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The Best Ever Ratatouille recipe

Updated on April 3, 2013
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3 stars from 91 ratings of The Best Ever Ratatouille recipe

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.

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.

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?

Cook Time

Prep time: 45 min
Cook time: 45 min
Ready in: 1 hour 30 min
Yields: Serves approximately 8 people.

Ingredients

  • 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

Instructions

  1. 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.)
  2. Pour tomato puree into the bottom of an oval baking dish, the length of the dish.
  3. Drop garlic (sliced or minced) and your chopped onion into the sauce.
  4. Stir 1 tablespoon of your olive oil into the mixture and season well with salt and pepper.
  5. Trim off the ends of all of your veggies and remove the core of your red pepper.
  6. Slice all of your veggies into super thin slices, either by hand or with a kitchen mandolin (slicer).
  7. 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.
  8. When completed, drizzle the remainder of your olive oil over the top of your dish and season well, once again, with salt and pepper.
  9. Also sprinkle your thyme over the top for a little flavor and a little garnish.
  10. Finally cover your dish with a piece of parchment paper cut to fit inside the dish just over your veggies.
  11. 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.
  12. Allow to cool before serving. We typically use this as a side dish with noodles and parmesan chicken. Delicious!!

Nutritional Information

Nutrition Facts
Serving size: 1 serving out of 8
Calories 34
Calories from Fat81
% Daily Value *
Fat 9 g14%
Carbohydrates 12 g4%
Fiber 4 g16%
Protein 3 g6%
Cholesterol 6 mg2%
Sodium 225 mg9%
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.
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Sometimes you're just craving some yummy vegetables and this really hits the spot for me, especially with the tomato sauce.

If you're not the kind of tomato sauce freak that I am, consider so 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 fin the perfect dish to satisfy everyone in your household.

Just writing this recipe is making me hungry!

Comments

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    • profile image

      Maryann 3 years ago

      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....

    • VVanNess profile image
      Author

      Victoria Van Ness 3 years ago from Prescott Valley

      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. :)

    • profile image

      kristen 3 years ago

      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!!

    • VVanNess profile image
      Author

      Victoria Van Ness 3 years ago from Prescott Valley

      Oh, I'm so glad to hear that. This is one of my favorites! I'm thrilled you and your family enjoyed it.

    • aesta1 profile image

      Mary Norton 2 years ago from Ontario, Canada

      Will definitely try this. You made it sound so easy and yummy.

    • profile image

      Jj 22 months ago

      Ratatouille is French, not Italian...

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