If you are what you eat, then we only want to eat the good stuff, like this delicious Ratatouille!
The famous dish Remy cooks during the movie is part of the festival favorites during Epcot Festival of the Arts this year! It features eggplant, zucchini, yellow squash, tomatoes and red pepper piperade. So good!
And the good thing is you don’t have to be a chef to make it, because anyone can cook with this easy recipe:
- 2 red bell peppers, halved with the stems, ribs and seeds removed
- 1/2 yellow onion, sliced
- 3 cloves of fresh garlic, sliced
- 3 roma tomatoes
- 1 spring of thyme
- 1 spring of rosemary
- Bay leaf
- 1/2 tbsp of olive oil
- 1/4 tsp of kosher or sea salt
- 1/8 tsp of black pepper, freshly ground
- Salt and pepper to taste
- 2 zucchini
- 2 summer squash
- 4 roma tomatoes
- 2 Japanese eggplants
- 1/2 tbsp of fresh rosemary, minced
- 1/2 tbsp of fresh parsley, minced
- 1 tbsp of balsamic vinegar
- 1 clove of fresh garlic, minced finely
- 3 tbsp of olive oil
- 1 tsp of honey or brown sugar (optional)
- Salt and pepper to taste
- 1 tbsp of fresh parsley, minced
- Chives, trimmed
Roasting The Peppers
- Preheat the oven to 450F.
- Combine the red bell peppers, oil, salt and pepper.
- Roast the peppers in a 450F oven for 25-30 minutes.
- Remove from oven, place the peppers in a medium size bowl and cover with plastic wrap.
- Let rest for at least 20 minutes then remove the skins from the peppers. Reserve the peppers for later use.
For The Tomatoes
- Fill a medium sized pan with water and bring to a boil.
- Fill a large bowl with ice and water.
- Take all of the tomatoes for this dish and cut an “X” into both ends.
- Blanch the tomatoes in the boiling water for about 45 seconds.
- Immediately remove and place in the ice water bath to stop the cooking process.
- Extract from the water and remove the tomato skin. Reserve for later use.
For The Piperade
- Heat a large pan with a 1/2 tbsp of oil.
- Add the sliced onions and sweat until almost translucent.
- Add the sliced garlic and sweat for another 30 seconds.
- Quarter 3 peeled tomatoes and add them to the pan along with the sliced toasted red peppers, rosemary, thyme and bay leaf.
- Cook over medium heat, stirring occasionally, until the vegetables are cooked thoroughly and have a “jammy” texture.
- In a blender, puree the vegetables until smooth; adding water to thin, if necessary.
- Season to taste with salt and pepper.
- Reserve the completed Piperade for later use.
For The Vegetables
- Preheat oven to 325F.
- Using a mandolin or sharp knife, cute the zucchini, summer squash, tomatoes, Japanese eggplant into approximately 1/8″ thick slices.
- Coat your preferred baking dish with cooking spray or vegetable oil.
- Spoon a light an even later of the Piperade on the bottom of the baking dish.
- Layer the baking dish with the vegetables, alternating between each type.
- Continue to layer until the dish is completely full.
- Drizzle the balsamic vinaigrette over the vegetables and top with the minced rosemary and parsley.
- Cut a sheet of parchment paper to size and place on top of the vegetables.
- Cook in a 325F oven for 90 minutes.
- Place a ring mold in the center of a plate.
- With a small spatula, fill the ring mold with the vegetables vertically; then top with a horizontal layer.
- Carefully remove the ring.
- Drizzle some of the remaining Piperade and balsamic vinaigrette around the plated vegetables.
- Garnish with minced parsley and chive.
- Serve immediately.
Enjoy while you watch Ratatouille on Disney Plus!
Credit: Disney Dishes