No doubt, when you have a kitchen garden, you take pride in cooking your own harvested vegetables. And if, for a change from salad, grated, gratin or soup, you prepared confit vegetables? It’s very easy to make at home and will let you (re)discover your vegetables with new flavours, enough to delight your papillae. So follow this tutorial to learn how to cook oven‑confit vegetables for a delicious result.

oven-confit vegetables

Choosing vegetables

Oven‑confit vegetables can be made with a wide variety of fresh, seasonal vegetables : tomatoes, courgettes, aubergines, peppers, onions, carrots or even sweet potato and parsnips. You can choose to confit them individually or mix them for varied flavours. Let your tastes, instincts and creativity guide you!

→ Discover our full range of vegetables as young plants or seeds.

Why making confit vegetables?

Baking vegetables confit in the oven offers several advantages, both for flavour and nutritional benefits:

  • Slow, gentle cooking concentrates and intensifies natural flavours, while keeping a tender texture.
  • Confit vegetables retain much of their nutrients and vitamins, making them a healthy choice for your diet.
how to make oven-confit vegetables

Recipe for oven‑confit vegetables

Ingredients

To prepare oven‑confit vegetables, you will need the following ingredients:

  • Vegetables of your choice, preferably fresh and seasonal;
  • Olive oil;
  • Salt and pepper;
  • Facultative: aromatic herbs (thyme, rosemary, basil...), garlic and spices.

Method

1- Preheat oven to 140°C for low‑temperature cooking to preserve vegetables' flavours.

2- Wash and dry your vegetables thoroughly. Peel if necessary. Cut into pieces of similar size for even cooking — for example quarters for potatoes and tomatoes, batons or 1 cm slices for courgettes and carrots.

3- In a large dish, toss vegetables with olive oil, salt, pepper and aromatic herbs of your choice. You can also add garlic, sliced or left in its skin for more flavour.

preparing vegetables for oven cooking

4- Put vegetables in oven and cook for 1 to 2 hours for low‑temperature oven‑confit at 140°C. Stir vegetables occasionally until tender and confit. Watch cooking to avoid vegetables drying out.

oven-cooked vegetables

5- Vegetables are ready when tender and slightly caramelised. Remove from oven and let cool a few minutes before serving.

oven-cooked vegetables

Tips and ideas

  • You can place a sheet of baking paper over the dish during cooking to prevent vegetables drying out too quickly.
  • You can also make roasted confit vegetables more quickly, with a faster cook of 30 to 45 minutes at 180°C. However, this requires closer attention to avoid over‑browning your lovely vegetables.
  • You can add aromatics, such as thyme, rosemary, oregano or basil to give Mediterranean aromas.
  • Spices also allow you to vary flavours. For example, sprinkle vegetables with paprika, cumin, ground coriander or curry for a spicy, exotic twist.
  • Garlic in its skin in the dish adds a sweet, mild flavour. Simply place unpeeled garlic with vegetables during cooking, then remove when serving plates to guests.
  • If you’re not afraid of heat, why not add a little dried or fresh chilli to bring a piquant note?
  • Confit vegetables also pair very well with balsamic vinegar. Drizzle a little balsamic vinegar over vegetables at end of cooking for sweet‑tart note.
  • And if you love cheese, sprinkle confit vegetables with grated cheese (parmesan, cheddar, feta) at end of cooking and gratin under oven for a few minutes before serving.