Confit Byaldi

Ingredients

• FOR PIPERADE
• 1/2 red pepper, seeds and ribs removed
• 1/2 yellow pepper, seeds and ribs removed
• 1/2 orange bell pepper, seeds and ribs removed
• 2 tablespoons extra virgin olive oil
• 1 teaspoon garlic, minced
• 1/2 cup yellow onion, finely diced
• 3 tomatoes, peeled seeded, and finely diced, juices reserved (about 12 ounces total weight)
• 1 sprig thyme
• 1 sprig flat leaf parsley
• 1/2 bay leaf
• kosher salt
• FOR VEGETABLES
• 1 zucchini, sliced in 1/16-inch rounds (4 to 5 ounces)
• 1 Japanese eggplant, sliced into 1/16-inch rounds (4 to 5 ounces)
• 1 yellow squash, sliced into 1/16-inch rounds (4 to 5 ounces)
• 4 roma tomatoes, sliced into 1/16-inch rounds
• 1/2 teaspoon garlic, minced
• 2 teaspoons olive oil
• 1/8 teaspoon thyme leaves
• kosher salt & freshly ground black pepper
• FOR VINAIGRETTE
• 1 tablespoon extra virgin olive oil
• 1 teaspoon balsamic vinegar
• assorted fresh herb (thyme flowers, chervil, thyme)
• kosher salt & freshly ground black pepper