Step 1

Coat the peppers, onion, and garlic with 1 tablespoon of the olive oil. Place on a sheet pan and transfer to the oven. Cook until the garlic has browned, about 5 minutes. Remove the garlic and continue to cook the peppers and onion until the peppers are charred, about 5 more minutes. Transfer to a bowl, cover and let sit for another 10 minutes

Step 2

Peel the skins from the peppers and remove and discard the stems and seeds. Transfer to a high-powered blender or food processor, along with the onion, garlic, 1 tablespoon olive oil, 2 of the tomatoes, half of the rosemary, and the thyme. Blend on high speed until very smooth. Season to taste with salt and set aside.

Step 3

Bring a pot of water to a boil. While the water heats, cut a small X in the bottom of the remaining 4 tomatoes.Once the water boils, add the tomatoes and boil until the skin just begins to peel off around the X, 30 seconds to 1 minute. (The riper the tomato, the shorter the boiling time should be.) Transfer to an ice bath and let cool completely.Once cool, remove the skin and discard.

Step 4

Using a mandoline slicer or very sharp knife, slice the peeled tomatoes, zucchini, squash, and eggplant into 1/8-inch-thick slices. Cutting the vegetables into consistent, evenly thick slices ensures that they all cook at the same rate. Place the vegetables in separate piles on a large sheet pan.

Step 5

Pour a layer of the pepper sauce across the bottom of a 9- by 13-inch baking dish or 12-inch paella pan. Arrange the vegetables on top by shingling a slice of eggplant with a tomato, yellow squash, and zucchini, leaving less than 1/4 inch of vegetable visible between each slice. Continue this pattern around the edge of the dish. Once the outside of the dish has been lined with vegetables, repeat another layer inside. Continue until the dish is filled with vegetables.
Sprinkle the remaining rosemary over the vegetables, along with 1 teaspoon salt and 1/2 teaspoon pepper. Drizzle another tablespoon of olive oil over the top.

Step 6

Transfer to the oven and cook until the vegetables are tender, about 1 hour.

Step 7

Continue to cook without steam until the vegetables are very soft and starting to brown on the top, 15 to 20 more minutes.

Step 8

While the confit byaldi cooks, make a simple vinaigrette by whisking together the remaining 3 tablespoons olive oil with the sherry vinegar. Season to taste with salt and pepper.

Step 9

Drizzle the finished confit byaldi with the vinaigrette and garnish with parsley. Serve straight from the baking dish or arrange the vegetables on individual plates using a ring mold.