Confit Byaldi Recipe

Confit Byaldi. Flickr user biskuit
  • Total: 2 hrs 45 mins
  • Prep: 30 mins
  • Cook: 2 hrs 15 mins
  • Servings: 6 servings
Nutritional Guidelines (per serving)
73 Calories
1g Fat
17g Carbs
3g Protein
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Nutrition Facts
Servings: 6
Amount per serving
Calories 73
% Daily Value*
Total Fat 1g 1%
Saturated Fat 0g 1%
Cholesterol 0mg 0%
Sodium 38mg 2%
Total Carbohydrate 17g 6%
Dietary Fiber 3g 11%
Protein 3g
Calcium 85mg 7%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This confit byaldi recipe makes such a beautiful and elegant presentation, the lightly caramelized, savory flavors are almost a second thought. Thomas Keller of the French Laundry made this interpretation of classic ratatouille popular, and now there are countless variations in the culinary world, each more delicious than the last.


  • 1 cup piperade
  • 1 medium zucchini (thinly sliced)
  • 1 medium yellow squash (thinly sliced)
  • 2 medium tomatoes (thinly sliced)
  • 2 cloves garlic (crushed and finely chopped)
  • 1 tablespoon fresh thyme (chopped)
  • 3 tablespoons​ balsamic vinaigrette
  • Dash sea salt

Steps to Make It

  1. Preheat the oven to 300. Lightly grease a large round or oval baking dish.

  2. Spread the piperade along the bottom of the dish. Alternating ingredients, arrange the zucchini, yellow squash, and tomatoes in a spiral pattern around the dish. Sprinkle the squash and tomatoes with the chopped garlic and thyme.

  3. Cover the confit byaldi with a single layer of parchment paper cut to fit the inside of the dish and rest atop the ingredients. Bake the ratatouille for 1 hour and 45 minutes. Remove the parchment paper and continue baking for an additional 25 minutes, until the top is lightly browned.

  4. Drizzle the surface of the confit byaldi with balsamic vinaigrette and season it with salt and pepper. Serve the dish fresh from the oven or allow the flavors to develop and mellow in the refrigerator for a day.

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