Texas Vegetable Confetti Recipes

Steps:

• 1. Dice carrot, red bell pepper, zucchini and yellow squash into ¼ to ½-inch cubes.
• 2. Combine with the remaining vegetables
• 3. In a large skillet or sauté pan, melt the butter over medium high heat.
• 4. Add vegetables and cook, stirring often, until the vegetables are tender-crisp, about 7-8 minutes.
• 5. Season with salt and pepper, garnish with fresh herbs and serve immediately.

Steps:

• Heat the stock and butter in a sauce pot over medium heat and bring to a boil. Stir in the rice, then reduce heat to a simmer. Cover and cook for 18 minutes, then fluff the rice with a fork and transfer it to a serving bowl. Stir in the peppers and the lime juice and serve.

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.

Steps:

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

Steps:

• Melt butter in 10-inch skillet over medium-high heat. Cook bell pepper and onions in butter 2 to 3 minutes, stirring occasionally, until crisp-tender.
• Stir in remaining ingredients; reduce heat to medium-low. Cover and cook 5 to 6 minutes, stirring occasionally, until vegetables are tender.

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