Want to save this recipe?
Just enter your email and get it sent to your inbox! Plus you’ll get new recipes from me every week!

Several years ago I co-hosted “New Years Rockin’ Eve’ with Dick Clark”. There’s nothing more magical then actually being in Times Square, seeing the ball drop and watching the literal shower of confetti float through the air at the stroke of midnight. How that night inspired a vegetable dish while I was sitting and staring blankly into a saute pan one evening, I have no idea. Maybe it’s because this delicious recipe reminds me of bright and colorful confetti and that was such a special night for me.
I took gorgeous summer vegetables from the farmers’ market, threw them in the food processor and, as Emeril would say, “BAM!” In minutes I had a vegetable dish that’s so easy for babies to chew and digest since the pieces are so small.
If you can’t find the vegetables I’ve used, you could substitute with what is available to you. Try using yellow or green squash for the patty pan squash, broccoli or cauliflower for the romenesco and any color bell pepper that looks appealing. If you’ve never seen or heard of romenesco, search it out. It’s packed with vitamin C, fiber and carotenoids (which have strong antioxidant properties) and it’s visually appealing — definitely one of nature’s cooler looking vegetables.
Chock full of vitamins and minerals, this is a good one for even those little ones that turn their noses up at the foods you really want them to eat.


Vegetable Confetti

No ratings yet
Servings: 4
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes


  • 1 Cup or 1 Patty Pan Squash, chopped (You could also use zucchini or yellow squash)
  • 1/2 Cup asparagus, chopped
  • 2/3 Cup Bell Pepper, chopped (any color)
  • 1/2 Cup Romenesco
  • 1 Garlic Clove
  • 1 Tbsp olive oil


  • Place the water and 1/2 cup of the whole milk to a small saucepan.
  • With a paring knife, slice the vanilla bean in half. Starting at one end of the bean, using the flat side of the knife, scrape the seeds out of the pod. Add the seeds (it won’t seem like a lot, but it is) to the saucepan with the milk and the remaining vanilla bean.
  • Bring the liquid and vanilla to a boil.
  • Add the couscous, stir, reduce to a simmer and cover.
  • Cook for 5 minutes.
  • Stir the couscous, breaking up any clumps, add the remaining 3 Tbsp of milk.
  • Remove the whole vanilla bean.
  • Cool and serve.


Calories: 25kcal | Carbohydrates: 2g | Protein: 1g | Fat: 2g | Fiber: 1g | Sugar: 1g
Did you make this recipe?Mention @Weelicious or tag #weelicious!

About the Author

Catherine is a mama of three. A Kentucky girl living in California. Here’s what I know: all kids can be great eaters and mealtime must be easy. I create simple, healthy recipes the whole family will love.


Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating