Confit Byaldi Recipe

Name: Confit Byaldi
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: FOR PIPERADE; 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; FOR VEGETABLES; 1 zucchini, sliced in 1/16-inch rounds (4 to 5 ounces); 1 Japanese eggplant, sliced into 1/16-inch rounds (4 to 5 ounces); 1 yellow squash, sliced into 1/16-inch rounds (4 to 5 ounces); 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; FOR VINAIGRETTE; 1 tablespoon extra virgin olive oil; 1 teaspoon balsamic vinegar; assorted fresh herb (thyme flowers, chervil, thyme); kosher salt & freshly ground black pepper

Servings: persons

FOR PIPERADE
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
FOR VEGETABLES
1 zucchini, sliced in 1/16-inch rounds (4 to 5 ounces)
1 Japanese eggplant, sliced into 1/16-inch rounds (4 to 5 ounces)
1 yellow squash, sliced into 1/16-inch rounds (4 to 5 ounces)
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
FOR VINAIGRETTE
1 tablespoon extra virgin olive oil
1 teaspoon balsamic vinegar
assorted fresh herb (thyme flowers, chervil, thyme)
kosher salt & freshly ground black pepper

1
For piperade, heat oven to 450 degrees. Place pepper halves on a foil-lined sheet, cut side down. Roast until skin loosens, about 15 minutes. Remove from heat and let rest until cool enough to handle. Peel and chop finely.
2
Combine oil, garlic, and onion in medium skillet over low heat until very soft but not browned, about 8 minutes. Add tomatoes, their juices, thyme, parsley, and bay leaf. Simmer over low heat until very soft and very little liquid remains, about 10 minutes, do not brown; add peppers and simmer to soften them. Season to taste with salt, and discard herbs. Reserve tablespoon of mixture and spread remainder in bottom of an 8-inch skillet.
3
For vegetables, heat oven to 275 degrees. Down center of pan, arrange a strip of 8 alternating slices of vegetables over piperade, overlapping so that only 1/4 inch of each slice is exposed. Around the center strip, overlap vegetables in a close spiral that lets slices mound slightly toward center. Repeat until pan is filled; all vegetables may not be needed.
4
Mix garlic, oil, and thyme leaves in bowl and season with salt and pepper to taste. Sprinkle over vegetables. Cover pan with foil and crimp edges to seal well. Bake until vegetables are tender when tested with a paring knife, about 2 hours. Uncover and bake for 30 minutes more. (Lightly cover with foil if it starts to brown.) If there is excess liquid in pan, place over medium heat on stove until reduced. (At this point it may be cooled, covered and refrigerated for up to 2 days. Serve cold or reheat in 350-degree oven until warm.).
5
For vinaigrette, combine reserved piperade, oil, vinegar, herbs, and salt and pepper to taste in a bowl.
6
To serve, heat broiler and place byaldi underneath until lightly browned (about 5 minutes on low). Slice in quarters and very carefully lift onto plate with offset spatula. Turn spatula 90 degrees, guiding byaldi into fan shape. Drizzle vinaigrette around plate. Serve hot.

192

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 26 ingredients. The key ingredients include: FOR PIPERADE, 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, and more.

Yes, Confit Byaldi falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Confit Byaldi

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions