Disney Inspired Ratatouille

Bring a touch of Pixar’s Ratatouille magic into your own kitchen with this colorful, healthy, and flavorful dish. Perfect for summer produce, but delicious any time of year!
Ingredients

Vegetables

  • 2 medium yellow squash

  • 2 medium green zucchini

  • 2 medium Japanese eggplants

  • 8 medium Roma tomatoes (blanched & peeled)

Homemade Sauce

  • 1 tbsp olive oil

  • 1 small onion, diced

  • 2 cloves garlic, minced

  • 1 red bell pepper, roasted & diced

  • 1 yellow bell pepper, roasted & diced

  • 1 tsp salt

  • 1 tsp freshly ground black pepper

  • 2 sprigs fresh thyme, leaves only

  • 5 fresh parsley leaves, torn

  • 1 sprig fresh basil, torn

For Assembling

  • Olive oil (for drizzling)

  • Sea salt flakes, to taste

  • Freshly ground black pepper, to taste

  • 2 sprigs fresh rosemary, leaves picked

  • Fresh parsley, for garnish

  • Fresh chives, for garnish

Step 1: Prepare the Vegetables

  1. Trim the ends of the squash and eggplants. Slice them evenly into thin rounds using a mandolin (or carefully by hand).

  2. For the tomatoes: Bring a pot of water to a boil. Cut a small “X” on the bottom of each tomato. Blanch in boiling water for 10–15 seconds, then transfer to an ice bath to cool.

  3. Peel off the skins. Slice two tomatoes thinly for layering, and dice the remaining six for the sauce.

Step 2: Make the Sauce

  1. In a pot, heat olive oil over medium heat. Sauté onions and garlic for about 5 minutes until soft and translucent.

  2. Stir in roasted bell peppers and the diced tomatoes.

  3. Season with salt, pepper, thyme, parsley, and basil.

  4. Cook for 5–8 minutes, then remove from heat.

  5. Blend until smooth and set aside to cool.

Step 3: Assemble the Ratatouille

  1. Preheat oven to 360°F (180°C).

  2. Spread a generous layer of the sauce over the bottom of a baking dish.

  3. Arrange vegetable slices in a circular pattern: eggplant → tomato → yellow squash → green zucchini, repeating until the dish is filled.

  4. Drizzle lightly with olive oil, sprinkle with sea salt, pepper, and rosemary.

  5. Cover with parchment paper cut to fit directly over the vegetables.

Step 4: Bake & Serve

  1. Bake for 60 minutes. Remove the parchment when done.

  2. For a restaurant-style presentation: Place a ring mold on a plate, fill with layers of the baked vegetables, then carefully remove the mold.

  3. Mix leftover sauce with a little olive oil for a decorative drizzle.

  4. Garnish with fresh parsley and chives.

  5. Serve warm with toasted bread or dollops of mascarpone.