You can never have too many side dish recipes, so give Confit Byaldi a try. This recipe serves 4. Watching your figure? This gluten free, primal, and whole 30 recipe has 196 calories, 4g of protein, and 13g of fat per serving. 1 person found this recipe to be scrumptious and satisfying. A mixture of zucchini, bay leaf, flat leaf parsley, and a handful of other ingredients are all it takes to make this recipe so yummy. From preparation to the plate, this recipe takes about 4 hours.
Instructions
1
For piperade, heat oven to 450 degrees.
Equipment you will use
Oven
2
Place pepper halves on a foil-lined sheet, cut side down. Roast until skin loosens, about 15 minutes.
Ingredients you will need
Pepper
Equipment you will use
Aluminum Foil
3
Remove from heat and let rest until cool enough to handle. Peel and chop finely.
4
Combine oil, garlic, and onion in medium skillet over low heat until very soft but not browned, about 8 minutes.
Ingredients you will need
Garlic
Onion
Cooking Oil
Equipment you will use
Frying Pan
5
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.
Ingredients you will need
Vegetable
Bay Leaves
Tomato
Parsley
Peppers
Spread
Herbs
Thyme
Salt
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Frying Pan
Oven
6
Mix garlic, oil, and thyme leaves in bowl and season with salt and pepper to taste.
Ingredients you will need
Salt And Pepper
Thyme
Garlic
Cooking Oil
Equipment you will use
Bowl
7
Sprinkle over vegetables. Cover pan with foil and crimp edges to seal well.
Ingredients you will need
Vegetable
Equipment you will use
Aluminum Foil
Frying Pan
8
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.
Ingredients you will need
Vegetable
Equipment you will use
Stove
Knife
Aluminum Foil
Frying Pan
9
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.