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Confit Byaldi (Ratatouille-Style Layered Vegetables)
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Confit Byaldi (Ratatouille-Style Layered Vegetables)

2 Std.Für 4Nutri-Score A€€
von @letskwoowk1 Import0 Mal gekocht
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was Sie brauchen

Zutaten

4 Personen
  • eggplant (sliced into thin rounds)Obst & Gemüse1 Stück
  • zucchini (sliced into thin rounds)Obst & Gemüse2 Stücke
  • yellow squash (sliced into thin rounds)Obst & Gemüse1 Stück
  • tomatoes (sliced into thin rounds)Obst & Gemüse6 Stücke
  • red bell pepper (deseeded and chopped)Obst & Gemüse1 Stück
  • onion (chopped)Obst & Gemüse1 Stück
  • garlic (minced)Obst & Gemüse3 Stücke
  • olive oil (for cooking and drizzling)Vorräte60 ml
  • tomato paste (for the base sauce)Vorräte30 g
  • thyme (fresh leaves, chopped)Gewürze3 g
  • salt (to taste)Gewürze5 g
  • black pepper (to taste)Gewürze2 g

pro Portion

Nährwerte

233kcal

Kohlenhydrate
20 g
Eiweiß
4 g
Fett
16 g
Utensilien anpassen

was Sie verwenden

Utensilien

  • Bratpfanne
  • Auflaufform
  • Gemüsehobel
  • Backofen

Schritt für Schritt

Zubereitung

  1. Make the base sauce

    • Sauté the chopped onion and bell pepper in olive oil until soft.
    • Add the garlic and tomato paste and cook briefly until fragrant.
    • Season with salt, pepper and thyme, then spread the sauce over the bottom of a baking dish.
    Schritt 1

  2. Slice the vegetables

    • Slice the eggplant, zucchini, yellow squash and tomatoes into thin, even rounds.
    Schritt 2

  3. Arrange the slices

    • Layer the vegetable rounds upright in tight, overlapping rows over the sauce, alternating the colours.
    • Drizzle with olive oil and season with salt, pepper and thyme.
    Schritt 3

  4. Bake

    • Cover with parchment and bake at 175 °C until the vegetables are tender.
    • Uncover and bake a little longer to caramelise the top.
    Schritt 4

  5. Serve

    • Let the dish rest briefly, then serve straight from the baking dish.
    Schritt 5
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