Confit Byaldi with Piperade and Slow-Baked Vegetable Spiral
Thin slices of courgette, aubergine and tomato are coiled over a slow-cooked pepper and tomato piperade, then baked until tender for an elegant layered dish.
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Method
- 1
Roast. Oven 230°C, roast the pepper halves cut side down until the skins loosen, about 15 min, then cover, cool, peel and chop finely.
- 2
Base. Cook 2 tbsp oil, 1 tsp garlic and 70 g onion on low until very soft but not coloured, 8 min.
- 3
Simmer. Add the 340 g diced tomatoes with their juices, thyme, parsley and bay leaf and simmer on low until very soft and nearly dry, 10 min.
- 4
Finish. Stir in the peppers, cook for 2-3 min, season with ¼ tsp salt and discard the herbs, then spread most of it in the ovenproof pan, keeping 1 tbsp aside.
- 5
Arrange. Oven down to 140°C; lay a central line of alternating courgette, aubergine, yellow courgette and tomato slices, then spiral the rest tightly around it, mounding toward the middle.
- 6
Season. Mix ½ tsp garlic, 2 tsp oil, thyme, ¼ tsp salt and a pinch of pepper and sprinkle over the vegetables.
- 7
Bake. Cover tightly with foil and bake until tender to a knife, about 2 h, then uncover and bake for 30 min more.
- 8
Dress. Mix the reserved piperade with 1 tbsp oil, 1 tsp balsamic vinegar and the herbs.
- 9
Serve. Grill briefly until lightly browned, cut into quarters and fan out on plates with the dressing spooned around.
Storage
Keep covered in the fridge for up to 3 days and reheat gently in the oven until warmed through before serving. Cool leftovers in a shallow container and refrigerate within 2 hours (within 1 hour on a day above 32°C).
Equipment
- baking tray
- foil
- medium frying pan
- 20 cm ovenproof frying pan
- mandoline or very sharp knife
- palette knife
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 188 kcal |
| Protein | 3.6 g |
| Carbohydrate | 16.9 g |
| of which sugars | 9.2 g |
| of which free sugars | 0 g |
| Fat | 13.2 g |
| of which saturates | 1.9 g |
| Fibre | 4.9 g |
| Salt | 0.77 g |
Protein per 100 kcal
1.9 g High Protein needs ≥ 10 g
Calculated from USDA FoodData Central ingredient values
