Best 3 Remys Ratatouille Recipes

Remy's Ratatouille, the iconic dish from the beloved Disney film, is a vibrant and flavorful Provencal vegetable stew that has captured the hearts and taste buds of audiences worldwide. Inspired by the culinary genius of the animated rat chef, this delectable dish is a symphony of textures and flavors, featuring fresh summer vegetables, aromatic herbs, and a rich tomato sauce. Whether you're a seasoned cook or a novice in the kitchen, embarking on a culinary adventure to recreate Remy's Ratatouille is a rewarding experience that will leave you and your loved ones savoring every bite.

Check out the recipes below so you can choose the best recipe for yourself!

DISNEY'S RATATOUILLE

Disney's Ratatouille image

The beautiful ratatouille served up in the movie by the same name. Long and narrow vegetables work best. Serve over a bed of brown rice, couscous, pasta or other starch, or with crusty bread.

Provided by Juli Warfel Bitler

Categories Side Dish Vegetables Eggplant

Time 1h30m

Yield 4

Number Of Ingredients 14

Ingredients

1 (6 ounce) can tomato paste
½ onion, chopped
¼ cup minced garlic
1 tablespoon olive oil
¾ cup water
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
3 tablespoons olive oil, or to taste
1 teaspoon fresh thyme leaves, or to taste
3 tablespoons mascarpone cheese

Steps:

Preheat the oven to 375 degrees F (190 degrees C).
Spread tomato paste into the bottom of a 10x10-inch baking dish. Sprinkle with onion and garlic and stir in 1 tablespoon olive oil and water until thoroughly combined. Season with salt and black pepper.
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 the slices a little to display the colors. Drizzle the vegetables with 3 tablespoons olive oil and season with salt and black pepper. Sprinkle with thyme leaves. Cover vegetables with a piece of parchment paper cut to fit inside.
Bake in the preheated oven until vegetables are roasted and tender, about 45 minutes. Serve with dollops of mascarpone cheese.

Nutrition Facts : Calories 275.1 calories, Carbohydrate 25 g, Cholesterol 13.1 mg, Fat 19.1 g, Fiber 7.4 g, Protein 5.7 g, SaturatedFat 4.6 g, Sodium 353 mg, Sugar 10.9 g

RATATOUILLE RECIPE BY TASTY

Ratatouille Recipe by Tasty image

Here's what you need: eggplants, roma tomatoes, yellow squashes, zucchinis, olive oil, onion, garlic, red bell pepper, yellow bell pepper, salt, pepper, can of crushed tomatoes, chopped fresh basil, chopped fresh basil, garlic, Chopped fresh parsley, fresh thyme, salt, pepper, olive oil

Provided by Robin Broadfoot

Categories Dinner

Yield 8 servings

Number Of Ingredients 20

Ingredients

2 eggplants
6 roma tomatoes
2 yellow squashes
2 zucchinis
2 tablespoons olive oil
1 onion, diced
4 cloves garlic, minced
1 red bell pepper, diced
1 yellow bell pepper, diced
salt, to taste
pepper, to taste
28 oz can of crushed tomatoes
2 tablespoons chopped fresh basil, from 8-10 leaves
2 tablespoons chopped fresh basil, from 8-10 leaves
1 teaspoon garlic, minced
2 tablespoons Chopped fresh parsley
2 teaspoons fresh thyme
salt, to taste
pepper, to taste
4 tablespoons olive oil

Steps:

Preheat the oven for 375˚F (190˚C).
Slice the eggplant, tomatoes, squash, and zucchini into approximately ¹⁄₁₆-inch (1-mm) rounds, then set aside.
Make the sauce: Heat the olive oil in a 12-inch (30-cm) oven-safe pan over medium-high heat. Sauté the onion, garlic, and bell peppers until soft, about 10 minutes. Season with salt and pepper, then add the crushed tomatoes. Stir until the ingredients are fully incorporated. Remove from heat, then add the basil. Stir once more, then smooth the surface of the sauce with a spatula.
Arrange the sliced veggies in alternating patterns, (for example, eggplant, tomato, squash, zucchini) on top of the sauce from the outer edge to the middle of the pan. Season with salt and pepper.
Make the herb seasoning: In a small bowl, mix together the basil, garlic, parsley, thyme, salt, pepper, and olive oil. Spoon the herb seasoning over the vegetables.
Cover the pan with foil and bake for 40 minutes. Uncover, then bake for another 20 minutes, until the vegetables are softened.
Serve while hot as a main dish or side. The ratatouille is also excellent the next day--cover with foil and reheat in a 350˚F (180˚C) oven for 15 minutes, or simply microwave to desired temperature.
Enjoy!

Nutrition Facts : Calories 230 calories, Carbohydrate 32 grams, Fat 11 grams, Fiber 8 grams, Protein 5 grams, Sugar 16 grams

REMY'S RATATOUILLE

Remy's Ratatouille image

I found a version of this recipe online, and made a couple of changes to suit my tastes, since I can't stand bell peppers of any kind! Select eggplant, zucchini, squash and tomatoes that are about the same size in diameter.

Provided by Carol

Categories Vegetable

Time 1h25m

Yield 4 serving(s)

Number Of Ingredients 11

Ingredients

1/2 onion, finely diced
2 garlic cloves, very thinly sliced
1 cup tomato puree
2 tablespoons olive oil, divided
1 small eggplant (Chinese eggplant)
1 small zucchini
1 small yellow squash
2 roma tomatoes
4 sprigs fresh thyme
1 teaspoon salt
1/4 teaspoon black pepper

Steps:

Preheat oven to 375 degrees F.
Cut a piece of parchment to fit about half way down an oval baking dish, about 10" in the longest direction.
Pour tomato puree into bottom of baking dish.
Drop the sliced garlic cloves and diced onion into the sauce.
Stir in 1 tablespoon of the olive oil and season with half the salt and pepper, stirring to mix evenly.
Trim the ends off the eggplant, zucchini, yellow squash, and tomatoes. Using a mandoline slicer, slice each vegetable very thin, about 1/8" thick.
Arrange slices on top of the tomato sauce in a large spiral, overlapping each vegetable slightly, and keeping the order the same (All the vegetables may not fit, as this is more about presentation).
Drizzle the remaining olive oil on top and season with remaining salt and pepper.
Remove thyme leaves from stems and sprinkle on top.
Cover with parchment paper.
Bake for 45 to 55 minutes, until vegetables have released their liquid and are clearly cooked, but with some structure left.
Serve by scooping up layers with some sauce below, trying not to disturb the overlapping slices.

Tips:

Mise en place: Before you start cooking, gather and prep all your ingredients and utensils. This will make the cooking process smoother and more efficient.
Use fresh, high-quality ingredients: The quality of your ingredients will greatly impact the taste of your dish. Whenever possible, use fresh, locally sourced ingredients.
Pay attention to cooking times and temperatures: Overcooking can ruin a dish. Use a timer to ensure that you cook each ingredient for the correct amount of time, and use a thermometer to ensure that you reach the correct internal temperature.
Season your food to taste: Don't be afraid to adjust the seasonings in a recipe to suit your own taste. Start with a small amount and add more to taste.
Garnish your dishes: A simple garnish can add a touch of elegance and make your dish more appealing.

Conclusion:

Ratatouille is a delicious and versatile dish that can be enjoyed by people of all ages. It is a great way to use up summer vegetables, and it can be served as a main course or a side dish. With a little planning and effort, you can easily make a delicious ratatouille at home. So next time you're looking for a healthy and flavorful dish, give ratatouille a try!