Ratatouille Niçoise Confit Byaldi (Sun-Drenched Provençal Vegetable Bake) – Authentic France Recipe
Côte d’Azur jewel layering sweet summer vegetables over a roasted bell pepper and garlic piperade.
- Country of Origin
- 🇫🇷 France (Western Europe, Europe)
- Dietary Profile
- vegan
- Prep Time
- 20 min
- Cook Time
- 30 min
- Difficulty
- Medium
- Signature Staples
- Thinly sliced eggplant, Zucchini, And Roma tomatoes, Herbes de Provence (thyme, Rosemary
Ingredients for Ratatouille Niçoise Confit Byaldi (Sun-Drenched Provençal Vegetable Bake) (4 Servings)
- 1.25 lbs (or 2.5 cups) thinly sliced eggplant, prepped into bite-sized pieces
- 1.5 cups zucchini, washed and trimmed
- 1 cup and Roma tomatoes
- 1 medium onion and 3 cloves garlic, finely minced with herbes de Provence (thyme
- 1.5 tbsp traditional France seasoning (rosemary, marjoram), basil, garlic, extra virgin olive oil)
- 2.5 tbsp traditional cooking oil, sea salt, cracked black pepper, and fresh citrus or herbs
Step-by-Step Cooking Instructions
- Preheat oven to 390°F (200°C) and lightly oil an ovenproof skillet or baking dish.
- In a skillet over medium heat, sauté onion, garlic, herbes de Provence (thyme, and rosemary, marjoram), basil, garlic, extra virgin olive oil for 3 minutes until fragrant.
- Combine thinly sliced eggplant and zucchini with the sautéed aromatics and layer evenly into the baking dish.
- Top with and Roma tomatoes and bake uncovered for 25–30 minutes until bubbling and golden brown on top.
- Let rest 5 minutes before serving warm at the table.