Vegetable Confetti Recipes

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.

CONFETTI ROASTED ROOT VEGGIES

Steps:

• Peel and take tops off each vegetable.
• Dice each veggie into very small cubes, about 1/4 inch or smaller.
• Tumble into stoneware baker or small casserole dish; add balsamic vinegar and olive oil and stir to coat all pieces well.
• Sprinkle with salt and pepper.
• Roast uncovered 45 minutes to 1 hour, or until vegetables are just fork-tender.
• Serve right from baker -- no garnish needed.

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.

VEGETABLE CONFETTI

Steps:

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

CONFETTI VEGGIE SLAW (RAINFOREST CAFE)

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.

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.

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.