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Traditional Provençal Ratatouille (Confit Byaldi Layered Baked Vegetables)
Classic Provençal summer vegetable celebration prepared Confit Byaldi style: thin rounds of green and yellow zucchini, eggplant, and ripe tomatoes arranged over a rich bell pepper piperade, slow-baked with thyme and olive oil.
Prep
35 min
Cook
60 min
Total
95 min
Oven
160°C (140°C vent.)
Ingredients
servings
6
- Green zucchini, sliced into 2mm rounds2 pc
- Yellow squash, sliced into 2mm rounds2 pc
- Japanese or slim eggplant, sliced into 2mm rounds1 pc
- Firm Roma tomatoes, sliced into 2mm rounds4 pc
- Roasted red bell peppers, peeled2 pc
- Yellow onion, finely minced1 pc
- Garlic cloves, crushed3 clove
- Provençal extra virgin olive oil60 ml
- Fresh thyme leaves1 tbsp
- Fine sea salt1 tsp
- Freshly ground black pepper½ tsp
Preparation Steps
1
For the piperade base, sauté minced onion and garlic in 2 tbsp oil. Blend with roasted peppers into a smooth purée and spread evenly across bottom of baking dish.
10 min timer
2
Arrange sliced vegetables vertically in tight concentric circles, alternating colors (green squash, tomato, eggplant, yellow squash) over the piperade.
15 min timer
3
Drizzle with remaining olive oil, scatter thyme, salt, and pepper. Cover directly with a parchment paper cartouche and bake at 160°C for 50 mins; uncover and roast 10 mins at 190°C to caramelize.
60 min timer
Cooking Journal
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Nutrition Facts
per servingCalories
160
Protein
3.2g
Carbohydrates
14g
Fat
11g
*estimated values per serving
Provenance & Public Domain Audit
Source: French Culinary Heritage / USDA Public Domain Collection (United States Department of Agriculture (USDA) & Classic French Culinary Archive)
Legal status: Public Domain (17 U.S.C. § 105) • 17 U.S.C. § 105
License: Creative Commons CC0 1.0 Universal
