CONFIT BYALDI
Make and share this Confit Byaldi recipe from Food.com.
Provided by origamifreak
Categories One Dish Meal
Time 4h
Yield 4 serving(s)
Number Of Ingredients 23
Steps:
- For piperade, heat oven to 450 degrees. Place pepper halves on a foil-lined sheet, cut side down. Roast until skin loosens, about 15 minutes. Remove from heat and let rest until cool enough to handle. Peel and chop finely.
- Combine oil, garlic, and onion in medium skillet over low heat until very soft but not browned, about 8 minutes. Add tomatoes, their juices, thyme, parsley, and bay leaf. Simmer over low heat until very soft and very little liquid remains, about 10 minutes, do not brown; add peppers and simmer to soften them. Season to taste with salt, and discard herbs. Reserve tablespoon of mixture and spread remainder in bottom of an 8-inch skillet.
- For vegetables, heat oven to 275 degrees. Down center of pan, arrange a strip of 8 alternating slices of vegetables over piperade, overlapping so that only 1/4 inch of each slice is exposed. Around the center strip, overlap vegetables in a close spiral that lets slices mound slightly toward center. Repeat until pan is filled; all vegetables may not be needed.
- Mix garlic, oil, and thyme leaves in bowl and season with salt and pepper to taste. Sprinkle over vegetables. Cover pan with foil and crimp edges to seal well. Bake until vegetables are tender when tested with a paring knife, about 2 hours. Uncover and bake for 30 minutes more. (Lightly cover with foil if it starts to brown.) If there is excess liquid in pan, place over medium heat on stove until reduced. (At this point it may be cooled, covered and refrigerated for up to 2 days. Serve cold or reheat in 350-degree oven until warm.).
- For vinaigrette, combine reserved piperade, oil, vinegar, herbs, and salt and pepper to taste in a bowl.
- To serve, heat broiler and place byaldi underneath until lightly browned (about 5 minutes on low). Slice in quarters and very carefully lift onto plate with offset spatula. Turn spatula 90 degrees, guiding byaldi into fan shape. Drizzle vinaigrette around plate. Serve hot.
Nutrition Facts : Calories 209.8, Fat 13.3, SaturatedFat 1.9, Sodium 22.5, Carbohydrate 22.8, Fiber 8.7, Sugar 11.1, Protein 4.7
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Fahim orin
[email protected]This is my go-to recipe for a quick and easy weeknight dinner. It's also a great way to use up leftover vegetables. I usually add some chopped spinach or kale to the mix for extra nutrition.
Ashabi Abimbola
[email protected]I love the combination of flavors in this dish. The tomatoes, zucchini, and parmesan cheese complement each other perfectly. I also like that this dish can be made ahead of time, which makes it perfect for busy weeknights.
Durlav Ashiq
[email protected]This dish is so easy to make and it's always a hit with my family. I usually serve it with a side of roasted potatoes or rice. It's also a great way to get my kids to eat their vegetables.
Tobsta Stewy
[email protected]I'm not a big fan of zucchini, but I loved this dish! The zucchini was roasted to perfection and had a sweet and smoky flavor. The tomatoes and parmesan cheese were also delicious. I will definitely be making this again.
Dawn McCutcheon
[email protected]This dish is a great way to get your kids to eat their vegetables. My kids love the sweet and savory flavors. I usually serve it with a side of pasta or bread.
Md Nojmul
[email protected]I love the way the tomatoes and zucchini caramelize in this dish. It's so flavorful and satisfying. I also like that it's a relatively healthy dish, especially if you use low-fat cheese.
marvelous light
[email protected]This is a great recipe for a special occasion dinner. It's elegant and delicious. I usually serve it with a side of roasted potatoes or rice.
Lehaam Sheik
[email protected]This dish is so versatile! I've made it with different types of vegetables, cheeses, and herbs. It's always delicious. I also like that it can be served as an appetizer, main course, or side dish.
Naughty Pappu
[email protected]I'm a vegetarian and I love this dish! It's a great way to get my daily dose of vegetables. I usually use a variety of vegetables, such as zucchini, eggplant, bell peppers, and mushrooms.
Kevin Gephart, Jr.
[email protected]I made this dish for a potluck and it was a huge hit! Everyone loved the flavors and the presentation. I will definitely be making this again for future gatherings.
Ami Chor
[email protected]This is my go-to recipe for a quick and easy weeknight dinner. It's also a great way to use up leftover vegetables. I usually add some chopped spinach or kale to the mix for extra nutrition.
Naiz Deaf
[email protected]I love the combination of flavors in this dish. The tomatoes, zucchini, and parmesan cheese complement each other perfectly. I also like that this dish can be made ahead of time, which makes it perfect for busy weeknights.
Jade Futrell
[email protected]This dish is so easy to make and it's always a hit with my family. I usually serve it with a side of roasted potatoes or rice. It's also a great way to get my kids to eat their vegetables.
Afsana Akter biti
[email protected]This was a great way to use up some leftover vegetables. I had some zucchini, tomatoes, and eggplant that were about to go bad, so I made this dish. It was delicious! The vegetables were tender and flavorful, and the cheese was melted and bubbly. I w
Naila Nauman
[email protected]I'm not a big fan of tomatoes, but I loved this dish! The tomatoes were roasted to perfection and had a sweet and smoky flavor. The zucchini and parmesan cheese were also delicious. I will definitely be making this again.
Osama Tehseen
[email protected]This dish is a showstopper! I made it for a dinner party and everyone raved about it. The presentation is beautiful and the flavors are amazing. I highly recommend this recipe.
Evalyne Mulinde
[email protected]I love this recipe! It's so easy to make and always turns out perfectly. I often use different types of vegetables, such as eggplant or bell peppers. It's also a great way to use up leftover vegetables.
Teboho Isaac
[email protected]This was my first time making confit byaldi, and it turned out great! The vegetables were tender and flavorful, and the cheese was melted and bubbly. I will definitely be making this again.
Khusbu Bhim
[email protected]I've made this dish several times now, and it's always a hit. The combination of tomatoes, zucchini, and parmesan cheese is perfect. I usually serve it with a side of roasted potatoes or rice.
Md pavel Hossen
[email protected]This dish was absolutely delicious! The flavors were complex and well-balanced, and the presentation was beautiful. I will definitely be making this again.