Disney's Ratatouille Recipe
Serve this Remy-style ratatouille with softened goat cheese and garlic bread batons, or over couscous, rice, or orzo for a hearty main dish. A fried egg on top is a great way to make it extra cozy and add a boost of protein. With its jewel-toned colors, it’s also perfect for special occasions or sharing with dear friends around the table with a bottle of red wine. Adapted from Tasty.
Ingredients
Tomato Pepper Sauce Ingredients
- 1 tablespoon Olive Oil
- 1 medium Yellow Onion diced fine
- 1 Red Bell Pepper diced fine
- 1 Yellow Bell Pepper diced fine
- 5-10 cloves Garlic minced
- 1 can Tomato Sauce
- 1 teaspoon Dried Basil
- 1 teaspoon Dried Thyme
- 1 teaspoon Dried Oregano
- 1 teaspoon Red Pepper Flakes optional
- Kosher Salt and Pepper to taste
Ratatouille Vegetables
- 1 medium Eggplant sliced thinly, quartered if necessary
- 2 Zucchini sliced thinly
- 2 Yellow Summer Squash sliced thinly
- 5 Tomatoes meaty variety like Roma, sliced thinly
- Kosher Salt, Pepper, Red Pepper Flakes to taste
Herbed Olive Oil
- 2 tablespoon Olive Oil
- 2 tablespoon Fresh Basil chiffonade
- 2 teaspoon Fresh Thyme Leaves
- 1 teaspoon Dried Oregano
- 1 teaspoon Red Pepper Flakes optional
- 4 cloves Garlic minced
To Serve
- 6 oz Softened Goat Cheese
- Toast Points
Instructions
- Make sauce. Heat olive oil in cast iron skillet (or other oven safe skillet) until shimmering. Add onions and bell peppers, plus a pinch of kosher salt. Cook, stirring occasionally, until softened.Add garlic and cook until fragrant, about 1 minute, stirring often. Add remaining sauce ingredients and allow to simmer for a few minutes while you prep the vegetables.1 tablespoon Olive Oil, 1 medium Yellow Onion, 1 Red Bell Pepper, 1 Yellow Bell Pepper, 5-10 cloves Garlic, 1 can Tomato Sauce, 1 teaspoon Dried Basil, 1 teaspoon Dried Thyme, 1 teaspoon Dried Oregano, 1 teaspoon Red Pepper Flakes, Kosher Salt and Pepper
- Remove sauce from heat. Spread evenly on bottom of pan, then arrange vegetables in a spiral pattern starting from the outside of the pan. Think of holding cards for a game of poker, slightly fanning them out. Take a handful of veggie "cards" and spread them along the edge of the pan. Continue until all veggies are gone and spiral is complete.Sprinkle with salt, pepper and red pepper flakes.1 medium Eggplant, 2 Zucchini, 2 Yellow Summer Squash, 5 Tomatoes, Kosher Salt, Pepper, Red Pepper Flakes
- Combine all ingredients for herbed olive oil in small bowl. Using a pastry brush, brush oil and herbs over all vegetables.2 tablespoon Olive Oil, 2 tablespoon Fresh Basil, 2 teaspoon Fresh Thyme Leaves, 1 teaspoon Dried Oregano, 1 teaspoon Red Pepper Flakes, 4 cloves Garlic
- Cover with foil and bake at 375F for 25 minutes. Remove foil and continue baking for another 20 minutes, until vegetables are fork tender.
- Serve with toast points and softened goat cheese. Enjoy!6 oz Softened Goat Cheese, Toast Points
Notes
- Cut to size. The best way to ensure a perfectly cooked ratatouille is to get the vegetables cut to the same thickness. I love using a mandoline with a 1.5mm guard for perfectly uniform pieces, but you can achieve a similar result with a sharp knife, a cutting board, and concentration. If possible, I also recommend looking for vegetables that are roughly the same diameter, or cutting larger elements like the eggplant into quarters to match your other veggies.
- Different sizes = different cook times. The thickness of your veggies and the size/material of your baking pan will affect how long your ratatouille tian takes to bake. Thinner slices and cast-iron cookware will make things go more quickly than thicker slices and glass/porcelain bakeware.
- Keep ‘em separate. Once you slice everything, it's easiest if you keep the sliced vegetables in their own separate piles on a (preferably parchment paper-lined) sheet pan. Then, act like you're playing a game of poker (or Go Fish!) and arrange a single fanned out grouping of veggies in your hand to make it easy to layer.
Storage Instructions
- Refrigeration. Store leftovers in an airtight container in the fridge for up to 4 days. The flavors actually deepen as it sits, making it even more delicious the following day. (If you are using an enameled skillet, you can also wrap that well with plastic wrap and foil if you prefer. Just don’t leave the tomato sauce in un-enameled cast-iron for extended periods as it can damage the pan’s seasoning and negatively impact the flavor of the ratatouille.)
- Freezing. Ratatouille freezes well! Transfer cooled portions into freezer-safe containers or a well-wrapped freezer-safe baking dish and freeze for up to 3 months.
- Reheating. Warm gently in a covered skillet over medium-low heat until hot, or reheat in a 350°F oven for about 15–20 minutes. You can also microwave individual portions in 1-minute bursts until warmed through.
- Prep ahead. The tomato-pepper sauce can be made up to 3 days in advance and kept in the fridge. Vegetables can be sliced a day ahead and stored in airtight containers with a paper towel to absorb extra moisture for easy assembly.
Nutrition
Calories: 244kcalCarbohydrates: 23gProtein: 11gFat: 14gSaturated Fat: 5gCholesterol: 13mgSodium: 718mgPotassium: 1163mgFiber: 8gSugar: 14gVitamin A: 2395IUVitamin C: 105mgCalcium: 125mgIron: 4mg
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