Confit Byaldi
Experience the vibrant flavors of Provence with this visually stunning and flavor-packed Confit Byaldi recipe, a modernized take on the classic French ratatouille. Thinly sliced eggplant, zucchini, yellow squash, and Roma tomatoes are artfully layered over a rich, velvety sauce made from roasted bell peppers, onions, garlic, and tomato paste. Gently baked until tender and infused with aromatic thyme and olive oil, this dish delivers a perfect harmony of textures and tastes. Not only a feast for the palate, Confit Byaldi is a show-stopping centerpiece, ideal for dinner parties or a comforting weeknight meal. Garnished with fresh parsley, this naturally vegan and gluten-free creation pairs beautifully with crusty bread or a fluffy grain like couscous. Perfect for those seeking a healthy, Mediterranean-inspired dish that’s both elegant and satisfying!
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Recipe Information
Ingredients
- 1 medium Eggplant
- 1 medium Zucchini
- 1 medium Yellow squash
- 3 medium Roma tomatoes
- 1 medium Red bell pepper
- 1 medium Yellow bell pepper
- 1 medium Onion
- 3 large Garlic cloves
- 4 tablespoons Olive oil
- 1 tablespoon Tomato paste
- 1 teaspoon Dried thyme
- 2 tablespoons Fresh parsley
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
Instructions
Preheat your oven to 375°F (190°C).
Prepare the tomato and bell pepper sauce: Start by roasting the red and yellow bell peppers. Place them directly on the flame of a gas stove or under a broiler, turning occasionally until the skins are charred all around. Once charred, transfer them to a bowl and cover with plastic wrap for 10 minutes. Peel the skins, remove seeds, and chop the flesh finely.
Heat 2 tablespoons of olive oil in a medium skillet over medium heat. Add the finely chopped onion and cook until softened, about 5 minutes.
Mince the garlic and add it to the skillet, cooking for another minute.
Add the tomato paste, roasted peppers, and dried thyme. Cook for 3-4 minutes to allow the flavors to meld.
Reduce the heat to low, add salt and pepper, and simmer for 10 minutes. Use an immersion blender or a regular blender to create a smooth sauce. Spread the sauce over the bottom of a round or oval baking dish.
Prepare the vegetables: Using a mandoline or a sharp knife, thinly slice the eggplant, zucchini, yellow squash, and Roma tomatoes into slices about 1/8 inch thick.
Arrange the vegetable slices over the tomato and bell pepper sauce in an alternating pattern (e.g., eggplant, zucchini, yellow squash, tomato), overlapping each slice slightly to create a spiral from the outer edge of the dish towards the center.
Drizzle the remaining 2 tablespoons of olive oil over the vegetables. Sprinkle with a pinch of salt and black pepper.
Cut a piece of parchment paper to fit just inside the baking dish and place it on top of the vegetables to prevent them from drying out.
Bake in the preheated oven for 75-90 minutes, or until the vegetables are tender and have released their juices.
Remove from the oven and let it sit for a few minutes to cool slightly.
Garnish with freshly chopped parsley and serve warm as a side dish or a light main course. Enjoy!
Nutrition Facts
Calories |
966 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 59.7 g | 77% | |
| Saturated Fat | 9.5 g | 48% | |
| Polyunsaturated Fat | 6.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4851 mg | 211% | |
| Total Carbohydrate | 102.7 g | 37% | |
| Dietary Fiber | 28.7 g | 102% | |
| Total Sugars | 54.5 g | ||
| Protein | 17.6 g | 35% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 246 mg | 19% | |
| Iron | 6.7 mg | 37% | |
| Potassium | 3657 mg | 78% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
