Ratatouille Inspired by the Animated Film
Dive into the culinary magic of "Ratatouille Inspired by the Animated Film," a vibrant and wholesome dish that’s as visually stunning as it is flavorful. This recipe recreates the iconic dish from the beloved movie, featuring an artful arrangement of thinly sliced eggplant, zucchini, yellow squash, roma tomatoes, and sweet bell peppers, all layered atop a rich, herb-infused tomato sauce. Carefully baked to tender perfection, the vegetables create a spiral of color and flavor that’s both hearty and healthy. With hints of garlic, thyme, and fresh basil, this dish delivers a balanced medley of Mediterranean-inspired flavors. Perfect as a warm, comforting centerpiece or a side dish, this oven-baked masterpiece is easy to prepare yet impressive enough for any occasion—ideal for foodies, vegetarians, and fans of the film alike. Serve it with crusty bread for an unforgettable dining experience!
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Recipe Information
Ingredients
- 1 medium eggplant
- 1 medium zucchini
- 1 medium yellow squash
- 4 medium roma tomatoes
- 1 medium red bell pepper
- 1 medium yellow bell pepper
- 2 cloves garlic
- 1 small onion
- 3 tablespoons olive oil
- 2 tablespoons tomato paste
- 1 cup crushed tomatoes
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 5 leaves fresh basil
- 1 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
Preheat your oven to 375°F (190°C).
Slice the eggplant, zucchini, yellow squash, roma tomatoes, red bell pepper, and yellow bell pepper into thin, even rounds (about 1/8 inch thick). Set aside.
In a medium saucepan over medium heat, add 1 tablespoon of olive oil. Mince the garlic and finely dice the onion, then sauté them in the saucepan until softened, about 3 minutes.
Add the tomato paste, crushed tomatoes, dried thyme, dried oregano, salt, and black pepper to the saucepan, stirring to combine. Let simmer for about 5 minutes to meld the flavors.
Spread the tomato sauce evenly across the bottom of a round or oval baking dish.
Arrange the sliced vegetables on top of the sauce in an alternating pattern (eggplant, zucchini, yellow squash, roma tomato, red bell pepper, yellow bell pepper). Start from the outer edge of the dish and spiral inward until the dish is filled.
Drizzle the arranged vegetables with the remaining 2 tablespoons of olive oil and sprinkle with a pinch of salt and pepper.
Cover the dish with a piece of parchment paper cut to fit snugly over the vegetables. Place in the preheated oven and bake for 40 minutes.
After 40 minutes, remove the parchment paper and bake uncovered for an additional 15-20 minutes, or until the vegetables are tender and slightly caramelized on the edges.
Remove from the oven and garnish with fresh basil leaves before serving.
Serve hot or warm, either as a main dish with crusty bread or as a side dish to complement your favorite entrée.
Nutrition Facts
Calories |
827 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 46.1 g | 59% | |
| Saturated Fat | 7.3 g | 36% | |
| Polyunsaturated Fat | 4.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4872 mg | 212% | |
| Total Carbohydrate | 98.9 g | 36% | |
| Dietary Fiber | 30.3 g | 108% | |
| Total Sugars | 57.9 g | ||
| Protein | 17.7 g | 35% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 243 mg | 19% | |
| Iron | 8.0 mg | 44% | |
| Potassium | 4121 mg | 88% | |
*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.
