Summer Confits

This post may be a bit premature, since we’re all still in the early glow of summer’s offerings. But as the season wears on and you’ve had your 304th tomato salad and 172nd roasted pepper, odds are you’re going to be looking for other ways to use your summer veggies. Well I’ve got just the thing: a summery confit.

Officially, confit (pronounced con-FEE) is a specialty of Southwestern France where meat is cooked in its own fat for long hours at a low heat to render it succulent and silken—think duck confit and you’ll get the picture. Unofficially, confit is just about anything cooked slowly in a bit of fat and its own juices to give it a melt-in-your-mouth texture and rich depth of flavor, making it a great technique to use on summer veggies.


There’s a magical give and take with a vegetable confit. Oil at a steady, low heat almost melts the vegetables and burnishes them with just the slightest hint of sweetness while they, in turn, impart their distinctive flavor back into the oil. Strain off that oil and you’ve got the makings for one tasty vinaigrette. Or scrape everything into a tight-sealing jar and store it in the fridge for up to a week.

Using Confits

Summer confits are extraordinarily versatile—somewhere between a condiment, a spread, a dip and a sauce—and the ultimate summer convenience food. Here are just a few ways to use them:

  • *  Mounded on grilled baguette slices for out-of-this-world crostini toppings
  • *  Tossed with pasta and a grating of pecorino for an easy, no-cook pasta sauce
  • *  Served in a bowl next to a basket of pita chips as an impromptu dip
  • *  Spooned onto a plate as a condiment for a cheese course
  • *  Spread on the bottom of a baguette as the base for a stellar sandwich
  • *  Mixed into beaten eggs for an easy frittata

Making Confits

Confits take a bit of time to cook because of the low-and-slow approach, but they scale easily so feel free to double or even triple the recipe. The basic method is the same for all confits, although you’ll have to adjust timing and measurements for each vegetable.

Step 1: Start with 2 cups thinly sliced vegetables (some, like onions and peppers, will hold their shape better than others, like zucchini and tomatoes, which will become almost the consistency of jam or marmalade). Feel free to add thinly sliced aromatics (garlic, shallot, onion or even ginger) and chopped herbs to the heap.

Step 2: Heat ¼ cup extra virgin olive oil over medium-low heat in a large sauté pan and swirl to coat the pan. Add vegetables (along with any aromatics or herbs) and a pinch of salt and pepper (add a pinch of sugar tooif it’s an especially bitter vegetable). Toss to coat. Cook, stirring every few minutes to ensure even cooking, for 25-75 minutes depending on the vegetable, until they’re meltingly soft and lightly gilded with caramelization.

Step 3: If you like, finish with a squeeze of lemon or a bit of citrus zest or fresh herbs.

Makes 1 to 1-1/2 cups

Share The Love!


Lorem ipsum dolor

Consectetur Adipiscing Elit, Sed Do Eiusmod Tempor Incididunt Ut Labore Et Dolore Magna Aliqua.

Hey there ... I'm Lia Huber

Hey there ... I'm Lia Huber

My mission is to inspire and equip you to live a richer life through real food by becoming a more competent, confident home cook.

I’m the author of Nourished: A Memoir of Food, Faith, and Enduring Love, founder and CEO of Nourish Evolution, and the creator of Cook the Seasons, Home Cooking School, and the Real Food Reset, and I empower intentional women to cook in a way that brings them (and their families) joy, health, and ease.

Making the shift from processed food to real food doesn’t happen overnight. It’s an evolution that occurs over time, with effort, intention, and belief. And it will change the course of your life. Are you ready to take the first step? I’m so glad you’re here … and I’m honored to be with you on the journey to becoming nourished!

How to Plan, Prep, and Cook Easy (Nourishing) Weeknight Meals

3 steps to making simple, nourishing meals possible night after night so you spend less, enjoy more, and have time and energy to live a richer, more delicious life!


Balsamic-Roasted Spring Onions

File this recipe under delicious aromatherapy, because your house will smell amazing as the onions roast. These flavorful onions are amazing atop pizza, chopped and added to cooked whole grains, and in our Rustic Roasted Onion & Spinach Tart. Be sure to use more mature spring onions with big bulbs at the end.

Read More

Mushroom “Bolognese”

Pasta Bolognese is, by definition, a meaty dish—hence, the quotation marks in this recipe’s name. In this case, mushrooms are treated to a traditional technique, for a plant-forward version of “Bolognese” with plenty of umami heft, but also light and bright enough for spring.

Read More

Privacy Policy

Lorem ipsum dolor sit amet, consectetur adipiscing elit. Proin vel ullamcorper nisl. Praesent tincidunt nibh sit amet sagittis porttitor. Class aptent taciti sociosqu ad litora torquent per conubia nostra, per inceptos himenaeos. Maecenas euismod ullamcorper libero, quis sollicitudin metus ullamcorper et. Curabitur elementum tincidunt fringilla. Vestibulum a ligula vitae dui rutrum consectetur non nec quam. Aliquam gravida ornare erat, sit amet lobortis massa sagittis pellentesque. Sed dapibus sed est nec blandit. Curabitur tellus felis, porttitor et odio nec, elementum aliquam sem. Nam ut dui enim. Nullam ac ornare odio. Nullam pulvinar purus porttitor dolor gravida lobortis.

Ut pulvinar pulvinar neque ut euismod. In tempor placerat risus, ut tempus eros congue vel. Ut venenatis ultricies magna, porta hendrerit dolor posuere ut. In sit amet tempor ante, eget lacinia ipsum. Nunc in condimentum ex. Sed sit amet urna ultrices, euismod urna vitae, sollicitudin orci. Quisque non justo convallis, scelerisque nulla sit amet, tincidunt augue.