Confit Byaldi
Looking to create meals that are both healthy and delish this new year? Trying to utilize the new kitchen gadgets you were gifted during the holidays? Then this recipe is for you!
We’ve talked a lot about different equipment this month, but if you’re really lucky, you were gifted a great chef’s knife (or set of knives) during the holidays. A good knife is truly the most important tool in a chef’s arsenal.
So if you were gifted a knife this year, why not use it to practice your knife skill? This recipe for Confit Byaldi (a modified version of ratatouille) may be time-intensive and require a sharp knife, but it’s and delicious way to load up on veggies!
Prep Time: 30 minutes | Cook Time: 2 ½ hours | Servings: 4
Ingredients:
- 1 cup Roasted Red Pepper Tomato Sauce
- 1 Green Zucchini, thinly sliced
- 1 Yellow Zucchini, thinly sliced
- 1 Japanese Eggplant, thinly sliced
- 4 Tomatoes, thinly sliced
- ½ teaspoon Minced Garlic
- 2 teaspoon Olive Oil
- ¼ teaspoon Salt
- 1 tablespoon Extra Virgin Olive Oil
- 1 teaspoon Balsamic Vinegar
- 1 teaspoon Fresh Thyme
- ½ teaspoon Salt
- 1 teaspoon Pepper
Instructions:
- Preheat oven to 300F
- Spread the tomato sauce across the bottom of a large baking dish
- Alternating ingredients arrange the zucchini, yellow squash, eggplant, and tomatoes in a spiral pattern around the dish.
- Mix together the minced garlic, 2 teaspoons of olive oil, and ¼ teaspoon of salt. Pour over the sliced vegetables.
- Cover the vegetables with a single layer of parchment paper cut to fit the inside of the dish and rest atop the ingredients. Bake for 2 hours
- Remove the parchment and return to the oven for an additional 30 minutes.
- During the second bake, whisk together the extra virgin olive oil, balsamic vinegar, thyme, ½ teaspoon of salt, and 1 teaspoon of pepper.
- To serve, cut into portions and transfer to plates. Drizzle with the vinaigrette.