Ingredients with Measurements:
- 2 medium-sized eggplants
- 2 medium-sized zucchinis
- 2 medium-sized yellow squash
- 2 red bell peppers
- 2 yellow bell peppers
- 1 large onion
- 4 cloves of garlic
- 1/2 cup of olive oil
- 1 tablespoon of dried thyme
- 1 tablespoon of dried oregano
- 1 tablespoon of salt
- 1 teaspoon of black pepper
- 1 can of diced tomatoes (14 oz)
- 1/4 cup of chopped fresh basil
- 1/4 cup of grated Parmesan cheese
Special equipment needed:
- Baking dish (9x13 inches)
- Parchment paper
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. Cut the eggplants, zucchinis, yellow squash, red bell peppers, yellow bell peppers, and onion into thin slices.
3. Mince the garlic.
4. In a small bowl, mix together the olive oil, thyme, oregano, salt, and black pepper.
5. Place the sliced vegetables into the baking dish, arranging them in a spiral pattern.
6. Drizzle the olive oil mixture over the vegetables.
7. Cover the baking dish with parchment paper and bake for 45 minutes.
8. Remove the parchment paper and bake for an additional 15 minutes.
9. While the vegetables are roasting, heat the diced tomatoes and minced garlic in a small saucepan over medium heat.
10. Once the vegetables are done roasting, pour the tomato sauce over the top.
11. Sprinkle the chopped basil and grated Parmesan cheese over the top.
12. Serve hot.
- Time:
Preparation time: 20 minutes
- Cooking time: 1 hour
Temperature:
- 375°F
Serving size:
- 6 servings
Nutritional information:
- Calories: 230
- Fat: 18g
- Carbohydrates: 15g
- Protein: 5g
Substitutions for ingredients:
- You can substitute the dried thyme and oregano with fresh herbs if you have them on hand.
- If you don't have Parmesan cheese, you can use another type of hard cheese.
Variations:
- You can add other vegetables to the dish, such as mushrooms or cherry tomatoes.
- You can also add a layer of sliced potatoes to the bottom of the baking dish for a heartier dish.
Tips and tricks:
- Make sure to slice the vegetables thinly so that they cook evenly.
- You can use a mandoline slicer to make the slicing process easier.
- If you want to make the dish ahead of time, you can roast the vegetables and make the tomato sauce separately. Then, when you're ready to serve, reheat the vegetables and pour the sauce over the top.
Storage instructions:
- Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat, place the leftovers in a baking dish and cover with foil. Bake in a 350°F oven for 15-20 minutes, or until heated through.
Presentation ideas:
- Serve the dish in the baking dish for a rustic look.
- You can also transfer the vegetables to a platter and sprinkle the basil and Parmesan cheese over the top.
Garnishes:
- Garnish with extra chopped basil and grated Parmesan cheese.
Pairings:
- This dish pairs well with a crusty baguette and a green salad.
Suggested side dishes:
- Garlic bread
- Roasted potatoes
- Grilled chicken
Troubleshooting advice:
- If the vegetables are not cooking evenly, try rotating the baking dish halfway through the cooking time.
Food safety advice:
- Make sure to wash all of the vegetables before slicing them.
- Store any leftovers in the refrigerator and discard after 3 days.
Food history:
- Roasted Vegetable Confit byaldi is a dish that originated in France. It was made famous by the movie "Ratatouille", in which the main character makes the dish.
Flavor profiles:
- This dish is savory and slightly sweet, with a hint of acidity from the tomato sauce.
Serving suggestions:
- Serve hot as a main dish or as a side dish.
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