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

2 hPour 4Nutri-Score A€€
par @letskwoowk1 import0 fois cuisinée
Adapter cette recette

ce qu’il vous faut

Ingrédients

4 personnes
  • eggplant (sliced into thin rounds)Fruits et légumes1 morceau
  • zucchini (sliced into thin rounds)Fruits et légumes2 morceaux
  • yellow squash (sliced into thin rounds)Fruits et légumes1 morceau
  • tomatoes (sliced into thin rounds)Fruits et légumes6 morceaux
  • red bell pepper (deseeded and chopped)Fruits et légumes1 morceau
  • onion (chopped)Fruits et légumes1 morceau
  • garlic (minced)Fruits et légumes3 morceaux
  • olive oil (for cooking and drizzling)Épicerie60 ml
  • tomato paste (for the base sauce)Épicerie30 g
  • thyme (fresh leaves, chopped)Épices3 g
  • salt (to taste)Épices5 g
  • black pepper (to taste)Épices2 g

par portion

Nutrition

233kcal

Glucides
20 g
Protéines
4 g
Lipides
16 g
Adapter les ustensiles

ce que vous utiliserez

Ustensiles

  • Poêle
  • Plat allant au four
  • Mandoline
  • Four

pas à pas

Préparation

  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.
    Étape 1

  2. Slice the vegetables

    • Slice the eggplant, zucchini, yellow squash and tomatoes into thin, even rounds.
    Étape 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.
    Étape 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.
    Étape 4

  5. Serve

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