Hoofdgerecht
Confit Byaldi (Ratatouille-Style Layered Vegetables)
2 uVoor 4Nutri-Score A€€
A
2 u
2 uConfit Byaldi (Ratatouille-Style Layered Vegetables)
recept van
KWOOWK with Kevin
@letskwoowk
1 recept
1 import
0 keer gekookt
wat u nodig heeft
Ingrediënten
eggplant (sliced into thin rounds)Groente en fruit1 stuk
zucchini (sliced into thin rounds)Groente en fruit2 stukken
yellow squash (sliced into thin rounds)Groente en fruit1 stuk
tomatoes (sliced into thin rounds)Groente en fruit6 stukken- red bell pepper (deseeded and chopped)Groente en fruit1 stuk
onion (chopped)Groente en fruit1 stuk
garlic (minced)Groente en fruit3 stukken
olive oil (for cooking and drizzling)Voorraadkast60 ml
tomato paste (for the base sauce)Voorraadkast30 g
thyme (fresh leaves, chopped)Kruiden en specerijen3 g
salt (to taste)Kruiden en specerijen5 g
black pepper (to taste)Kruiden en specerijen2 g
per portie
Voedingswaarden
233kcal
- Koolhydraten
- 20 g
- Eiwitten
- 4 g
- Vetten
- 16 g
wat u gebruikt
Keukengerei
Koekenpan
Ovenschaal
Mandoline
Oven
stap voor stap
Bereiding
- Stap 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.
- Stap 2
Slice the vegetables
- Slice the eggplant, zucchini, yellow squash and tomatoes into thin, even rounds.
- Stap 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.
- Stap 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.
- Stap 5
Serve
- Let the dish rest briefly, then serve straight from the baking dish.