Victoria is a stay-at-home mom, author, educator, and blogger at Healthy at Home. She currently lives in Colorado with her family.
From the first moment I saw the movie Ratatouille, I knew I had to make this dish. I didn't want the chopped up soup version, but the thinly sliced layered version in the movies. They really made it look delicious for just some simple vegetables in a light sauce, and the way faces the characters made eating it made me want to make some too.
I could just taste the yummy zucchini, squash, and eggplant, all in yummy tomato sauce all the way home until I made it.
I've seen tons of different recipes available online for this meal, but I really like mine simple. Chopping up all of the vegetables just seemed to ruin the dish for me.
To me, ratatouille says Italian, but it also says down home eating. It fits perfectly with spaghetti, lasagna, and chicken parmesan, but would be equally blended with a chicken fried steak and mashed potatoes.
Instead of just steaming some veggies or pulling something out of a can, why not have an elegant, sophisticated, flavorful dish that complements just about any meal? And this doesn't even mention how elegant this dish would look served to your guests "Ratatouille" style.
|Prep time||Cook time||Ready in||Yields|
1 hour 30 min
Serves approximately 8 people.
- 1 small eggplant
- 1 regular zucchini
- 1 regular yellow squash
- 1 regular red bell pepper
- 1/2 large yellow onion, chopped
- 2 large cloves garlic, sliced or minced
- 1 (8oz) can tomato puree
- 1 tablespoon + 1 tablespoon olive oil, separated
- 1/2 tablespoon thyme
- salt and pepper, to taste
- Preheat oven to 375 degrees F. Spray an oval baking dish generously with cooking spray. (You'll have to be the judge. If you're using bigger or more veggies, you'll probably want a rectangle dish. If you're making a smaller amount, you'll probably need a round dish.)
- Pour tomato puree into the bottom of an oval baking dish, the length of the dish.
- Drop garlic (sliced or minced) and your chopped onion into the sauce.
- Stir 1 tablespoon of your olive oil into the mixture and season well with salt and pepper.
- Trim off the ends of all of your veggies and remove the core of your red pepper.
- Slice all of your veggies into super thin slices, either by hand or with a kitchen mandolin (slicer).
- In your oval baking dish, on top of your tomato puree mixture, arrange your vegetable slices in a circular fashion starting around the outside of the dish going around towards the inside. Overlap each slice just a little so you can see each one below it, and alternate vegetables as you go around.
- When completed, drizzle the remainder of your olive oil over the top of your dish and season well, once again, with salt and pepper.
- Also sprinkle your thyme over the top for a little flavor and a little garnish.
- Finally cover your dish with a piece of parchment paper cut to fit inside the dish just over your veggies.
- Bake for 45 to 55 minutes until veggies are cooked all the way through, but are still firm. They should not be brown, but you should see the tomato sauce bubbling up from underneath.
- Allow to cool before serving. We typically use this as a side dish with noodles and parmesan chicken. Delicious!!
Sometimes you're just craving some yummy vegetables. And this really hits the spot for me, especially with the tomato sauce. This dish definitely doesn't disappoint.
If you're not the kind of tomato sauce freak that I am, consider some simple vegetable broth and Italian seasonings instead. You could also substitute tomato sauce for butter. Yum!
Don't be afraid to make any of these recipes your own. After all, you're not cooking for my family! You're cooking for yours!
Have fun, don't be afraid to experiment, and I'm sure you'll quickly find the perfect dish to satisfy everyone in your household.
Just writing up this recipe is making me hungry! I'm off to have some ratatouille! Enjoy!
- How to Cook a Vegetarian Ratatouille
- Ratatouille - Martha Stewart Recipes
- Ratatouille recipes - Allrecipes
© 2013 Victoria Van Ness
Muhammad Abdullah on April 11, 2019:
Wow ! And here I was thinking that this dish is just an animated fiction.
How dumb was I ....
Great article by the way.
Victoria Van Ness (author) from Fountain, CO on December 01, 2018:
Thank you for the wonderful comments. I'm so glad you enjoyed the recipe!
Denise McKnight on November 29, 2018:
This amazing!! Easy, tasty and i will be making it again and again!!
Susan Hazelton from Sunny Florida on June 04, 2018:
I love this dish. I have used many different combinations when making it. It is so delicious and good for you. Beautiful hub.
Victoria Van Ness (author) from Fountain, CO on February 28, 2018:
Thank you all for your comments. Jj, the movie may have been French but veggies and tomato sauce sound and smell Italian to me and I love to pair this dish with spaghetti, lasagna and some of my other favorite Italian dishes, but thank you.
MaryAnn, I know that there are many, many ratatouille recipes available on the internet, and it's truly hard to make a simple recipe such as this your own, but this is simply the way I made it for my family. I offer some alternatives if it isn't for you.
Jea`nne on August 28, 2017:
I just made this with my 5 year old grandchild after watching the dvd Ratatouille. It was easy and the family enjoyed the dish.
Laura on August 15, 2017:
Made this tonight and OMG it was delicious. My tweaks to make it my own: I used my homemade tomato reduction for the bottom, then French Pistou for the herbaceous layer, then topped with shaved parm. This recipe showcases veggies beautifully. Thank you so much.
Jj on August 12, 2015:
Ratatouille is French, not Italian...
Mary Norton from Ontario, Canada on June 09, 2015:
Will definitely try this. You made it sound so easy and yummy.
Victoria Van Ness (author) from Fountain, CO on October 23, 2013:
Oh, I'm so glad to hear that. This is one of my favorites! I'm thrilled you and your family enjoyed it.
kristen on October 23, 2013:
This was my first time cooking this dish and it was very well received by my family. I'll definitely be adding this recipe to my list of favorites. Thanks!!
Victoria Van Ness (author) from Fountain, CO on September 21, 2013:
It's really hard to completely "recreate" classic recipes. I don't think I've ever used a recipe exactly how it's been written. In fact, I usually don't even repeat my own recipes word for word. lol
When I cook, I'm simply using what I can find in my pantry and refrigerator, and what happens to sound good that night. Sometimes I crave a little more garlic, sometimes I want to use those beautiful peppers that have been staring at me in the fridge, and sometimes I'm just simply craving a great recipe I've used before.
I think you could easily find hints from tons of different recipes in each and every one of the magnificent meals I publish. I just have my own way of expressing each and every one. Keep reading and you'll see lots of trends in our household shining through. :)
Maryann on September 21, 2013:
Looks suspiciously like the ratatouille recipe from Smitten Kitchen from 6 years ago... http://smittenkitchen.com/blog/2007/07/rat-a-too-e...
Yet you've only been here 6 months....