Disney Ratatouille Recipe From Scratch With Homemade Sauce
Disney Ratatouille is a delicious and healthy dish that you can make at home. It's perfect for summer, but you can enjoy it all year round.
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.
Nutrition
Calories: 101kcalCarbohydrates: 2gProtein: 1gFat: 11gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gSodium: 701mgPotassium: 23mgFiber: 1gSugar: 1gVitamin A: 63IUVitamin C: 1mgCalcium: 6mgIron: 1mg
Tried this recipe?Let me know how it was!