CONFIT OF VEGETABLES

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CONFIT OF VEGETABLES

2 lg. red bell peppers (about 1 lb.), halved, seeded,

roasted, peeled, cut in thin strips

3/4 c. olive oil

2 med. sized zucchini (about 1 lb.), cut in quarters

lengthwise, then crosswise in 1 " pieces (3 1/2 c.)

2 lg. red onions (about 1 lb.), cut in 1 " pieces (4

c.)

1 med. size eggplant (about 1 lb,) cut in 1 " pieces (7

c.)

2 tbsp. salt, preferably coarse (kosher) salt

1 lg. bulb garlic

3 lg. tomatoes (about 1 1/2 lb.), peeled, seeded, cut

in 1 " pieces (3 c.), drained in strainer

1/4 c. chopped fresh basil

1/4 c. parsley

1 tsp. fresh marjoram or 1/4 tsp. dried

1 tsp. thyme or 1/4 tsp. dried

Garnish (recipe follows)

For decoration: herb sprigs

 

1. Heat oven to 375 degrees. Line 2 large jelly roll

pans with foil for easy cleanup. Lightly oil foil.

2. In a large bowl toss pepper strips with 1

tablespoon oil until coated. Spread peppers in single

layer at end of 1 pan. In same bowl toss zucchini with

about 1 1/2 tablespoons oil. Spread in pan next to

peppers. Repeat with onions and spread in pan next to

zucchini.

 

3. In same bowl toss eggplant with remaining oil.

Spread in other pan. Sprinkle each pan with 1

tablespoon salt.

 

4. Remove papery layers from head of garlic but do not

peel or separate cloves.

 

Rinse, shake off excess water and wrap and loosely in

foil.

 

5. Put both pans in oven. Place garlic directly on

oven rack. Bake peppers 2-530 minutes until tender and

start to look dry. Remove to bowl. Continue baking

remaining vegetables and the garlic about 20 minutes

longer until very tender but not browned or crisp.

(Check occasionally. Some may get done faster than

others.) Remove from oven. Add baked vegetables to

bowl with peppers. Cool garlic about 10 minutes.

 

6. Separate garlic cloves. Squeeze each from root end

(not pointed end) into bowl with vegetables. Stir in

drained tomatoes and herbs. Toss to mix. Serve hot or

at room temperature. (May be refrigerated up to 2

days.)

 

7. Arrange confit and vegetable garnish on a platter.

Decorate with herbs. Makes 8 servings.

 

 

GARNISH:

 

2 med. size eggplant (about 2 lb.), sliced 1/2 " thick

2 med. size zucchini (about 1 lg.), cut diagonally in

1/2 " thick slices)

2 lg. red onions (about 1 lb.), peeling, leaving root

end intact, cut lengthwise in 1/2 " slices

1/4 c. olive oil

 

1. To grill: Brush vegetables with olive oil. Cook 4-6

inches above hot coals 10-20 minutes, turning

vegetables once, until tender and slightly charred.

To broil: Oil broiler-pan rack. Arrange vegetables on

rack. Brush with oil. Broil 4-6 inches from heat

source as directed.

 

Source: Cooks dot com

Formatted by Chupa Babi in MC: 06.27.07

 

The confit can be made up to 2 days ahead. It tastes

fine without the garnish if you are in a hurry.

 

ChupaNote: this is such a good way to use up garden

veggies. I made the recipe thru step 7 and froze

covered in olive oil. Survives nicely, and makes a

great pasta sauce over whole wheat.

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