Do you love the Disney movie Ratatouille? Well, now you can make your own ratatouille with this easy recipe! This dish is perfect for a summer barbecue, or any gathering of family and friends. The best part is, it’s really easy to make – even if you’re not a great cook.
Table of Contents
Background
If you remember the iconic scene from the movie, ratatouille is a traditional French dish made from vegetables. Remy, the rat from the movie, is a great cook and he makes this dish for his human friend, Linguini. After he tries it, Linguini is hooked and decides to put it on the menu at his restaurant. The dish is simple but so flavorful, and it’s sure to be a hit with your family and friends.
Ingredients
The ingredients for Disney’s Ratatouille are simple and easy to find. You’ll need:
Vegetables: I used a combination of bell peppers, tomatoes, green and yellow squash, eggplant, and onion.
Herbs: I used thyme and rosemary, but you could also use oregano or basil.
Vegetable Stock: To give the ratatouille a little bit of extra flavor, I used vegetable stock but you can also use water.
Olive Oil: This will be used to cook the vegetables.
Salt and Pepper: I like to season my ratatouille with a little bit of salt and pepper.
Garlic: I used one clove, but you could use more or less depending on your preference.
Parsley: This is optional, but I like to add a little bit of parsley for garnish.
Directions
Once you have roasted your bell peppers, peel and chop the tomatoes. Then, sauté the onion and garlic in a pot with some olive oil. Add the bell pepper, tomatoes, and spices. Blend until smooth.
Preheat your oven to 225 degrees Fahrenheit and begin slicing the eggplant, squash, and remaining tomatoes into thin slices. Layer the vegetables in a baking dish, starting with eggplant then tomato, yellow squash, and green squash. Repeat this process until you’ve reached the top of the dish.
Sprinkle with olive oil, salt, pepper, and chopped rosemary. Bake for 60 minutes, removing the parchment paper during the last 20 minutes. Once the vegetables are cooked through but still hold their shape, remove them from the oven.
To plate, use a ring mold to make a circular stack of vegetables in the center of a plate. Fill in the gaps with more vegetables, staggered horizontally. Slowly remove the ring mold and drizzle with olive oil and Disney Ratatouille sauce. Garnish with torn parsley and serve. Enjoy!
Cooking Tips
- Disney’s Ratatouille is a great dish for summer, but you can make it all year round. If you can’t find fresh vegetables, you can use frozen ones instead. You will have to cook them for a bit longer, but the results will be just as delicious.
- I like to use a combination of different colored bell peppers, but you could just use one color if that’s what you have on hand.
- If you want a little bit of extra flavor, try roasting the vegetables before adding them to the ratatouille. This step is optional, but it’s worth it if you have the time.
- Disney Ratatouille is best served immediately, but leftovers can be stored in the fridge for up to four days.
- This dish is vegan, but you could also add some shredded chicken or sausage if you want.
FAQs
Is Ratatouille a French dish?
Yes, ratatouille is a traditional French dish made from vegetables.
What kind of vegetables do you need for Disney Ratatouille?
I used a combination of bell peppers, tomatoes, green and yellow squash, eggplant, and onion. You could also use zucchini, mushrooms, or any other vegetable you like.
Do you have to roast the vegetables?
No, you don’t have to roast the vegetables, but it does give them a bit of extra flavor. If you’re short on time, you can skip this step.
Is Disney Ratatouille healthy?
Yes, Disney Ratatouille is a healthy dish made from vegetables. You could also add some shredded chicken or sausage to make it more hearty.
Is the dish from the movie actually Ratatouille?
Technically, the dish that Remy makes in the movie is called tian, which is very similar to ratatouille.
Disney Ratatouille Recipe
Ingredients
- 2 bellpeppers, red and yellow
- 8 midiumroma tomatoes
- 1/2 cup vegetable stock
- 1/2 cup water
- 2 sprigs rosemary, picked, divided
- 2 sprigs thyme, picked
- 1 clove garlic
- 1/2 small onion
- 3 Tbsp olive oil
- 2 medium green squash
- 2 medium yellow squash
- 2 medium Japanese eggplants
- 1 tsp salt
- 1 tsp pepper, freshly ground
- 5 leaves parsley, torn
Instructions
- After baking the bell pepper, make a small X at the bottomof each tomato.
- Bring a pot of water to a boil, then use a slotted spoon toadd the tomatoes.
- Boil for just one or two minutes, until you see the X start to open up.
- Then immediately remove the tomatoes and place them in an ice bath.
- Once they're cooled, the skins should peel right off.
- Chop five of the tomatoes into small pieces and set them aside.
- Next, heat up some olive oil in a medium pot over medium heat.
- Add an onion and garlic, and sauté for a few minutes.
- Then add the bell pepper, tomatoes, and some seasonings.
- I used salt, pepper, thyme, parsley, and basil.
- Blend until smooth.
- Now it's time to start layering the vegetables.
- Preheat your oven to 225 degrees Fahrenheit.
- Using a mandoline or vegetable slicer, slice the eggplant, squash, and remaining tomatoes into thin slices.
- Start by spreading a thin layer of the sauce on the bottom of a baking dish.
- Then start layering the vegetables, starting with eggplant, then tomato, yellow squash, and green squash.
- Repeat this process until you've reached the top of the dish.
- Then sprinkle with some olive oil, salt, and pepper.
- Chop up the remaining rosemary and sprinkle on top.
- Cut a piece of parchment paper to fit over the dish, then place in the oven and bake for 60 minutes.
- Remove the parchment during the last 20 minutes of baking.
- Once the vegetables are cooked through but still hold their shape, remove from the oven.
- To plate, use a ring mold to make a circular stack of vegetables in the center of a plate.
- Then fill in the gaps with more vegetables, staggered horizontally.
- Slowly remove the ring mold.
- Combine some of the sauce from the bottom of the dish with some olive oil, and drizzle around the outside of the vegetable stack.
- Garnish with torn parsley and serve. Enjoy!
