Plato principal
Confit Byaldi (Ratatouille-Style Layered Vegetables)
2 hPara 4Nutri-Score A€€
A
2 h
2 hConfit Byaldi (Ratatouille-Style Layered Vegetables)
receta de
KWOOWK with Kevin
@letskwoowk
1 receta
1 importación
0 veces cocinadas
lo que necesita
Ingredientes
eggplant (sliced into thin rounds)Frutas y verduras1 pieza
zucchini (sliced into thin rounds)Frutas y verduras2 piezas
yellow squash (sliced into thin rounds)Frutas y verduras1 pieza
tomatoes (sliced into thin rounds)Frutas y verduras6 piezas- red bell pepper (deseeded and chopped)Frutas y verduras1 pieza
onion (chopped)Frutas y verduras1 pieza
garlic (minced)Frutas y verduras3 piezas
olive oil (for cooking and drizzling)Despensa60 ml
tomato paste (for the base sauce)Despensa30 g
thyme (fresh leaves, chopped)Especias3 g
salt (to taste)Especias5 g
black pepper (to taste)Especias2 g
por ración
Nutrición
233kcal
- Carbohidratos
- 20 g
- Proteínas
- 4 g
- Grasas
- 16 g
lo que usará
Utensilios
Sartén
Fuente de horno
Mandolina
Horno
paso a paso
Preparación
- Paso 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.
- Paso 2
Slice the vegetables
- Slice the eggplant, zucchini, yellow squash and tomatoes into thin, even rounds.
- Paso 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.
- Paso 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.
- Paso 5
Serve
- Let the dish rest briefly, then serve straight from the baking dish.