Confit is the French term for vegetables cooked in a long, slow, luxurious fat bath. This technique is kind of like a fluid transfusion: as the low heat pulls the vegetables’ natural juices into the sauce, they in turn draw the olive oil up into their veins. Arrange the vegetables artfully into a colorful mosaic after you’ve sautéed them all, because eventually they’ll become too tender to move, and take the cooking slow. After forty-five minutes, the vegetables will glaze over with exhaustion and be so tender that they can only be shaken in the pan, not stirred. The confit will look like an oil painting—so shiny and deep and saturated that it can’t absorb another drop.