Byaldi reminds me of my childhood in Provence. My grandmother would make it on the weekends.
Technique tip: Cook the vegetables until they are almost "confit" (soft and caramelized).
- 4 medium yellow onions, peeled, quartered lengthwise and cut into thin slices
- 1/4 cup canola oil
- 1 tablespoon butter
- Fine sea salt and freshly ground black pepper
- 4 ripe Roma tomatoes, cored and sliced 1/8 inch thick
- 1 medium zucchini, cut 1/8 inch thick
- 1 medium yellow squash, cut 1/8 inch thick
- 1 large Japanese eggplant, cut 1/8 inch thick
- 3 tablespoons extra virgin olive oil
- 1 tablespoon thyme leaves
1. Preheat the oven to 450°F.
2. Place the onions, canola oil and butter in a large pot. Cook over medium-high heat until the onions start to brown and caramelize. Season with salt and pepper.
3. Pour the cooked onions into a large ovenproof dish. Lay them out on the bottom of the dish in an even layer.
4. Fan out each vegetable in rows alternating tomatoes, zucchini, squash and eggplant all the way down the dish until the dish is covered with the vegetables. Drizzle the olive oil over the top and season with salt and pepper. Sprinkle the thyme leaves on top.
5. Bake in the oven for 20 to 30 minutes, or until the vegetables are tender.
6. Serve the byaldi in the middle of the table, family style.