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Confit Byaldi

Recipe by tuck.in on InstagramAdded 1 August 2026.

20 minutes to prep, 30 to cook. A vibrant, Mediterranean-inspired dish that showcases the natural sweetness of roasted vegetables. The confit byaldi is layered with a silky tomato‑basil sauce and finished with creamy burrata and a drizzle of balsamic glaze, creating a harmonious blend of flavors and textures. Quick to assemble and perfect for a comforting family dinner.

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Confit Byaldi by tuck.in, a frame from the Instagram video

Method

  1. Char the red peppers on a gas flame until the skin is fully blackened and blistered. Transfer to a bowl, cover, and steam for about 15 minutes.

  2. Thinly slice the aubergine and courgettes and set aside.

  3. Peel the charred red peppers and discard any seeds.

  4. Add sliced white onion to the blender together with the peeled peppers, 3 large blanched tomatoes, banana shallot, garlic cloves, basil, extra virgin olive oil, and a pinch of salt.

  5. Blend on high speed until smooth.

    Kitchen notes · Added by ReelsMeals: Pepper and tomato base blends until smooth. Blend until no large pieces remain.

  6. Blanch the remaining tomatoes to remove their skins, cool, and thinly slice.

  7. Ladle the blended sauce into a deep dish pan. Arrange the sliced aubergine, courgette, and blanched tomatoes around the sauce. Sprinkle with freshly chopped rosemary, drizzle with a glug of olive oil, and season with salt.

    Kitchen notes · Added by ReelsMeals: Vegetable slices are arranged evenly over the sauce. Alternate the slices for consistent coverage across the dish.

  8. Cover the pan with parchment paper and roast in a preheated oven at 350°F for 30 minutes, or until the vegetables are tender.

    Kitchen notes · Added by ReelsMeals: Vegetables are tender after roasting under parchment. Check the thicker slices before serving.

  9. Remove from the oven, top with burrata, drizzle with olive oil and balsamic glaze, and serve immediately.

Tips while you cook

Char and steam peppers first
Char the red peppers, then cover and steam them for about 15 minutes before peeling.
Blend sauce before slicing vegetables
Prepare the smooth sauce in the blender before thinly slicing the aubergine, courgette, and blanched tomatoes.
Cover with parchment while roasting
Place parchment paper over the pan before roasting.
Add burrata after baking
Top the dish with burrata, olive oil, and balsamic glaze only after removing it from the oven.

Notes from ReelsMeals, based on this recipe's ingredients, times and method. They are not the creator's instructions.

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The recipe comes from tuck.in’s Instagram reel. ReelsMeals wrote it down from the caption and the voiceover. Check the original if something looks off, and for anything about allergens.

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