Strabuone: confit mixed vegetables

Mixed confit vegetables are delicious and can accompany any type of dish, from meat to fish through cheese and eggs.

Confit mixed vegetables are nothing more than vegetables, in this case aubergines, courgettes and tomatoes, cooked according to the confit method, known above all for tomatoes.

This term comes from the French language and means "candied" . In practice, this method consists in drying the vegetables in the oven, caramelizing them with sugar, salt, oil, garlic and dry spices such as oregano or thyme. These vegetables are ideal to prepare in the summer, when we can find the best vegetables throughout the year.

Preparation of confit mixed vegetables

1. To prepare your confit mixed vegetables, start by washing the tomatoes, courgettes, onion and aubergines.
2. Cut the tomatoes in half, the courgettes and aubergines into slices and the onion into coarse pieces.
3. Arrange the various vegetables on a baking tray lined with baking paper (the tomatoes must have the cut side facing upwards).
4. Sprinkle everything with granulated sugar, very finely minced garlic cloves, abundant dried oregano, salt.
5. Drizzle everything with extra virgin olive oil.
6. At this point you can bake for about an hour and a half/two hours, at 140° C. The vegetables will be ready when they are wilted but not dry.
7. Serve your mixed confit vegetables as an accompaniment to the most varied main courses.

Read also

How to make confit cherry tomatoes

storage

We recommend keeping the side dish for a maximum of 1-2 days in the fridge , in a special container with a lid. We do not recommend freezing in the freezer.