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Confit Byaldi (Thomas Keller's Ratatouille)
5 from 54 votes

Confit Byaldi (Thomas Keller's Ratatouille)

Confit Byaldi is a refined layered vegetable dish inspired by ratatouille, featuring thinly sliced zucchini, eggplant, yellow squash, and tomatoes arranged over a flavorful piperade base made from roasted peppers, onions, and tomatoes. The dish awakens with a vinaigrette of olive oil, balsamic vinegar, and fresh herbs. The slow bake softens the vegetables while retaining their shape and layers for a delicate texture and vibrant presentation.

Prep Time
40 mins
Cook Time
3 hrs
Total Time
3 hrs 40 mins
Servings: 4 servings
Calories: 165 kcal
Course: Side Dish, Main Course
Cuisine: French

Ingredients

Piperade:
  • ½ red pepper seeds and ribs removed
  • ½ yellow bell pepper seeds and ribs removed
  • ½ orange bell pepper seeds and ribs removed
  • 1 tablespoon extra-virgin olive oil
  • 1 teaspoon garlic minced
  • ½ cup yellow onion finely diced
  • 2 tomato peeled, seeded, and finely diced, juices reserved, about 12 ounces total weight
  • 1 thyme sprig
  • 1 flat-leaf parsley sprig
  • 1 bay leaf small
  • kosher salt
Vegetables:
  • 3 ounces zucchini thinly sliced into 1/16-inch rounds, green
  • 3 ounces Japanese eggplant thinly sliced in 1/16-inch rounds
  • 3 ounces yellow summer squash thinly sliced in 1/16-inch rounds
  • 2 Roma tomato thinly sliced in 1/16-inch rounds (you'll only likely use about 5 to 6 ounces of slices, about 8 ounces total
  • ½ teaspoon garlic minced
  • 2 thyme leaves removed and stem discarded, sprigs
  • 1 tablespoon extra-virgin olive oil
  • salt Kosher salt and freshly ground
  • black pepper Kosher salt and freshly ground
Vinaigrette:
  • 1 tablespoon extra-virgin olive oil
  • 1 teaspoon balsamic vinegar
  • herbs thyme flowers, chervil, thyme, assorted; fresh
  • salt Kosher salt and freshly ground
  • black pepper Kosher salt and freshly ground

Instructions

    Cup of Yum
  1. For the piperade: Heat the oven to 450°F. Place pepper halves on a foil-lined sheet, cut side down. Roast until the skin loosens, about 20 to 25 minutes. Remove from heat and let rest until cool enough to handle. Peel and chop finely.
  2. Heat oil in a medium skillet over medium-low to medium heat. Add the onion and garlic and cook until very soft but not browned, about 8 minutes.
  3. Add tomatoes, their juices, thyme, parsley, and bay leaf. Simmer uncovered over low heat until very soft and very little liquid remains, about 10 to 15 minutes, but do not brown.
  4. Add peppers and simmer to soften them. Season the mixture with salt, and discard the herbs.
  5. Reserve 1 tablespoon of the mixture for the vinaigrette and spread the remainder in the bottom of a 9-inch oven-proof skillet (I use a 9-inch All-Clad French skillet).
  6. For the vegetables: Heat the oven to 275°F. Starting from the outside working inward, arrange alternating slices of vegetables over the piperade, overlapping so that ¼ inch of each slice is exposed. Repeat until the pan is filled. You may not use all of the vegetables.
  7. Mix the garlic, oil, and thyme leaves in bowl and season with salt and pepper to taste. Sprinkle over the vegetables.
  8. Cover the pan with foil and crimp the edges to seal well. Bake until the 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°F oven until warm.)
  9. For the vinaigrette: Combine the reserved 1 tablespoon piperade, oil, vinegar, herbs, and salt and pepper in a bowl.
  10. To serve: Heat the broiler and place the confit byaldi underneath until just barely browned. Portion into quarters and very carefully lift each portion onto a plate with an offset spatula. Turn the spatula 90 degrees, guiding the byaldi into a fan shape. Drizzle the vinaigrette around the plate. Serve hot.

Notes

  • Use a very sharp knife or mandolin to slice vegetables thinly and evenly, ensuring even cooking and presentation; take care with mandolin to avoid injury.
  • Confit Byaldi can serve as a vegetarian or vegan main dish or side, and is enjoyable both hot and cold.
  • The colorful arrangement of red, yellow, and orange peppers creates a vibrant look, though red bell peppers can substitute if others are unavailable.
  • The recipe is adapted from Thomas Keller and replicates his careful layering and cooking method.

Nutrition Information

Calories 165kcal (8%) Carbohydrates 12g (4%) Protein 3g (6%) Fat 11g (17%) Saturated Fat 2g (10%) Polyunsaturated Fat 1g (6%) Monounsaturated Fat 11g (55%) Sodium 12mg (1%) Potassium 526mg (11%) Fiber 4g (16%) Sugar 6g (12%)

Nutrition Facts

Serving: 4 servings

Amount Per Serving

Calories 165

% Daily Value*

Calories 165kcal 8%
Carbohydrates 12g 4%
Protein 3g 6%
Fat 11g 17%
Saturated Fat 2g 10%
Polyunsaturated Fat 1g 6%
Monounsaturated Fat 11g 55%
Sodium 12mg 1%
Potassium 526mg 11%
Fiber 4g 16%
Sugar 6g 12%

* Percent Daily Values are based on a 2,000 calorie diet.