Disney inspired Ratatouille
Have you ever watched a cooking scene in a movie and were immediately inspired
to recreate the dish? That happens to me quite a lot. To be honest, I’ve never heard about Ratatouille until I watched the Disney movie that conveniently has the same name as the dish. And yes, it’s a cartoon and I love it. Don’t judge me.
After doing some research, I discovered that Ratatouille is actually a very popular dish in France.Some people cut all ingredients into cubes and sauté or steam them. Others (me included) prefer to slice the vegetables into thin strips and layer them in a casserole dish to be baked in a creamy roasted pepper sauce until perfection.
Ingredients
Roasted Pepper Sauce (Double the recipe if desired)
Roasted Pepper Sauce (Double the recipe if desired)
2 medium tomatoes
1 onion
1 tbsp grapeseed oil
salt and pepper
Vegetables
2 medium zucchinis
2 small eggplants
3-4 medium tomatoes
Herbal Seasoning
2-3 tbsp grapeseed oil
2-3 garlic cloves, minced
¼ cup fresh dill, chopped
¼ cup fresh parsley, chopped
salt and pepper
Directions
Roasted Pepper Sauce
Preheat the oven to 180C/350F. Place whole peppers on a baking tray and roast for 40-45 minutes until they become soft.
Place roasted peppers in a bowl. Cover and let cool for about an hour.
Meanwhile, peel the tomatoes and roughly chop them with the onion.
After an hour, peel and core the peppers with your hands. Cut into small pieces.
Heat oil in a large pot. Then, add onion and cook for 4-5 minutes over medium heat until it becomes translucent.
Add cut peppers and cook for 2-3 minutes.
Add tomatoes to the pot and season the sauce with salt and pepper. Continue cooking for 5-7 minutes until the sauce thickens up.
Place the sauce in a blender and blend until smooth.
Vegetables
Thoroughly wash and dry the vegetables. Using a sharp knife or a mandolin slicer, cut zucchinis, eggplants and tomatoes into circles that are ½ inch thick.
Herbal Seasoning
Combine all ingredients in a small bowl and mix well.
Assembling the Ratatouille
To assemble the Ratatouille, preheat the oven to 180C/350F and pour the sauce into the casserole. Place sliced vegetables along the outer edge of the dish alternating them to create a pattern. Add as many slices as needed to fill the gap in the middle.
Pour the herbal seasoning over the vegetables and cover the casserole dish with a lid or a piece of parchment paper. Bake for about an hour.
To serve, add roasted vegetables to each plate with a generous amount of the sauce. Sprinkle fresh herbs on top if desired.
Place roasted peppers in a bowl. Cover and let cool for about an hour.
Meanwhile, peel the tomatoes and roughly chop them with the onion.
After an hour, peel and core the peppers with your hands. Cut into small pieces.
Heat oil in a large pot. Then, add onion and cook for 4-5 minutes over medium heat until it becomes translucent.
Add cut peppers and cook for 2-3 minutes.
Add tomatoes to the pot and season the sauce with salt and pepper. Continue cooking for 5-7 minutes until the sauce thickens up.
Place the sauce in a blender and blend until smooth.
Vegetables
Thoroughly wash and dry the vegetables. Using a sharp knife or a mandolin slicer, cut zucchinis, eggplants and tomatoes into circles that are ½ inch thick.
Herbal Seasoning
Combine all ingredients in a small bowl and mix well.
Assembling the Ratatouille
To assemble the Ratatouille, preheat the oven to 180C/350F and pour the sauce into the casserole. Place sliced vegetables along the outer edge of the dish alternating them to create a pattern. Add as many slices as needed to fill the gap in the middle.
Pour the herbal seasoning over the vegetables and cover the casserole dish with a lid or a piece of parchment paper. Bake for about an hour.
To serve, add roasted vegetables to each plate with a generous amount of the sauce. Sprinkle fresh herbs on top if desired.
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