1. Using a mandoline, or a very sharp knife, evenly slice each of the step 1 ingredients. Lay them out in neat rows for easy arranging into a pattern. Set aside
2. In a saucepan or deep-sided frying pan, heat the avocado oil/unsalted butter over medium low heat until oil is hot
3. Place the onion into the hot oil/butter and saute until clear
5. Add the rest of the ingredients , stir and saute until all ingredients seem tender – careful not to overcook or burn
8. Take your prepared vegetable medallions and arrange in the following order: purple (Chinese eggplant), red (plum tomato), yellow (zucchini), green (zucchini), and place the arranged sliced vegetables by fanning them along the outer part of the pie pan until you have closed the circle (HINT: make sure you finish with the correct pattern of colors). Repeat doing the middle circle and finally do the innermost circle. In the very center, place a large eggplant medallion, then a smaller green zucchini medallion, and last a small yellow zucchini medallion
9. Cover with aluminum foil. Bake for 30 minutes. Check for tenderness of vegetable medallions. Remove aluminum foil from the vegetables. Bake for 5-10 minutes more to caramelize the vegetables and to achieve desired tenderness. Do not over bake as the vegetables will fall apart when removing from pie pan
10. Serve either by scooping out and laying flat at the side of dinner plate or, if desired, use a medium ring mold to arrange the vegetables in a vertical wheel (confit byaldi form). Remove ring mold carefully
11. To give it that Pixar restaurant critic presentation, pour 1/2 tbsp of good quality olive oil or melted butter over each individual serving
Confit byaldi is a variation on the traditional Ratatouille which was adapted by French chef Michel Guerard. Since at least 1976, some French chefs have prepared the ratatouille vegetables in thin slices instead of the traditional rough-cut.
For the Pixar movie Ratatouille, Brad Lewis asked American celebrity chef Thomas Keller to create a version of ratatouille that he would serve to the world's most famous food critic. Keller decided he would make the ratatouille in confit byaldi form, and fan the vegetable rounds accordion-style. (wiki article on Ratatouille)
The sauce (piperade) is a variation from the traditional to reduce carbohydrates and to add more nutrients with the addition of Italian parsley/cilantro, fiber with celery, and healthy fats with the melted butter.
I hope you try this impressive looking but so easy all vegetable side dish.
By Angela Wilkes
All rights reserved © Angela Wilkes 2017-2022 Privacy Policy
