Confit Byaldi

🥘 Ingredients

• roma tomatoes 4
• red bell peppers 2
• roma tomatoes 2
• rosemary 1 sprig
• thyme 2 sprigs
• garlic 1 clove
• onion ½ small
• vegetable stock ½ cup
• water ½ cup
• olive oil 1 tbsp
• green squash 2 medium
• yellow squash 2 medium
• Japanese eggplants 2 medium
• rosemary 1 sprig
• olive oil 1 tbsp
• kosher salt 1 tsp
• freshly ground pepper 1 tsp
• olive oil 1 tbsp
• fresh parsley 5 leaves

1. 1

   Cut a small "X" into the bottom of roma tomatoes . Prepare a pot of boiling water and a bowl of ice water. Blanch the marked tomatoes for less than 1 minute until the cuts just begin to split up the sides. Remove immediately and transfer to the ice bath; cool completely. Set aside.
2. 2

   Set a stovetop gas burner to high and place red bell peppers directly on the grate over the flame. Char completely, flipping to blacken all sides. Remove from heat and cover with foil for 5 minutes until softened. Peel off skins and transfer to a high-powered blender or food processor, along with the remaining roma tomatoes , picked leaves of rosemary , thyme , garlic , onion , vegetable stock , water , and olive oil . Blend until completely smooth.
3. 3

   Preheat oven to 225°F. Using a very sharp knife, cut the blanched tomatoes into 1/8-inch thick slices and place on a parchment-lined baking sheet . Using a mandoline , slice green squash , yellow squash , and Japanese eggplants into 1/8-inch thick slices and stack on the baking sheet.
4. 4

   In a shallow casserole dish , pour a thin layer of the roast pepper sauce and spread evenly. Begin shingling vegetables in a repeating pattern around the outer edge: eggplant, tomato, yellow squash, green squash — letting each slice stick out less than 1/4-inch from under the next. Work inward ring by ring until the casserole is filled.
5. 5

   Finely chop remaining rosemary and sprinkle over the top with olive oil , kosher salt , and freshly ground pepper . Cut parchment paper to fit and place on top of the vegetables. Roast for 70 minutes , then remove the parchment and roast a final 20 minutes .
6. 6

   Once vegetables are completely softened but still hold their shape, remove from the oven. Place a ring mold in the center of a large plate and fill widthwise with vegetables stacked vertically. Place a layer of vegetables staggered horizontally on top and slowly remove the ring mold. Combine 1 tablespoon of the red pepper sauce from the bottom of the casserole with remaining olive oil and drizzle in a circle around the vegetable stack. Garnish with fresh parsley and serve.