Texas Vegetable Confetti Recipes

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VEGETABLE CONFETTI



Vegetable Confetti image

A quick, colorful salad that can be made a day in advance.

Provided by By Betty Crocker Kitchens

Categories     Side Dish

Time 10m

Yield 4

Number Of Ingredients 5

2 medium carrots, shredded (1 1/2 cups)
1 medium bell pepper, chopped (1 cup)
1 small zucchini, shredded (1 cup)
1/4 cup fat-free Italian dressing
1/4 teaspoon pepper

Steps:

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

Nutrition Facts : Calories 25, Carbohydrate 7 g, Cholesterol 0 mg, Fiber 2 g, Protein 1 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 210 mg

VEGETABLE CONFETTI



Vegetable Confetti image

This low-sodium side dish seems like a great way to clean out the veggie drawer, substituting whatever vegetables are on hand. Recipe source: local newspaper

Provided by ellie_

Categories     Vegetable

Time 35m

Yield 4-8 serving(s)

Number Of Ingredients 15

2 tablespoons olive oil (or other vegetable oil)
1/2 cup low sodium chicken broth, plus
2 tablespoons low sodium chicken broth
1/4 cup scallion, chopped
3 garlic cloves, minced
1 cup broccoli floret
1 cup zucchini, sliced
1 cup mushroom, sliced
1 cup cauliflower floret
3 potatoes, peeled and cubed
1 teaspoon dried oregano (or 1 tablespoon fresh)
1/2 teaspoon dried basil (or 1/2 tablespoon fresh)
1/2 teaspoon dried thyme (or 1/2 tablespoon fresh)
1/4 teaspoon paprika
pepper

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.

Nutrition Facts : Calories 215.9, Fat 7.4, SaturatedFat 1.1, Sodium 38.8, Carbohydrate 33.8, Fiber 5.1, Sugar 2.9, Protein 6.2

VEGETABLE CONFETTI



Vegetable Confetti image

Number Of Ingredients 14

2 tablespoons olive oil
1/2 cup plus 2 Tbsp low-sodium chicken broth
1/4 cup chopped scallion
3 cloves garlic, minced
1 cup fresh broccoli, cut into florets
1 cup sliced zucchini
1 cup sliced mushrooms
1 cup cauliflower, broken into florets
3 medium potatoes, peeled and cubed
1 teaspoon dried oregano
1/2 teaspoon dried basil
1/2 teaspoon dried thyme
1/4 teaspoon paprika
Fresh ground pepper

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

Nutrition Facts : Nutritional Facts Serves

CONFETTI CORN SALAD



Confetti Corn Salad image

This colorful medley goes with just about any Southwestern entree. It'll surprise you with how fast it comes together, and this salad's anything but ordinary. -Tonia Mahnke of Sun Prairie, Wisconsin

Provided by Taste of Home

Categories     Lunch

Time 10m

Yield 3 servings.

Number Of Ingredients 6

1 can (7 ounces) whole kernel corn, drained
1 can (2-1/4 ounces) sliced ripe olives, drained
1/2 cup chopped green pepper
1/2 cup chopped sweet red pepper
2 radishes, sliced
1/4 cup prepared Italian salad dressing

Steps:

  • In a small bowl, combine the corn, olives, peppers and radishes. Add salad dressing; toss to coat. Refrigerate until serving.

Nutrition Facts : Calories 157 calories, Fat 10g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 705mg sodium, Carbohydrate 13g carbohydrate (5g sugars, Fiber 3g fiber), Protein 2g protein.

CONFETTI VEGETABLE SLAW



Confetti Vegetable Slaw image

Categories     Salad     Side     No-Cook     Quick & Easy     Celery     Bell Pepper     Carrot     Gourmet

Yield Serves 8 as a side dish

Number Of Ingredients 6

4 teaspoons white-wine vinegar
1/3 cup olive oil
1 large red bell pepper, cut into 2-inch-long strips
1 large yellow bell pepper, cut into 2-inch-long strips
1 medium carrot, shredded fine
2 celery ribs, cut into 2-inch-long thin strips

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.

HALIBUT WITH VEGETABLE CONFETTI



Halibut with Vegetable Confetti image

Make and share this Halibut with Vegetable Confetti recipe from Food.com.

Provided by Dancer

Categories     Halibut

Time 30m

Yield 2 serving(s)

Number Of Ingredients 11

2 fresh halibut fillets
salt and pepper
1 tablespoon olive oil
1/4 cup diced leek
1/4 cup diced sweet red pepper
1/4 cup diced asparagus or 1/4 cup zucchini
2 tablespoons diced carrots
2 teaspoons diced celery
4 ounces dry white wine
2 teaspoons butter
2 teaspoons chopped chives

Steps:

  • Lightly season the halibut fillets with salt and pepper.
  • Heat olive oil in skillet and saute' halibut until golden on both sides and fish is opaque in center.
  • Remove fillets from pan and set aside on heated serving plates.
  • Add diced leek, red pepper, asparagus, celery and carrot to the pan and saute' on high heat about 30 seconds.
  • Add wine and butter to the vegetable mixture and continue saute'ing while moving the pan back and forth to prevent scorching.
  • Continue saute'ing until a sauce is formed, about 1 to 2 minutes.
  • Spoon the sauce around the halibut on each plate.
  • Garnish with a sprinkle of chipped chive.

Nutrition Facts : Calories 514.4, Fat 15.8, SaturatedFat 4.5, Cholesterol 200.9, Sodium 310.9, Carbohydrate 6, Fiber 1.3, Sugar 2.5, Protein 72.8

CONFETTI VEGGIE SLAW (RAINFOREST CAFE)



Confetti Veggie Slaw (Rainforest Cafe) image

We had the Napa Veggies at the Rainforest Cafe and knew we had to find a way to make something similiar at home. My kids now say that our recipe is better than the Rainforest Cafe's. There is a lot of room for personal taste with this recipe, add other veggies or take out those you don't like. Our favorite is the Jicima, we could never leave that one out! This recipe makes a ton, but it keeps well. It will still be nice & crispy 4 days later.

Provided by Darcys Diner

Categories     Vegetable

Time 30m

Yield 20 serving(s)

Number Of Ingredients 15

1 (8 3/4 ounce) can corn, drained (we use white shoepeg)
1 green pepper, julienned
1 red pepper, julienned
1 yellow pepper, julienned
1 large jicama, julienned
2 cups carrots, julienned (about 4 carrots)
1/3 cup red onion, chopped
1/2 cup raisins (I use mix of white & regular)
1 cucumber, sliced
1 cup red cabbage, julienned (optional)
2/3 cup vinegar (I use seasoned white rice vinegar)
1/2 cup sugar
1/4 cup vegetable oil
1/4 teaspoon pepper (or to taste)
1/2 teaspoon salt (or to taste)

Steps:

  • Combine all the veggies in a large bowl. I use my mandolin to cut everything since there is so much julienning to do. In a small bowl, mix vinegar, sugar, oil, salt & pepper. Pour over veggies. Cover & marinate in the refrigerator. We will eat it right away, but as it sits the veggies soak up the flavors.

Nutrition Facts : Calories 104.6, Fat 3.1, SaturatedFat 0.4, Sodium 71.1, Carbohydrate 19, Fiber 4.2, Sugar 10.2, Protein 1.4

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