Vegetable Confetti

vegetable-confetti.jpg

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.

[amd-recipeseo-recipe:540]

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Vegetable Confetti (Makes 8 Toddler Servings)

Prep Time: 5 mins Cook Time: 5 mins

egg free

nut free

dairy free

gluten free

Ingredients

  • 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

Preparation

1. Place the first 5 ingredients in a food processor and pulse until you have small pieces.
2. Heat the olive oil in a medium saute pan over low to medium heat and cook for 3 minutes.
3. Cover, reduce heat to low and cook for 5 minutes or until vegetables are fork tender.
4. Cool and serve.
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Hi, I’m Catherine. 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.