Not all foods have to be super complicated or be heavily modified to be vegan. Confit Byaldi is also known as a baked ratatouille. For anyone that's curious, a true ratatouille is more similar to sauteed veggies than the arrangement that is made here. The ingredients are very similar though. In the recipe I reference it says to use oregano, I just used a mix of herbs that I thought would complement the dish well. Some include oregano, parsley, basil or anything I had available.
Also, it's important to slice the vegetables thinly, about 1/8 inch, so that they bake quickly but also that the sizes are consistent. A mandolin makes this really safe, quick, and easy to do.
1/2 onion, finely chopped
2 garlic cloves, thinly sliced
1 cup tomato puree
Herbs
Olive oil
1 small eggplant, thinly sliced
1 zucchini, thinly sliced
1 yellow squash, thinly sliced
l red bell pepper, core removed and thinly sliced
1 green bell pepper, core removed and thinly sliced
Salt and pepper
In the bottom of a baking dish mix the tomato puree with the onion and garlic. Season with salt and pepper. Layer vegetables in a pattern of your choosing until the dish is filled, overlapping but still exposing the upper portion of the previous slice. sprinkle with herbs and drizzle with olive oil. Bake at 375 for 45-55 minutes, the vegetables should be cooked but still hold their shape for serving.
Serve and enjoy. This dish can be enjoyed both hot or after being refrigerated. There are many pairings you can make with this dish. I haven't tried many so let me know your favorite pairings.
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| Cut veggies. They were broken into smaller pieces to better fit in the baking dish. |
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| The final dish. |
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