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Ingredients

• 1⁄2 Red Pepper, seeds and ribs removed
• 1⁄2 Yellow Pepper, seeds and ribs removed
• 1⁄2 Orange Pepper, seeds and ribs removed

• 2 tablespoons Extra Virgin Olive Oil
• 1 teaspoon Minced Garlic
• 1⁄2 cup Yellow Onion, finely diced
• 3 Tomatoes, peeled, seeded, and finely diced, juices reserved
• 1 sprig Dried Thyme
• 1 sprig Flat Leaf Parsley
• 1⁄2 Dried Whole Bay Leaf
• Kosher Salt

• 1 Zucchini, (4 to 5 ounces) sliced in 1/16-inch rounds
• 1 Japanese Eggplant, (4 to 5 ounces) sliced into 1/16-inch rounds
• 1 Yellow Zucchini Squash, (4 to 5 ounces) sliced into 1/16-inch rounds
• 4 Roma Tomato, sliced into 1/16-inch rounds

• 1⁄2 teaspoon Minced Garlic
• 2 teaspoons Olive Oil
• 1⁄8 teaspoon Dried Thyme
• Kosher Salt
• Freshly Ground Black Pepper

• 1 tablespoon Extra Virgin Olive Oil
• 1 teaspoon Balsamic Vinegar
• Assorted Fresh Herbs, (thyme flowers, chervil, thyme)
• Kosher Salt
• Freshly Ground Black Pepper

Description

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

KitchenMonki