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Confit Byaldi (Ratatouille-Style Layered Vegetables)
2 godz.Porcje: 4Nutri-Score A€€
A
2 godz.
2 godz.Confit Byaldi (Ratatouille-Style Layered Vegetables)
przepis od
KWOOWK with Kevin
@letskwoowk
1 przepis
1 import
ugotowano 0 razy
czego potrzebujesz
Składniki
eggplant (sliced into thin rounds)Warzywa i owoce1 kawałek
zucchini (sliced into thin rounds)Warzywa i owoce2 kawałki
yellow squash (sliced into thin rounds)Warzywa i owoce1 kawałek
tomatoes (sliced into thin rounds)Warzywa i owoce6 kawałki- red bell pepper (deseeded and chopped)Warzywa i owoce1 kawałek
onion (chopped)Warzywa i owoce1 kawałek
garlic (minced)Warzywa i owoce3 kawałki
olive oil (for cooking and drizzling)Spiżarnia60 ml
tomato paste (for the base sauce)Spiżarnia30 g
thyme (fresh leaves, chopped)Przyprawy3 g
salt (to taste)Przyprawy5 g
black pepper (to taste)Przyprawy2 g
na porcję
Wartości odżywcze
233kcal
- Węglowodany
- 20 g
- Białko
- 4 g
- Tłuszcz
- 16 g
czego użyjesz
Przybory
Patelnia
Naczynie żaroodporne
Szatkownica
Piekarnik
krok po kroku
Przygotowanie
- Krok 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.
- Krok 2
Slice the vegetables
- Slice the eggplant, zucchini, yellow squash and tomatoes into thin, even rounds.
- Krok 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.
- Krok 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.
- Krok 5
Serve
- Let the dish rest briefly, then serve straight from the baking dish.