This week, we are immersing ourselves in the Walt Disney film, Ratatouille with our very own Ratatouille Themed Dinner!
Invite your guests for dinner at La Ratatouille! This Disney dinner is packed with delicious recipes, decor ideas, and a full menu. Bon appetit!
This delicious layered Ratatouille recipe is not only beautiful but it is absolutely packed with flavor! It is the perfect dish for vegetarians or vegans.
One of the earliest SK recipes, I have yet to find an easier (or prettier) ratatouille recipe.
Ratatouille Casserole is a classic baked vegetable dish from the south of France, featuring tomatoes, zucchini, and eggplant.
This baked ratatouille is also known as confit byaldi, created by Chef Thomas Keller and the inspiration to the ratatouille dish from the Pixar movie, Ratatouille. It consists of layers of zucchini, squash, eggplant, and tomatoes shingled on top of a layer of piperade sauce made of red bell pepper, tomatoes, aromatics, and herbs. This dish is simple, refreshing, and super tasty.
Invite your guests for dinner at La Ratatouille! This Disney dinner is packed with delicious recipes, decor ideas, and a full menu. Bon appetit!
Getting your daily intake of veggies never tasted so good.
This flavorsome French vegetable stew contains zucchini eggplant and bell peppers simmered in garlicky tomato sauce and herbs and can be ready in an hour. Serve ratatouille as an appetizer on crostini, a side dish with meat, poultry or fish, or as vegetarian main dish. Adapted from Craig Claiborn's Recipe
This Ratatouille recipe comes together quickly for a fresh weeknight dinner. Plus, it's suitable for gluten free, paleo and vegan diets!
A dinner to make August feel more civilized.
Pronouced rat-tuh-TOO-ee, this traditional French dish will be sure to impress at your next lunch or dinner party. Fun to make and packed full of vegetables, our simple Ratatouille recipe will be a hit with all ages.
This slow-cooked lamb shoulder with a fresh fig pistachio salsa from The Ottolenghi Test Kitchen is an impressive centrepiece for any dinner party or upgraded Sunday roast.
A beautiful fresh and summery dish with courgettes, aubergines, lots of tomatoes - simple and so tasty. Served with incredible pan griddled bread.
This Ratatouille recipe comes together quickly for a fresh weeknight dinner. Plus, it's suitable for gluten free, paleo and vegan diets!
A Classic French Provencal Ratatouille is a hallmark of summer. Filled with late summer veggies and fragrant herbs. An easy oven-baked dish, versatile and even freezer friendly.
Thomas Keller, famed chef and owner of The French Laundry, Per Se, Ad Hock, and Bouchon, was the food consultant for Pixar to help create the signature dish for their 2007 film, Ratatouille. Keller's upscale layered variation of ratatouille (actually called confit byaldi) they used for the film has been floating around cyber space for ages, but I've just now gotten around to cooking it. Aaron and I are huge Pixar fans and have seen almost every one of their films in theaters (often on opening night). I even dressed as WALL-E for Halloween a few years ago- so fun! After Ratatouille first came out I searched for the recipe, but to no avail. It wasn't until a couple years ago that I thought to look for it again, and low and behold, it was all over the internet. As you can imagine I was very pleased. Anytime we bring up Ratatouille (the movie or the dish), Aaron and I can't help quoting the film. We particularly love it when the terrifying food critic, Anton Ego, is asked what he would like for dinner and exclaims: "Surprise me!" I find myself saying, "surprise me," in Anton's deep, menacing voice even to questions that don't warrant that response (I just like the way it sounds). *SPOILER ALERT* In the end, Remy the rat does in fact surprise Anton with the humble yet elegant peasant dish you see before you, flooding Anton's thoughts with fond childhood memories of his mother cooking ratatouille at home. I nearly cry every time! Every time. Ratatouille is such a simple yet delicious Provencal dish. It celebrates summer's bounty by using tomatoes, peppers, eggplant, zucchini, and summer squash- so much veg! Slicing the vegetables paper thin elevates the ratatouille to a more sophisticated level, while cooking it in a cast iron skillet still gives it that rustic feel. Yes, slicing the vegetables takes some time, but relax, have a glass of wine, listen to some music, and enjoy the meditative process (if you have a mandoline, use it for the squash!). It's definitely worth the wait and so much fun to eat! We loved this dish so much, I've made it several times in the past month. After a trip to the Santa Cruz farmer's market while visiting family in California a couple weeks ago, I made this dish for my brother and sister-in-law. I cooked the tomato and pepper base, arranged the sliced veggies, and refrigerated it for them to enjoy a lovely "no cook" home cooked meal in the days after we left. With my ADORABLE little niece running around leaving them little time to cook, all they had to do was pop it in the oven and dinner was served. In fact, if you're making this dish for company, you can prepare it a day in advance as I did for my brother. When ready to bake, simply heat the dish up on the stovetop over medium heat until warm and place it in the oven. Served with a lovely green salad and couscous or quinoa, this ratatouille can easily serve four. As vegetables are the star of this dish, and there's no butter in the recipe, this is a perfect option for a vegetarian or vegan dinner. RATATOUILLE (CONFIT BYALDI) Slightly adapted from Thomas Keller Ingredients: ½ red pepper, seeds and ribs removed ½ yellow pepper, seeds and ribs removed ½ orange pepper, seeds and ribs removed 5 tbsp. olive oil, divided 1½ tsp. minced garlic (or more to taste), divided ½ yellow onion, finely diced (about ½ cup) 1 28-oz. can San Marzano whole peeled tomatoes, seeded and chopped, juices reserved (or 3 to 4 tomatoes, peeled, seeded and chopped, juices reserved) 2 sprigs fresh thyme (plus 1 extra sprig for sprinkling) 1 sprig Italian parsley 1 small bay leaf 1 zucchini (about 7 to 8 oz.), sliced in 1/16-inch rounds 1 Japanese eggplant (7 to 8 oz), sliced in 1/16-inch rounds 1 yellow summer squash (7 to 8 oz.), sliced into 1/16-inch rounds 4 to 5 Roma tomatoes, sliced into 1/16-inch rounds 1 to 2 tsp. aged balsamic vinegar Salt and freshly ground black pepper to taste Preheat the oven to 450 degrees F. Place the peppers cut-side down on a foil-lined baking sheet. Roast until their skins loosen and begin to brown slightly, about 15 to 20 minutes. Remove from oven and let rest until cool enough to handle. Peel and chop finely. Combine 2 tbsp. olive oil, 1 tsp. garlic, and the onion in an 8-inch cast iron skillet (or other ovenproof skillet), over low heat until very soft but not browned, about 8 minutes. Add the chopped tomatoes, their juices, 2 sprigs thyme, parsley, and bay leaf. Simmer over medium-low heat until very little liquid remains, about 10 to 15 minutes. Be careful not to brown. Add the peppers and simmer for a couple of minutes to soften them. Season to taste with salt and discard herbs. Reserve 1 to 2 tbsp. of the mixture for the vinaigrette, leaving the rest in the bottom of the pan. Remove from heat. Reduce the oven temperature to 275 degrees F. Starting from the outer edge of the pan and working your way in, arrange alternating slices of zucchini, eggplant, yellow squash, and Roma tomatoes. Allow the slices to overlap so that about ¼-inch of each slice is exposed. Repeat until the pan is filled. Sprinkle the pan with the remaining garlic and the leaves from the remaining sprig of thyme. Drizzle with 2 tbsp. olive oil and season with salt and pepper. Cover the pan with foil and seal well. Bake until the vegetables are tender, about 2 hours. Uncover and bake for 30 minutes more. If the pan has accumulated any excess liquid after baking, carefully drain it off. To make the vinaigrette, combine the reserved tomato and pepper mixture with the remaining 1 tbsp. olive oil, balsamic vinegar, and salt and pepper to taste. Drizzle around plate and serve hot. Yield: 2 to 4 servings Notes: Look for vegetables that are similar in size, which makes arranging them in the pan easier and more uniform. Feel free to puree the tomato and pepper mixture with the balsamic in a blender to create a smoother vinaigrette. You can also omit the vinaigrette altogether and simply drizzle each plate or serving with a few drops of balsamic. When serving, use a cake spatula for ease in lifting the veggies out of the pan and plating. If you have any leftover veggie slices that didn't fit in the pan, use them in a frittata or vegetable stir-fry.
Classic French Ratatouille recipe with a smoky and creamy tomato sauce!
Packed full of vegetables this Homemade Classic French Ratatouille is the perfect Summer recipe! Easy, Plant-Based & Gluten-Free.
This flavorsome French vegetable stew contains zucchini eggplant and bell peppers simmered in garlicky tomato sauce and herbs and can be ready in an hour. Serve ratatouille as an appetizer on crostini, a side dish with meat, poultry or fish, or as vegetarian main dish. Adapted from Craig Claiborn's Recipe
Ratatouille, made with delicious vegetables such as tomatoes, eggplant, zucchini, and eggplant, is a flavorful vegetable stew originating in France. In this Italian Ratatouille Recipe, known as Ciambotta, you'll find the same bright and chunky summer vegetables plus some added potatoes and fresh herb pesto.
Transport yourself to the sun-kissed fields of Provence with this gorgeous and flavorful ratatouille recipe. This vibrant dish captures the essence of summer with its medley of fresh vegetables and aromatic herbs. Our version features tender squash, juicy tomatoes, earthy eggplant, and sweet bell peppers, all cooked in a rich tomato sauce infused with garlic, thyme, parsley, and basil. This simple yet elegant dish is a healthy and delicious way to enjoy the best of summer produce. Whether served as a side dish or a main course, ratatouille is a delicious ode to seasonal produce and the art of French cooking.
A camera-ready Spiral Ratatouille recipe, booming with bright flavors and inviting textures that we shamelessly devoured in our studio.
Ratatouille Themed Birthday + Thanksgiving Dinner with a Little Chef, Mustache Cupcake Toppers, Pumpkin Trifle, Turkey Dinner and adorable family photos.
