Vegetarian > Mediterranean > Zucchinis > Tomatoes

Zucchini and Tomato Confit byaldi Recipe

Ingredients with Measurements:
- 2 medium-sized zucchinis, sliced into 1/4 inch rounds
- 2 medium-sized tomatoes, sliced into 1/4 inch rounds
- 1/4 cup olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried oregano
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/4 teaspoon paprika

Special equipment needed:
- Baking dish
- Parchment paper

Step-by-step instructions:
1. Preheat the oven to 375°F.
2. In a small bowl, mix together the salt, black pepper, dried thyme, dried oregano, garlic powder, onion powder, and paprika.
3. Line a baking dish with parchment paper.
4. Arrange the zucchini and tomato slices in an alternating pattern in the baking dish.
5. Drizzle the olive oil over the vegetables.
6. Sprinkle the spice mixture over the vegetables.
7. Cover the baking dish with foil and bake for 30 minutes.
8. Remove the foil and bake for an additional 15-20 minutes, or until the vegetables are tender and lightly browned.
9. Serve hot or at room temperature.


Time:
Preparation time: 15 minutes
Cooking time: 45-50 minutes
Temperature:
375°F
Serving size:
4 servings

Nutritional information:
Calories: 120
Fat: 10g
Carbohydrates: 6g
Protein: 2g
Fiber: 2g
Sugar: 4g
Sodium: 300mg

Substitutions for ingredients:
- You can use any type of squash instead of zucchini.
- You can use any type of tomato instead of medium-sized tomatoes.

Variations:
- Add sliced onions to the vegetable mixture.
- Add sliced bell peppers to the vegetable mixture.
- Top the vegetables with grated Parmesan cheese before baking.

Tips and tricks:
- Make sure to slice the vegetables evenly so that they cook evenly.
- You can use a mandoline to slice the vegetables for even slices.
- If the vegetables are not browning enough, broil them for a few minutes at the end of the cooking time.

Storage instructions:
Store the leftovers in an airtight container in the refrigerator for up to 3 days.

Reheating instructions:
Reheat the leftovers in the oven at 350°F for 10-15 minutes, or until heated through.

Presentation ideas:
Serve the zucchini and tomato confit byaldi on a platter with fresh herbs on top.

Garnishes:
Fresh herbs, such as parsley or basil.

Pairings:
This dish pairs well with grilled chicken or fish.

Suggested side dishes:
- Roasted potatoes
- Quinoa salad
- Grilled vegetables

Troubleshooting advice:
- If the vegetables are not tender enough, bake them for an additional 10-15 minutes.
- If the vegetables are too watery, sprinkle them with salt and let them sit for 10 minutes before baking.

Food safety advice:
Make sure to wash the vegetables thoroughly before slicing them.

Food history:
Zucchini and tomato confit byaldi is a French dish that was popularized by the movie "Ratatouille."

Flavor profiles:
This dish is savory, slightly sweet, and herbaceous.

Serving suggestions:
Serve the zucchini and tomato confit byaldi as a side dish or as a vegetarian main course.

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Taste: Savory, Herby, Tangy, Sweet, Earthy