Easy Disney-Style Ratatouille (Just Like the Movie)
This colorful Disney-style ratatouille is inspired by the beautiful vegetable dish from Ratatouille. Thin slices of eggplant, zucchini, squash, and tomato are layered over a rich tomato-pepper sauce and baked until tender.
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Where Is Disney Ratatouille From?
Inspired by Disney’s Ratatouille, this classic French vegetable dish is simple, colorful, and full of flavor.
Ingredients for Disney-Inspired Ratatouille Recipe
For the Vegetables: Thinly sliced eggplant, zucchini, yellow squash, tomatoes, roasted bell peppers, plus onion and garlic.
For the Sauce: Diced tomatoes simmered with olive oil, vegetable stock, herbs (thyme, rosemary, or basil), salt, and black pepper.
For Garnish (Optional): Fresh parsley or chives for a bright finish.
How To Make Disney Ratatouille From Scratch
This recipe is very easy, even if it takes a little time. To start, prepare the vegetables by trimming and thinly slicing the yellow and green squash, eggplants, and other veggies.
Blanch and peel the tomatoes, then slice some and dice the rest. Sauté onion and garlic, add the sauce ingredients, simmer, and blend until smooth.
Spread the sauce in a baking dish and arrange the sliced vegetables in a spiral. Drizzle with olive oil, season, cover with parchment, and bake for 45–60 minutes.
Place the vegetables in a ring mold, remove it carefully, then garnish with tomato sauce, olive oil, parsley, and chives.
Keesha’s Tips & Tricks
- Mix Up the Peppers: I love using a mix of colorful bell peppers for that pretty pop on the table, but if I’ve only got one kind in the fridge, it still comes out great.
- Roast for Extra Flavor: If I’ve got the time, I roast the veggies first. It adds this deep, sweet flavor that really brings the dish to life.
What to Serve with Disney Ratatouille
Serve Disney ratatouille with Homemade Garlic Bread, Grilled chicken, or one of these Rice dishes. They make the vegetables more filling without overpowering them.
How to Store Disney Ratatouille
Store any leftovers in an airtight container in the fridge for up to 4 days. Reheat gently in the oven or microwave until warmed through. If it looks a little dry, add a small splash of vegetable stock or water to loosen it up.
FAQs about Disney Ratatouille
More Disney-Inspired Recipes
If you want to make other magical Disney recipes, try my Beauty and the Beast Apple Pastry Roses, Delicious Snow White Apple Pie, and Mulan Breakfast Porridge. Princess Tiana’s Famous Gumbo, or The Princess and the Frog Beignets.
Disney Ratatouille Recipe From Scratch With Homemade Sauce
Ingredients
For the vegetables
- 2 medium yellow squash
- 2 medium green squash
- 2 medium Japanese eggplants
- 8 medium Roma tomatoes, blanched and peeled
For the sauce
- 1 tbsp olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 red bell pepper, roasted and diced
- 1 yellow bell pepper, roasted and diced
- 1 tsp salt
- 1 tsp freshly ground black pepper
- 2 sprigs fresh thyme, picked
- 5 leaves fresh parsley, torn
- 1 sprig fresh basil, torn
Assembling the ratatouille
- Olive oil, for drizzling
- Sea salt flakes, to taste
- Freshly ground black pepper, to taste
- 2 sprigs rosemary, picked
- Fresh parsley, for garnish
- Fresh chives, for garnish
Instructions
Prepare the vegetables
- To start, top and tail the vegetables to remove any roots and hard bits. Then, slice the yellow squash, green squash, and eggplants on a mandolin. You can also get them thinly sliced by hand.
- Next, bring a pot of water to a rolling boil. Make a small X incision at the bottom of each tomato. Then, place the tomatoes in the boiling water for 10-15 seconds.
- Remove the tomatoes from the boiling water and place them in a bowl filled with ice and water. Allow them to cool completely.
- Once they are cooled, peel their skin off and discard it. Keep the peeled tomatoes aside on a chopping board.
- Then, using a knife, make 2 two tomatoes thinly sliced. They won't slice on a mandolin because they are too soft and juicy. The remaining six tomatoes can be diced.
Make the sauce
- To start, heat some olive oil in a pot over medium heat. Then, add the onions and garlic and allow them to saute for about 5 minutes. Or until the onions become translucent.
- Then, add the roasted diced bell peppers and the diced peeled tomatoes.
- Add your seasoning ingredients including salt, pepper, thyme, parsley, and basil.
- Give the mixture a good stir and allow them to cook for 5-8 minutes.
- Remove them from the heat and blend the ingredients until they are smooth.
- Set the blended sauce aside and allow it to cool completely.
Assemble the ratatouille
- Preheat your oven to 360ºF (180ºC).
- To start, spread a generous layer of sauce on the bottom of your baking dish.
- Then, layer the thinly sliced vegetables in a circle starting from outer edge with the eggplant, then tomato, yellow squash, and finally green squash concentrically towards the center. Only create one layer of thinly sliced vegetables.
- Finally, drizzle the vegetables with some olive oil and season salt, pepper, and chopped fresh rosemary.
- Top the baking dish with a piece of parchment paper that fits perfectly inside to cover vegetables.
Bake and finish off the ratatouille
- Bake in the preheated oven for about 60 minutes.
- Once baked, remove the dish from the oven and take off the parchment paper sheet.
- Place a ring mold on the plate of your choice. Then, add a spoonful of ratatouille vegetables and place it inside.
- Keep stacking vegetables until the ring is completely filled. Wipe away any juices that run out underneath the ring.
- Carefully remove the ring and clean up any juices flowing out.
- Finally, combine some of your leftover baked sauce with olive oil. Use it to garnish the plate. Finish off your dish with fresh parsley and a few sprigs of chives.
- Serve with dollops of mascarpone cheese or toasted bread.
