📝 About This Recipe
Transport yourself to the sun-drenched hills of Provence with this elegant rendition of a classic French peasant dish. Unlike a rustic stew, this 'Confit Byaldi' style features meticulously layered rounds of summer vegetables slow-roasted atop a vibrant, smoky bell pepper piperade. It is a visually stunning masterpiece that coaxes out the natural sweetness of every vegetable, resulting in a melt-in-your-mouth texture that defines French comfort food.
🥗 Ingredients
The Piperade Base
- 1 large Yellow Onion (finely diced)
- 2 large Red Bell Pepper (roasted, peeled, and finely chopped)
- 4 cloves Garlic (minced)
- 1.5 cups Crushed Tomatoes (high-quality canned or fresh)
- 2 tablespoons Extra Virgin Olive Oil (first cold press)
- 2 teaspoons Fresh Thyme (leaves stripped from stem)
The Vegetable Rounds
- 2 medium Zucchini (sliced into 1/8-inch rounds)
- 2 medium Yellow Squash (sliced into 1/8-inch rounds)
- 2 slender Japanese Eggplant (sliced into 1/8-inch rounds)
- 5-6 pieces Roma Tomatoes (firm, sliced into 1/8-inch rounds)
Herb Vinaigrette & Garnish
- 3 tablespoons Extra Virgin Olive Oil
- 1 tablespoon Herbes de Provence (dried)
- 1/4 cup Fresh Basil (chiffonade for garnish)
- to taste Sea Salt and Black Pepper (freshly cracked)
👨🍳 Instructions
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1
Preheat your oven to 300°F (150°C). This low and slow temperature is crucial for the vegetables to soften without burning.
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2
Prepare the piperade: In a large oven-safe skillet or 12-inch cast iron pan, heat 2 tablespoons of olive oil over medium heat. Sauté the diced onions until translucent and soft, about 8 minutes.
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3
Add the minced garlic and chopped roasted bell peppers to the onions. Cook for another 2-3 minutes until fragrant.
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4
Stir in the crushed tomatoes and fresh thyme. Simmer the sauce for 10 minutes until thickened slightly. Season with salt and pepper, then spread the sauce evenly across the bottom of the pan.
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5
While the sauce simmers, slice all your vegetables (zucchini, squash, eggplant, and tomatoes) into uniform 1/8-inch thick rounds. Using a mandoline is highly recommended for consistency.
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6
Begin layering: Arrange the vegetable slices in an alternating pattern (eggplant, tomato, squash, zucchini) starting from the outer edge of the pan and working your way in a spiral toward the center.
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7
Ensure the slices are tightly packed and slightly overlapping to create a beautiful shingled effect.
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8
In a small bowl, whisk together the 3 tablespoons of olive oil, Herbes de Provence, salt, and pepper. Drizzle this herb oil evenly over the top of the arranged vegetables.
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9
Cut a piece of parchment paper into a circle the same size as your pan. Place it directly onto the vegetables. This acts as a 'lid' that allows the vegetables to steam and roast simultaneously.
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10
Bake for 75-90 minutes. You will know it is done when the vegetables are completely tender and the sauce is bubbling around the edges.
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11
Remove the parchment paper and increase the oven heat to 425°F (220°C) for the last 5 minutes if you prefer slightly browned edges, though traditional Byaldi remains soft.
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12
Let the dish rest for 10 minutes before serving. This allows the juices to settle and the flavors to meld perfectly.
💡 Chef's Tips
Use vegetables of a similar diameter so the slices stack uniformly and look professional. A mandoline is your best friend here; consistent thickness ensures all vegetables cook at the same rate. Don't skip the parchment paper 'cartouche'—it prevents the delicate vegetables from drying out or charring. This dish actually tastes better the next day after the flavors have fully developed in the fridge. If your eggplant is bitter, salt the slices and let them sit for 15 minutes, then pat dry before layering.
🍽️ Serving Suggestions
Serve with a thick slice of toasted sourdough or a crusty French baguette to soak up the juices. Pair with a chilled glass of Provençal Rosé or a light-bodied Pinot Noir. Top with a dollop of fresh goat cheese or creamy ricotta for added richness. Serve alongside a simple herb-roasted chicken or seared sea bass for a complete meal. Garnish generously with fresh basil and a final drizzle of high-quality finishing olive oil.