This dish was inspired by the movie “Ratatouille”. After we watched this movie, my husband and son decided that they would like to try ratatouille. I wanted to find a real Remy’s ratatouille recipe and I’ve found it on PixarPlanet website. I slightly adapted it and the ratatouille turned out excellent! It is both visually beautiful and quite delicious.
This recipe was adapted from Thomas Keller’s Confit Biyaldi for Pixar’s Ratatouille.
“You must be imaginative, strong-hearted. You must try things that may not work, and you must not let anyone define your limits because of where you come from. Your only limit is your soul. What I say is true – anyone can cook… but only the fearless can be great.” – Chef Gusteau of Ratatoutille the movie.
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Ingredients
For the piperade (bottom layer):
1/2 red bell pepper, seeds and ribs removed
1/2 yellow bell pepper, seeds and ribs removed
1/2 orange bell pepper, seeds and ribs removed
2 tablespoons extra-virgin olive oil
1 clove of garlic, minced
1/2 cup of finely diced yellow onion
3 tomatoes, peeled, seeded and finely diced, juices reserved
1 sprig fresh thyme (dry thyme will work as well)
1 sprig flat-leaf parsley
Salt
1 medium zucchini sliced in 1/16 -inch- thick rounds
1 yellow squash sliced into 1/16 -inch- thick rounds
4 Roma tomatoes, sliced into 1/16 -inch- thick rounds
1 clove of garlic, minced
2 teaspoons extra-virgin olive oil
1/8 teaspoon fresh thyme leaves (dry thyme will work as well)
Salt and freshly ground black pepper
4 tablespoon balsamic vinegar
2 tablespoon extra-virgin olive oil
Fresh thyme, parsley
Salt and freshly ground black pepper
– 8” round casserole dish
– Mandoline slicer
Instructions
1. Preheat oven to 450 degrees. Line a baking sheet with foil, place pepper halves on baking sheet, cut side down. Roast until skins loosen, about 15 minutes.
2. Remove peppers from oven and let them cool down. Reduce oven temperature to 350 degrees.
3. Peel peppers and discard skins, finely chop, then set aside.
4. In a medium skillet over low heat, combine oil, garlic, and onion and sauté until very soft but not browned, about 5-7 minutes.
5. Add tomatoes, their juices, thyme, and parsley.
6. Bring to a simmer over low heat and cook until very soft and little liquid remains about 8 minutes. Do not brown.
7. Add peppers and simmer to soften them.
9. Puree mixture in a food processor – pulse 3-4 times, do not overprocess, puree doesn’t have to be smooth.
Prepare vegetables.
Arrange 10-12 alternating slices of vegetables down the center. Around the center, arrange vegetables straight up alternating eggplant, zucchini, yellow squash, and tomatoes. Set aside.
Uncover and bake for another 10 minutes.
5. To make vinaigrette, in a small bowl whisk together reserved 4 tbsp piperade, oil, vinegar, herbs, and salt and pepper to taste.
You can serve ratatouille with rice.
Bon Appétit!
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I just stumbled upon your website via Pintest…and love many of your recipes. I share similar interests with yours, and am looking forward to trying the cheese pancakes….:-)
Thank you so much for your kind words! I hope you will enjoy the cheese pancakes!