Hoofdgerecht
Confit Byaldi (Ratatouille-Style Tian)
1 u 50 minVoor 6Nutri-Score A€€
A
1 u 50 min
1 u 50 minConfit Byaldi (Ratatouille-Style Tian)
recept van
Géraldine Leverd
@la.cuisine.de.geraldine
5 recepten
5 imports
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
tomatoes (sliced into thin rounds)Groente en fruit6 stukken
yellow bell pepper (diced)Groente en fruit1 stuk
onion (chopped)Groente en fruit1 stuk
garlic (minced)Groente en fruit3 stukken
crushed tomatoes (canned)Voorraadkast400 g
olive oilVoorraadkast45 ml
thyme (fresh leaves, chopped)Kruiden en specerijen3 g
saltKruiden en specerijen5 g
black pepper (ground)Kruiden en specerijen2 g
per portie
Voedingswaarden
135kcal
- Koolhydraten
- 13 g
- Eiwitten
- 3 g
- Vetten
- 8 g
wat u gebruikt
Keukengerei
Koekenpan
Ovenschaal
Oven
Mengkom
stap voor stap
Bereiding
- Stap 1
Prepare the tomato base
- Heat some olive oil in a frying pan and soften the chopped onion and garlic.
- Add the diced yellow bell pepper and cook until tender.
- Stir in the crushed tomatoes, season with salt, pepper and thyme, and simmer until thickened.
- Stap 2
Slice the vegetables
- Slice the eggplant, zucchini and tomatoes into thin, even rounds.
- Spread the tomato sauce in the bottom of a baking dish.
- Stap 3
Arrange the vegetables
- Arrange the vegetable slices upright in alternating rows over the sauce.
- Drizzle with olive oil and season with salt, pepper and thyme.
- Stap 4
Bake
- Cover with foil and bake until the vegetables are tender.
- Uncover and bake a little longer to brown the top.
- Stap 5
Serve
- Let the confit byaldi rest a few minutes before serving.
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