Ingredients

• ½ cup (65g) (about 8) garlic cloves, peeled
• ½ cup (60g) (about 6) pearl onions, peeled
• 1 cup of mini peppers (100g), (about 6) chopped in half with seeds and stalks removed
• 3 cups (720 ml) olive oil

To serve

• Spreadable goat cheese
• Sea Salt
• Ciabatta bread

Preparation

1. Fill and preheat the water oven to 185°F (85°C)
2. Put the peeled garlic cloves into a (quart/0.95 liter) zip-closure cooking pouch. A baggy rack helps in filling the pouches easily.
3. Pour ¾ a cup (177ml) of the oil on top of the garlic cloves. Essentially you want the oil to completely cover them.
4. Use the displacement method (Archimedes’ principle) to remove the air and zip the seal closed.
5. Do the exact same steps for the peeled onions and mini pepper halves. For the mini peppers, you will need about 1 and ½ cups (355ml) of the oil to completely cover them.
6. Once all three pouches are zipped closed, submerge them in the preheated water bath and leave to cook for 1 hour and thirty minutes.
7. When the vegetables are cooked, quick chill the pouches in a basin of ice cold water for thirty minutes.
8. For this recipe I served the vegetable confit with toasted bruschetta and spreadable goat cheese.
   Brush some slices of ciabatta bread with a little of the oil from the confit garlic and season with salt.
9. Toast the ciabatta slices under the broiler, until golden brown.
10. Spread the goat cheese onto the ciabatta toasts.
11. Top with the vegetable confit and a sprig of thyme or some chopped basil.