Confit Byaldi Recipe
This confit byaldi recipe features fresh squash, tomatoes, herbs, and garlic. Ratatouille byaldi recipe.
- Serves: 6 persons
- 1cup piperade
- 1medium zucchini (thinly sliced)
- 1medium yellow squash (thinly sliced)
- 2medium tomatoes (thinly sliced)
- 2cloves garlic (crushed and finely chopped)
- 1tablespoon fresh thyme (chopped)
- 3tablespoons balsamic vinaigrette
- Dash sea salt
Step 1Preheat the oven to 300 F. Lightly grease a large round or oval baking dish.
Step 2Spread the piperade along the bottom of the dish. Alternating ingredients, arrange the zucchini, yellow squash, and tomatoes in a spiral pattern around the dish. Sprinkle the squash and tomatoes with the chopped garlic and thyme.
Step 3Cover the confit byaldi with a single layer of parchment paper cut to fit the inside of the dish and rest atop the ingredients. Bake the ratatouille for 1 hour and 45 minutes. Remove the parchment paper and continue baking for an additional 25 minutes, until the top is lightly browned.
Step 4Drizzle the surface of the confit byaldi with balsamic vinaigrette and season it with salt and pepper. Serve the dish fresh from the oven or allow the flavors to develop and mellow in the refrigerator for a day.