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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SadiqNura Chiroma
[email protected]I would not make this dish again.
Kalyn Chambers
[email protected]This dish was a disappointment. It didn't live up to the hype.
Abosede Jimoh
[email protected]I would not recommend this recipe to a beginner cook. It's a bit too complicated and time-consuming.
Wahaj Shahidm
[email protected]I followed the recipe exactly, but my dish didn't turn out asの写真のように綺麗ではありませんでした。
Parent Account
[email protected]This dish was a bit bland for my taste. I think it could have used more seasoning.
einas elwasila
[email protected]I'm not sure what went wrong, but my dish turned out a bit too oily. I think I might have used too much olive oil.
Prudence Ncube
[email protected]This dish was a hit with my family. Even my picky kids loved it!
Van Mats
[email protected]I'm always looking for new ways to cook vegetables, and this dish definitely fits the bill. It's healthy, delicious, and visually appealing.
Adam Romo
[email protected]This is a great recipe for a vegetarian main course. It's hearty and filling, and the vegetables are cooked to perfection.
Hiddh Kksdj
[email protected]I loved the combination of flavors in this dish. The roasted vegetables were perfectly complemented by the tangy tomato sauce.
Elton Toni
[email protected]This dish was easy to make and very flavorful. I will definitely be making it again.
Sallar shah
[email protected]I made this dish exactly as the recipe stated and it turned out perfectly. I would highly recommend this recipe to anyone looking for a new and exciting way to cook vegetables.
milkpint
[email protected]This dish was a bit more time-consuming to make than I expected, but it was definitely worth it. The final product was beautiful and delicious.
Mubeen Altaf
[email protected]I'm not a huge fan of eggplant, but this dish was surprisingly good! The eggplant was tender and flavorful, and the overall dish was very well-balanced.
Prem Khan
[email protected]This is a great recipe for a healthy and flavorful side dish. I especially loved the roasted tomatoes.
SAMUEL KIBUUKA
[email protected]I made this dish for a dinner party and it was a huge hit! Everyone loved the unique and flavorful combination of ingredients.
Pryncess Banks
[email protected]This dish was absolutely delicious! The combination of flavors was perfect, and the vegetables were cooked to perfection. I will definitely be making this again.