This Disney ratatouille recipe recreates the lovely dish featured in the corresponding motion picture. Vegetables that are long and narrow work well. Serve over a bed of brown rice, couscous, or spaghetti, or with crusty bread.
| Prep Time: | 45 mins |
| Cook Time: | 45 mins |
| Total Time: | 1 hr 30 mins |
| Servings: | 4 |
Ingredients
- 1 (6 ounce) can tomato paste
- ½ onion, chopped
- ¼ cup minced garlic
- ¾ cup water
- 4 tablespoons olive oil, divided
- salt and ground black pepper to taste
- 1 small eggplant, trimmed and very thinly sliced
- 1 zucchini, trimmed and very thinly sliced
- 1 yellow squash, trimmed and very thinly sliced
- 1 red bell pepper, cored and very thinly sliced
- 1 yellow bell pepper, cored and very thinly sliced
- 1 teaspoon fresh thyme leaves, or to taste
- 3 tablespoons mascarpone cheese
Instructions
- Preheat the oven to 375 degrees F (190 degrees C).
- Spread tomato paste onto the bottom of a 10-inch square baking dish. Sprinkle with onion and garlic. Stir in water and 1 tablespoon olive oil until thoroughly combined. Season with salt and pepper.
- Dotdash Meredith Food Studios
- Dotdash Meredith Food Studios
- Arrange alternating slices of eggplant, zucchini, yellow squash, red bell pepper, and yellow bell pepper, starting at the outer edge of the dish and working concentrically towards the center. Overlap slices a little to display colors.
- Dotdash Meredith Food Studios
- Drizzle vegetables with remaining 3 tablespoons olive oil; season with salt and pepper. Sprinkle with thyme leaves. Cover vegetables with a piece of parchment paper cut to fit inside.
- Dotdash Meredith Food Studios
- Dotdash Meredith Food Studios
- Bake in the preheated oven until vegetables are roasted and tender, about 45 minutes. Serve with dollops of mascarpone cheese.
- DOTDASH MEREDITH FOOD STUDIOS
Nutrition Facts
| Calories | 275 kcal |
| Carbohydrate | 25 g |
| Cholesterol | 13 mg |
| Dietary Fiber | 7 g |
| Protein | 6 g |
| Saturated Fat | 5 g |
| Sodium | 353 mg |
| Sugars | 11 g |
| Fat | 19 g |
| Unsaturated Fat | 0 g |
Reviews
lovely recipe! we made it with vegetables from our own garden.
Delicious and although time consuming, not difficult. My 16 year old made it himself.
This was delicious. Absolute favorite now.
Labor of love and it was excellent. Had it over pasta and the mascarpone was an awesome touch.
Love this dish. It’s one of my favorites. Made no adjustments to the recipe.
We made this tonight two different ways. They are both good, but we found that using tomato sauce made the veggies more tender and less mush like. We used minced garlic(a half table spoon), Tuscan seasoning, pepper, salt, and fresh thyme for the sauce. This is definitely a good recipe to try and tweak to your liking.
This was a 5/5 we have made this dish many times adding other veggies such as slices of purple onion and cremini mushrooms- rather than drizzle olive oil over top I lightly brush one side of the cut veggies with garlic and olive oil mix, I do not put any cheese on at all while baking but sprinkle Parmesan over top when serving. It’s an easy and delicious dish
I love this recipe, but make a few changes. I add sliced tofu and mushrooms instead of eggplant, sprinkle with parmesan and mozarella, serve it over quinoa for extra protein
Amazing! Added Sun-dried tomato and olive pesto instead of the tomato paste!
I followed other reviewers suggestions and used pasta sauce in place of the tomato paste and water. Everyone including kids liked it. Two thumbs up.
Ratatouille is a great dish to make in Summer when all its veggies are in season. I like this recipe because it’s less hands on. Other recipes call for roasting the veggies, making tomato sauce from scratch,simmering on the stove,etc. Also, the layered vegetables in this recipe look pretty and appetizing. I found that Chinese eggplants work better as they have a uniform slender shape. Also dicing the bell peppers works better than slicing them. I make this Ratatouille either in a 9×13 pan or in 2 pie plates.It’s good served over rice or buttered noodles.
This is very good. We found it difficult to slice the veggies into exact discs to make it look perfect, se we sliced them thin, then quartered or halved them, and tossed them in a bowl before placing on top of the base. We topped each serving with a small dollop of sour cream. We will make this again.
I made this Ratatouille for my daughter and my husband and they loved it so much and I also made it with hamburger meat so I made 2. one with nothing but Vegetables and the other one I made it with hamburger meat. it was so cool to make.
Loved it! Didn’t change a thing!
This is delightful! The fresh thyme is such a great addition- makes it really fragrant and mouth watering. I ate half the pan in one sitting- and I thought I didn’t like eggplant!
I would say cut up the vegetables a lot smaller for young children to eat, but overall the presentation and taste were beautiful.
made a lot of changes based on what i had in the house. would love to make again
I made this exactly as written, making sure not to skimp on salt and pepper, and it was lovely. The mascarpone is a must, and make sure you have a crusty baguette with some good Irish butter.
Ever since watching the movie, Ratatouille, my son has been asking me to make this. I finally did it during COVID and we all loved it, even my daughter who doesn’t eat veggies unless forced!
I just made this and it was frustrating but it looked good in the end and I am kinda scared also it took me 2 hours just to cut the veggies also I’m only 12
i added 1 lb of hamberger and 1/4 pound bacon to it the second time i made it and it made it even more hearty and filling i also added another 6 oz can of tomato paste doubled the other ingredients