Remy's Ratatouille

Transform your kitchen into a scene straight out of a French countryside with Remy's Ratatouille, a vibrant and heartwarming dish inspired by the beloved animated classic. This recipe combines thinly sliced eggplant, zucchini, yellow squash, and Roma tomatoes, all artfully arranged over a rich, herb-infused tomato and bell pepper sauce. Bursting with Mediterranean flavors from garlic, fresh thyme, and basil, it’s roasted to perfection for tender, caramelized vegetables layered with zesty seasoning. Simple yet stunning, this oven-baked masterpiece is a showstopper ideal for both weeknight dinners and elegant gatherings. Serve it as a vegetarian main course or a side dish, topped with a sprinkle of Parmesan cheese for the ultimate comfort-food experience. Keywords: Ratatouille recipe, French vegetable dish, oven-roasted ratatouille, vegetarian main course, Mediterranean vegetables.

Nutriscore Rating: 80/100

Prep Time:20 mins

Cook Time:50 mins

Total Time:70 mins

Servings: 4

Ingredients

• 1 large Eggplant
• 1 large Zucchini
• 1 large Yellow squash
• 5 Roma tomatoes
• 1 Red bell pepper
• 1 Green bell pepper
• 3 tablespoons Olive oil
• 3 cloves Garlic
• 1 medium Yellow onion
• 1 can (14 ounces) Crushed tomatoes
• 5 sprigs Fresh thyme
• 6 Fresh basil leaves
• 1 teaspoon Salt
• 0.5 teaspoons Black pepper
• 1 teaspoon Balsamic vinegar
• 0 Parmesan cheese (optional, for garnish)

Directions

Step 1

Preheat your oven to 375°F (190°C).

Step 2

Slice the eggplant, zucchini, yellow squash, and Roma tomatoes into thin, uniform rounds, about 1/8 inch thick. Set aside.

Step 3

Dice the red and green bell peppers into small pieces, and finely chop the onion and garlic.

Step 4

In a large skillet over medium heat, warm 1 tablespoon of olive oil. Add the onion, garlic, and diced bell peppers. Sauté for 5-7 minutes or until softened.

Step 5

Stir in the crushed tomatoes, fresh thyme sprigs, basil leaves, salt, black pepper, and balsamic vinegar. Simmer for 10 minutes until the sauce thickens slightly. Remove the thyme sprigs.

Step 6

Spread the tomato and pepper sauce evenly across the bottom of a round baking dish (10-inch works well).

Step 7

Arrange alternating slices of eggplant, zucchini, yellow squash, and Roma tomatoes in a spiral pattern over the sauce, starting from the outer edge and working toward the center. Overlap the slices slightly as you go.

Step 8

Drizzle the remaining 2 tablespoons of olive oil evenly over the arranged vegetables. Sprinkle lightly with salt and pepper.

Step 9

Cover the dish with aluminum foil and bake for 40 minutes. Then, remove the foil and bake for an additional 10 minutes to lightly brown the vegetables.

Step 10

Remove from the oven and let it rest for 5 minutes. Garnish with fresh basil leaves and grated Parmesan cheese if desired before serving.

Nutrition Facts

Serving size	(2471.5g)

Amount per serving	% Daily Value*
Calories	688.8

Total Fat 8.2g	0%
Saturated Fat 1.8g	0%
Polyunsaturated Fat 1.0g
Cholesterol 3mg	0%
Sodium 5647.9mg	0%
Total Carbohydrate 135.9g	0%
Dietary Fiber 50.1g	0%
Total Sugars 80.4g
Protein 33.2g	0%

Vitamin D 0IU	0%
Calcium 778.9mg	0%
Iron 18.7mg	0%
Potassium 5898.7mg	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: 9.8%

Protein: 17.7%

Carbs: 72.5%