Confit Byaldi Recipe
A sophisticated vegetable medley, this confit byaldi combines fresh squash, tomatoes, herbs, and garlic for a classic ratatouille presentation.
This page may contain affiliate links. If you click and buy, I may receive a small commission at no extra cost to you.
Instructions
-
Preheat oven to 300 F and lightly grease a baking dish.
-
Spread piperade in the dish, then arrange zucchini, yellow squash, and tomatoes in a spiral; sprinkle with garlic and thyme.
-
Cover with parchment paper and bake for 1 hour 45 minutes; remove paper and bake 25 more minutes until lightly browned.
-
Drizzle with balsamic vinaigrette, season with salt and pepper, and serve.
Nutritional Info (per serving)
Calories:
73 kcal
Carbohydrate:
17 g
Cholesterol:
0 mg
Fiber:
3 g
Protein:
3 g
Saturated Fat:
0 g
Sodium:
38 mg
Fat:
1 g
Unsaturated Fat:
0 g