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Ratatouille Confit Byaldi

Ratatouille Confit Byaldi

  • Author: Jenne Kopalek
  • Prep Time: 15 Minutes
  • Cook Time: 35 Minutes
  • Total Time: 50 Minutes
  • Yield: 6 Servings 1x


Ratatouille Confti Byaldi is a savory vegan dish with tomatoes, squash, and zucchini.



  • 2 zucchini
  • 2 yellow squash
  • 4 roma tomatoes
  • 1 red bell pepper
  • 1 white onion
  • 2 tablespoons garlic
  • 1 sprig of rosemary
  • 2 teaspoons salt
  • 1 teaspoon cracked black pepper
  • 3 tablespoons olive oil


  1. Slice tomatoes, zucchini, and squash into rounds. Set aside. 
  2. In a saute pan, add in red bell pepper, onion, and 1 tablespoon olive oil. Cook on medium heat. Add in garlic. Saute until onions are tender.
  3. Place onion and pepper mixture into a blender with additional olive oil. Add rosemary. Blend well. 
  4. In a round baking dish add in mixture and spread across the dish.
  5. Preheat oven to 350 degrees F. 
  6. Add slices fruit and vegetables in layer to the dish circling to make a maze of colors. 
  7. Top with salt and pepper. Top with parchment paper.
  8. Bake for 30 minutes. Turn oven to broil and remove parchment paper. Broil for 5 minutes.

  • Category: Side Dish
  • Method: Oven
  • Cuisine: French

Keywords: Ratatouille, Vegan

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