:

• 1. Combine the zucchini, yellow squash, carrots, onion and water in a skillet.
• 2. Cover and cook over medium heat for 4 to 5 minutes, or until the vegetables are tender.
• 3. Add the butter.
• 4. Saute, uncovered, until all the moisture has evaporated.
• 5. Serve immediately.