One of the culinary terms that has stuck with me since my cookery classes at school, is the word”confetti”. Whether it is actually a technical term doesn’t really matter; it is one of those quirky, self-explanatory meanings that has lived with me for years. It aptly describes a combination of finely chopped fruit or vegetables, and I think it is very appropriate.
A few weeks ago, I wrote a Summer cookery feature for one of the magazines I freelance for; I included a “confetti” salad of finely chopped vegetables. It looked bright and tasted great; it did take a bit of time chopping everything up small, it looked spectacular.
I’m less inclined to eat a raw vegetable salad during the colder months of the year, so I have taken the same combination of vegetables and started baking them in the oven. Serve the vegetables as a side dish on their own or mix them into freshly cooked pasta. I like them stirred into freshly cooked basmati rice and served sprinkled with roasted cashew nuts. Here’s the (very easy) recipe:
Makes 8 servings
- 1 each red, yellow and green (capsicum) peppers
- 150g radish
- 225g carrots
- 150g red cabbage
- 1 red onion
- 6 tbsp olive oil
- 4 garlic cloves, peeled and finely chopped
- Salt and freshly ground black pepper
- Preheat the oven to 180°C (160°C fan oven, gas mark 6). Line a large baking tray with baking parchment. Halve, deseed and finely chop the peppers and put in a large bowl.
- Trim and chop the radish. Peel and finely chop the carrots. Shred and chop the cabbage. Mix them all into the peppers.
- Peel and finely chop the onion, then toss into the other vegetables along with the olive oil and garlic.
- Spread the vegetables evenly over the lined baking tray and season well. Cover with foil and bake for about 45 minutes, turning occasionally, until tender. Drain well and serve.