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Ratatouille

Ratatouille is a French vegetable dish popularized by the movie ratatouille.
Prep Time1 hour
Cook Time45 minutes
Total Time1 hour 45 minutes
Course: Appetizer
Cuisine: American, French
Keyword: ratatouille, vegetables

Ingredients

For Sauce

  • 6 small tomatoes on vine (about 1 lbs)
  • 2 red bell peppers
  • 1 shallot
  • ½ yellow onion
  • 3 cloves garlic
  • 1 tbsp thyme
  • 1 tsp salt
  • ½ tsp pepper

Remaining ingredients

  • 5 roma tomatoes
  • 2 yellow squash (I couldn't find any so just left it out)
  • 2 zucchini
  • 1 eggplant
  • 1 tbsp olive oil
  • salt

Instructions

Sauce

  • Cut your bell peppers in half, then roast in the oven on the broiler at high heat until the skin is charred (about 10 minutes)
    2 red bell peppers
  • Let it rest then remove the charred skin and dice up the peppers into small pieces.
  • Using a knife, make an "x" on one end of the tomatoes.
    6 small tomatoes on vine
  • Place them into boiling water for 1-2 minutes.
  • Remove from the boiling water and place into ice water.
  • Remove the skin from the tomatoes.
  • Cut the tomatoes into smaller pieces.
  • Into a pan oven medium heat add olive oil, rough chopped onions, shallots, and garlic. Stir 1 minute.
    1 shallot, ½ yellow onion, 3 cloves garlic
  • Add our diced peppers and tomatoes along with thyme. Cover and simmer for 15 minutes.
    1 tbsp thyme
  • Blend everything together to create our sauce. It should be a thick pizza sauce consistency. Season with salt
    1 tsp salt

Remaining steps

  • Thinly slice your vegetables about 1-2 mm thick. A mandolin is the fastest way to do so but I find using a knife is most accurate and consistent. You also want your vegetables to be all about the same size.
    5 roma tomatoes, 2 yellow squash, 2 zucchini, 1 eggplant
  • Layer the bottom of your pan with sauce. I used a pan 10 inches in diameter.
  • Arrange your vegetables alternating and leaving ⅛ inch between each piece.
  • Once your pan is full, drizzle over olive oil, and salt.
    ½ tsp pepper, 1 tbsp olive oil, salt
  • Cover the top with parchment paper then into the oven at 375F for 30-45 minutes. The vegetables should be soft.