One of my all time favorite Disney movies is Ratatouille. I guess I fell in love with this one more than the others because I love to cook. Because of my love for the movie, today I am showing you how to make this delicious dish called Ratatouille.
The day I made this I was heading out of town to visit Pittsburgh, so I whipped it up with some fresh veggies from the garden and left it for Kayla for dinner. Y'all — I didn't even get to taste my own creation. But from what I heard, this dish was out of this world delicious.
She texted me later telling me that it was one of the tastiest dishes she had ever put in her mouth. Making it took no time — the hardest part was cutting up the veggies.
How to Make Ratatouille
It takes less than 15 minutes to put it together, and then you let the cooking time do everything else! The crushed tomato sauce really makes it taste amazing and the fresh basil on top is pure perfection.
The neat thing about ratatouille is that you can sub out the veggies you don't like with ones you do like. For instance, I am not a fan of eggplant and that is what you usually find in this dish. I left it out and added more zucchini and yellow squash and it was still amazing.
Check out these Veggie Recipes for More Inspiration
- Honey Butter Roasted Brussel Sprouts
- Simple and Easy Low Carb Veggie Sandwich
- Grilled Vegetable Salad with Citrus Vinaigrette
- 1 cup crushed tomatoes
- 1 Tablespoon extra virgin olive oil
- 1/4 teaspoon apple cider vinegar
- 1 teaspoon minced garlic
- 1 Tablespoon fresh basil, sliced (about 3-4 large leaves), plus more for garnish
- 1 teaspoon herbs de Provence spice mix
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1/4 teaspoon chili powder
- 1 medium sweet or red onion, sliced
- 1 large zucchini, sliced (about 1 1/2 cups slices)
- 3 large roma tomatoes, sliced (about 3 cups slices)
- Preheat the oven to 350F. Lightly grease a 6"x9" baking dish and set aside.
- In a medium mixing bowl, combine the crushed tomatoes, oil and vinegar. Stir in the garlic, basil, herbs de Provence, salt, pepper, and chili powder.
- Pour the tomato mixture into the prepared baking dish and smooth it out.
- Stack the veggie slices in alternating patters (e.g.: onion, zucchini, tomato and then repeat) and place them on their side in the pan, leaning against the edge of the pan. Repeat until you've formed a couple of rows of veggies, filled the pan, and used up all of the veggie slices.
- Now, you can spray exposed tops of the veggies with oil to encourage browning in the oven.
- Bake for about an hour, until the tomato sauce at the bottom is bubbling and the veggies are tender.
- Garnish with additional chopped fresh basil before serving.
Amount Per Serving: Calories: 82Total Fat: 4gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 0mgSodium: 255mgCarbohydrates: 11gFiber: 3gSugar: 6gProtein: 3g