Confit Byaldi

Instructions

For piperade, heat oven to 450 degrees

Place pepper halves on a foil-lined sheet, cut side down

Roast until skin loosens, about 15 minutes

Remove from heat and let rest until cool enough to handle

Peel and chop finely

Combine oil, garlic, and onion in medium skillet over low heat until very soft but not browned, about 8 minutes

Add tomatoes, their juices, thyme, parsley, and bay leaf

Simmer over low heat until very soft and very little liquid remains, about 10 minutes, do not brown

Add peppers and simmer to soften them

Season to taste with salt, and discard herbs

Reserve tablespoon of mixture and spread remainder in bottom of an 8-inch skillet

For vegetables, heat oven to 275 degrees

Down center of pan, arrange a strip of 8 alternating slices of vegetables over piperade, overlapping so that only 1 / 4 inch of each slice is exposed

Around the center strip, overlap vegetables in a close spiral that lets slices mound slightly toward center

Repeat until pan is filled

All vegetables may not be needed

Mix garlic, oil, and thyme leaves in bowl and season with salt and pepper to taste

Sprinkle over vegetables

Cover pan with foil and crimp edges to seal well

Bake until vegetables are tender when tested with a paring knife, about 2 hours

Uncover and bake for 30 minutes more

If there is excess liquid in pan, place over medium heat on stove until reduced

For vinaigrette, combine reserved piperade, oil, vinegar, herbs, and salt and pepper to taste in a bowl

To serve, heat broiler and place byaldi underneath until lightly browned

Slice in quarters and very carefully lift onto plate with offset spatula

Turn spatula 90 degrees, guiding byaldi into fan shape

Drizzle vinaigrette around plate

Serve hot

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