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Ratatouille

Bringing Disney’s ratatouille to your dinner table!

Fun fact: the signature dish Rémy serves at the end of Ratatouille isn’t technically a ratatouille; it’s a tian, featuring a delicious, rustic sweet red pepper and tomato sauce topped with thinly sliced Mediterranean vegetables and finished with a garlic & herb oil. Serve over a bed of rice, quinoa, pasta or other starch, pop a fried egg on top of it or simply serve it with some crusty French bread; the possibilities are endless.

  • Prep Time: 30 minutes
  • Total Time: 1 hour 30 minutes
  • Yield: 6 1x
  • Category: Vegan, Vegetarian, Sides, Veggies

Ingredients

Scale
For the sauce:
  • 1 tbsp extra-virgin olive oil
  • 1 onion, finely chopped
  • 2 red sweet pointed peppers (Romano peppers), diced
  • sea salt and freshly-ground black pepper
  • 2 garlic cloves, minced
  • 1/2 tbsp herbes de Provence
  • 400 g passata
  • 5 g fresh basil, roughly chopped
For the ratatouille:
  • 400 g courgette
  • 400 g aubergine
  • 400 g plum or large vine tomatoes
  • sea salt and freshly-ground black pepper
  • 3 tbsps extra-virgin olive oil
  • ¼ tsp garlic granules
  • 1 heaped tsp herbes de Provence

Instructions

Making the sauce

  1. Heat the extra-virgin olive oil in a medium saucepan over medium-low heat. Add the onion and red pepper, season with a good pinch of sea salt and freshly-ground black pepper and cook, stirring occasionally, until softened, 6 to 8 minutes.
  2. Add the garlic and herbs and cook, stirring constantly, until fragrant, around 1 minute.
  3. Add the passata and bring to a simmer. Turn the heat down to medium-low and cook uncovered for 10 minutes, stirring occasionally.
  4. Remove the saucepan from the heat and stir in the fresh basil. Taste and season with sea salt and freshly-ground pepper.

Making the ratatouille

  1. Heat the oven to 200℃ / fan 180℃. While the sauce is simmering, thinly slice the courgette, aubergine and tomato.
  2. Spread the sauce onto the base of a medium roasting tin. Layer the sliced vegetables over the sauce, either in rows or in a spiral. Season with sea salt and freshly ground black pepper.
  3. Combine the olive oil, garlic granules, dried thyme, dried basil and dried parsley in a small bowl. Brush or spoon the oil over the vegetables.
  4. Cover with foil and bake for 40 minutes; remove foil and bake for another 20 minutes. Enjoy!

Did you make this recipe?

Leave a comment below and share a photo on Instagram, tagging @zenaskitchen. I can't wait to see what you've made!

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