Best 7 Texas Vegetable Confetti Recipes

Traveling through Texas, one might find themselves in a diner, house party, or a simple gathering where a dish called "Texas Vegetable Confetti" is served. This dish is a delightful symphony of colorful vegetables, brought together in a harmonious blend of flavors. It is a vibrant celebration of the state's agricultural bounty, a culinary representation of Texas' rich and diverse heritage. Whether served as a light lunch, a refreshing side dish, or a vibrant addition to a potluck, Texas Vegetable Confetti is a culinary adventure that will leave a lasting impression on your taste buds.

Let's cook with our recipes!

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

Ingredients

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

Ingredients

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

Ingredients

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

Ingredients

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

Ingredients

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

Ingredients

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

Ingredients

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

Texas Vegetable Confettis

Texas Vegetable Confettis are a vibrant and flavorful dish that combines various fresh veggies like zucchini, carrots, sweet peppers, green onions, and fresh parsley with a zesty homemade ranch. This hearty side dish offers a delightful balance of flavors and textures, making it a perfect accompaniment to barbecues, picnics, or as a standalone meal. Essential Cooking tips

Prepare Your Vegetables: Before cooking, ensure your veggies are clean and cut into uniform pieces. This promotes even cooking and an aesthetically pleasing dish.

Use a Generous Amount of Olive Oil: Olive oil not only imparts a delightful aroma but also helps in the even cooking of the veggies. Be sure to use enough oil to prevent sticking.

Avoid Overcrowding the Pan: When cooking the veggies, avoid overcrowding the pan as this may result in uneven cooking. Cook them in batches if necessary.

Don't Overcook the Vegetables: Overcooking can turn the veggies into a soggy mess and compromise their texture and taste. Cook them until they are just softened but still maintain a slight crunch.

Make a Flavorful Ranch Dressing: The homemade ranch is what truly brings this dish together. Use high-quality ingredients like Greek yogurt, fresh herbs, and spices to create a flavorful and creamy ranch.

Conclusion
Texas Vegetable Confettis is a delightful dish that showcases the versatility and goodness of fresh produce. With its vibrant colors, crunchy texture, and tangy ranch, it caters to various dietary needs. This recipe is a must-try for vegetarians, vegans, and anyone looking to incorporate more veggies into their diet. Its suitability for meal planning and prep makes it an excellent choice for busy individuals. With the right ingredients and a bit of culinary enthusiasm, you can create this delicious dish that will impress even the most discerning palates. So, gather your ingredients, follow the recipe, and indulge in a culinary journey that celebrates the beauty of fresh, seasonal produce.