Disney's Ratatouille

Bring the magic of Pixar’s “Ratatouille” into your kitchen with this vibrant, oven-roasted Disney's Ratatouille recipe! This visually stunning dish features thinly sliced rounds of eggplant, zucchini, yellow squash, roma tomatoes, and bell peppers, meticulously arranged atop a bed of savory homemade tomato sauce infused with garlic, onion, and fresh thyme. Baked to perfection, the dish becomes a tender medley of caramelized vegetables, bursting with flavor and framed with earthy notes of olive oil and herbs. Perfect as a comforting vegetarian main or an elegant side, this ratatouille is as delicious as it is Instagram-worthy. Whether you're recreating a movie moment or exploring classic French cuisine, this recipe delivers heartwarming flavor in every bite. Ready in under 90 minutes, it’s an ideal addition to your weeknight or weekend table.

Nutriscore Rating: 77/100

Prep Time:30 mins

Cook Time:50 mins

Total Time:80 mins

Servings: 4

Ingredients

• 1 small Eggplant
• 1 medium Zucchini
• 1 medium Yellow squash
• 4 medium Roma tomatoes
• 1 medium Red bell pepper
• 1 medium Yellow bell pepper
• 3 tablespoons Olive oil
• 3 cloves Garlic
• 1 small Onion
• 1 cup Crushed tomatoes
• 2 teaspoons Fresh thyme
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 2 tablespoons Fresh parsley

Directions

Step 1

Preheat your oven to 375°F (190°C).

Step 2

Thinly slice the eggplant, zucchini, yellow squash, and Roma tomatoes into even rounds. Use a mandolin slicer for precision if available.

Step 3

Finely chop the garlic and onion.

Step 4

In a large oven-safe skillet or baking dish, heat 2 tablespoons of olive oil over medium heat.

Step 5

Sauté the garlic and onion in the skillet until softened, about 3-4 minutes.

Step 6

Add the crushed tomatoes, 1 teaspoon of fresh thyme, salt, and black pepper to the skillet. Stir to combine and simmer for 5 minutes.

Step 7

Spread the tomato sauce evenly across the bottom of the skillet or baking dish.

Step 8

Arrange the sliced vegetables in an overlapping circular pattern over the tomato sauce, alternating between eggplant, zucchini, yellow squash, Roma tomatoes, red bell pepper, and yellow bell pepper.

Step 9

Drizzle the remaining 1 tablespoon of olive oil over the vegetables. Sprinkle the top with the remaining 1 teaspoon of fresh thyme, a pinch of salt, and a dash of black pepper.

Step 10

Cover the dish with foil and bake in the preheated oven for 40 minutes.

Step 11

Remove the foil and continue to bake for an additional 10 minutes, allowing the vegetables to lightly caramelize on top.

Step 12

Remove from the oven and let rest for 5 minutes.

Step 13

Garnish with freshly chopped parsley before serving. Serve warm as a side dish or main course.

Nutrition Facts

Serving size	(1665.8g)

Amount per serving	% Daily Value*
Calories	810.5

Total Fat 45.8g	0%
Saturated Fat 7.2g	0%
Polyunsaturated Fat 4.6g
Cholesterol 0mg	0%
Sodium 4660.6mg	0%
Total Carbohydrate 94.9g	0%
Dietary Fiber 25.5g	0%
Total Sugars 53.3g
Protein 16.4g	0%

Vitamin D 0IU	0%
Calcium 245.0mg	0%
Iron 6.9mg	0%
Potassium 3640.2mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 48.1%

Protein: 7.7%

Carbs: 44.3%