Vegetables Vegetarian

Confit Mediterranean Vegetables

Confit is a method of cooking food in fat, oil or a water syrup at a low temperature. Confit cooking is not deep frying since it is done at temperatures around 93C or 200F and sometimes lower.Although you use a lot of oil for this dish, you do end up with a deliciously flavoured oil to use with other dishes

.This is delicious served with cold meats or for a vegetarian dish top with crumbled Feta cheese or my favourite Capricorn Goats cheese from neighbouring Somerset.

Confit Mediterranean Vegetables

Prep Time20 minutes
Cook Time1 hour
Total Time1 hour 20 minutes
Servings: 2


  • 1 orange pepper
  • 1 yellow pepper
  • 1 red onion
  • 1 medium aubergine
  • 12 garlic cloves peeled
  • 300 ml Olive oil
  • Large sprig of rosemary
  • Bunch of oregano
  • Salt and pepper


  • Chop the vegetables into medium dice - about 2cm and mix them all together in a large saucepan.
  • Cover them with olive oil and stir together to coat all the vegetables and pop the herbs on the top. Season well.
  • Simmer gently in a covered pan for 1 hour, checking occasionally.
  • Strain into a bowl, and leave for 10 minutes to drain off as much off the oil as possible.
  • Serve warm.


Tip: The oil is great for cooking with as it has absorbed the vegetable and herb flavours. I bottle it and keep it in the fridge.

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