Confit Byaldi

May 09, 2023May 9, 20230 5
Healthy and flavorful Confit Byaldi recipe for a satisfying meal
in Vegetarian

Prep

30 min

Cook

150 min

Ready In

180 min

Level

Difficult

Rating

1 Star2 Stars3 Stars4 Stars5 Stars
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Ingredients

1/2 red pepper , seeds and ribs removed
1/2 yellow pepper , seeds and ribs removed
1/2 orange bell pepper , seeds and ribs removed
2 tablespoons extra virgin olive oil
1 teaspoon garlic , minced
1/2 cup yellow onion , finely diced
3 tomatoes , peeled seeded , and finely diced , juices reserved ( about 12 ounces total weight )
1 sprig thyme
1 sprig flat leaf parsley
1/2 bay leaf
kosher salt
1 zucchini , sliced in 1/16-inch rounds
1 Japanese eggplant , sliced into 1/16-inch rounds
1 yellow squash , sliced into 1/16-inch rounds
4 roma tomatoes , sliced into 1/16-inch rounds
1/2 teaspoon garlic , minced
2 teaspoons olive oil
1/8 teaspoon thyme leaves
kosher salt & freshly ground black pepper
1 tablespoon extra virgin olive oil
1 teaspoon balsamic vinegar
assorted fresh herb ( thyme flowers , chervil , thyme )
kosher salt & freshly ground black pepper

Nutrision Information

Servings Per Recipe
4-6
Calories
155
Sugar
7g
Fat
9g
Confit Byaldi is a French-inspired dish that is known for its beautiful presentation and excellent flavors. This vegetarian dish is a great way to incorporate a variety of fresh vegetables into your diet while enjoying a flavorful and satisfying meal. The roasted peppers and tomato sauce provide a sweet and tangy flavor that complements the sliced vegetables perfectly. This dish is perfect for those looking for a healthy and nutritious meal that is easy to prepare and packed with flavor.

Instructions

1.Preheat oven to 275 degrees F.
2.Cut the peppers in half and remove the seeds and ribs. Arrange them on a sheet pan and brush them with olive oil. Roast them in the oven for 30 minutes.
3.In a saucepan, heat 2 tablespoons of olive oil over medium-high heat. Saute garlic and onions until translucent.
4.Add diced tomatoes, reserved juices, thyme, parsley, bay leaf, and 1/2 teaspoon of kosher salt. Bring to a boil and then reduce to a simmer. Simmer for 10-15 minutes or until the mixture has become thick.
5.Remove and discard the herb sprigs and bay leaf. Spread the tomato sauce evenly over the bottom of a 9-inch square baking dish.
6.Arrange the zucchini, eggplant, yellow squash, and Roma tomatoes on top of the tomato sauce, in a neat, overlapping pattern.
7.In a small bowl, combine minced garlic, olive oil, and thyme leaves. Brush this mixture over the vegetables.
8.Season with kosher salt and black pepper.
9.Cover the vegetables with foil and bake for 2 hours.
10.Mix 1 tablespoon olive oil and balsamic vinegar, and drizzle over the dish.
11.Garnish the dish with fresh herbs (thyme flowers, chervil, thyme).
12.

PROS

Confit Byaldi is a flavorful and healthy vegetarian dish that is perfect for lunch or dinner.
The combination of roasted peppers, tomato sauce, and sliced vegetables provides a satisfying and nutritious meal.
This dish is also low in calories and contains no cholesterol, making it an excellent choice for those looking to maintain a healthy diet.

CONS

Confit Byaldi requires a bit of time and effort to prepare, as the vegetables must be sliced thinly and arranged in an overlapping pattern.
Additionally, the dish must be baked for two hours, which may be too long for those looking for a quick meal.

HEALTH & BENEFITS

Confit Byaldi is a healthy and nutritious dish that is rich in antioxidants, fiber, and vitamins. The peppers and vegetables used in this recipe provide a variety of nutrients that are essential for maintaining good health. Additionally, the dish is low in calories and contains no cholesterol, making it an excellent choice for those looking to maintain a healthy diet.

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