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Layers of yellow squash, zucchini, eggplant, potato, and bell pepper on a bed of flavorful tomato and béchamel sauce... for a comforting veggie dinner

Remy's Ratatouille for meatless Monday!!
Ratatouille

Bringing Ratatouille's ratatouille to your dinner table for meatless Monday! With colorful layers of fresh veggies, and garlicky tomato sauce.. this veggie casserole is perfect to kick-start week with a comforting vegetarian dish without a lots of calories. 

Today, I added a hearty serving of red potatoes and layer of béchamel to traditional ratatouille to make it a hearty winter dinner. Serve it over pasta, or steamed rice and enjoy meatless Monday. Or serve as-is with side of chicken and a bread to scoop amazing slow cooked tomato and cream sauce.

If you to loved Ratatouille Movie, you will love making this casserole at home! If you have not, I highly recommend watching it! I promise Ratatouille will make you fall-in-love with joy of cooking!

So, let's get started and make Remy's Ratatouille!!

Super easy and comforting veggie and marinara sauce casserole called Ratatouille

It has been raining continuously whole week and is even raining today. This put me under weather and my whole week's rendezvous with you got so messed up. :( Feeling better now.. and so so excited to share this recipe. Some recipes are so close to my heart that I don't want to post those in hurry. Like, oh here is a recipe, please enjoy! I just can't imagine doing that. So, I felt, missing one is better than a half-hearten attempt... I hope you with me?

For example, this veggie casserole is my sweet heart. I mean, look at the pictures, isn't it so pretty? 

Believe me, it is equally delicious too! Or should I say, delicious, humble and easy! Layer of spiced tomato sauce, creamy béchamel, and layers of veggies - yellow squash, zucchini, eggplant, potato, bell pepper. Does this sound complex dish? No, right? Actually, traditional ratatouille recipe does not even have béchamel and no potatoes. These two are my touches to make this, peasant dish, extra special. 

ratatouille recipe from Pixar movie Ratatouille

Gluten Free and Vegan Ratatouille? I'm sure you have guessed by now, but before I dig deeper into ratatouille, one thing is very clear - If you want gluten free and dairy free ratatouille, just skip béchamel. That's it. Easy, right? 

If you have no issues with dairy or gluten, then I highly recommend this layer. Also, if you are in hurry, you can use cheese instead too. To me, layer of cream or cheese makes this homey casserole.. even more comforting.  

For more substantial serving, I often serve it over pasta or some steamed rice/quinoa (gluten free).

Ratatouille Movie and Ratatouille Recipe:

I can't sum-up in words how much I love Ratatouille movie. Since we saw it first time (10 years ago). Even today any time it airs on TV, I will watch it. Actually, not just for love of movie but for passion for food which I'm all about... and so was little Remy in movie all about. 

Since I watched and fell in love with movie.. I have made ratatouille dish so many times at home. Growing up, I wasn't a zucchini or squash fan. And I seldom liked eggplant. But my mom made zucchini and potato stew with lots of chunky tomatoes that I always ate with rice. When I first made Ratatouille's ratatouille.. I could connect with flavor of my childhood zucchini and tomato stew. Amazingly, in the movie, that's how Anton Ego, the food critic, feels after taking first bite of Remy's ratatouille. This makes my connecting with dish even stronger!

Honestly, the theme of movie "anyone can cook" always resonates with me. So true for me because I never thought I will cook and share my homemade food with the world.

Pixar has done great job in making of this animated classic. Can you believe it made $620 million dollar worldwide?!

Picture from Pixar movie Ratatouille

Photo Credit: Disney / Pixar via disneyscreencaps.com

How to Make Ratatouille?

When I cook ratatouille for dinner at home.. I don't go that fancy.  But today I wanted to share with you ratatouille recipe from the movie... exactly like Remy made for Ego.

Slicing all the veggies evenly is key to make a good looking ratatouille. This also ensures everything cooks evenly. So, I prefer to use my trusty mandoline slicer to slice the veggies evenly. It saves time too!!  You can buy a mandoline slicer from any good Kitchen Appliance Store or purchase it online.(affiliate link)

First, I layer tomato sauce with minced garlic, thyme, oil, and seasonings. Sauce gets lots of flavor from slow cooking in oven with veggies.. So there is no need to cook it with garlic separately.

Then, I layer the béchamel layer. Final layer is veggies. Once I find a rhythm with color of veggies, the ratatouille's ratatouille start appearing on the casserole.

How to make Ratatouille recipe like Remy from the movie

I do follow two things to ensure the veggies stay beautiful after cooking:   

1) Layer both sauces at the bottom and nothing on top of veggies but some oil and seasoning. 
2) Bake ratatouille casserole covered with parchment. So veggies cook but not get charred. In other words, don't loose the color.

In short, layer sauce, layer veggies, cover, and bake! Serve ratatouille jumped right out of the movie. :) 

Ratatouille casserole plated on a plate

PS: By all means you can go easy on presentation and arrange above three layers as you like. As long as veggies are sliced evenly and potatoes (if using) are par-cooked, ratatouille will come out perfectly.

Ratatouille Recipe Like Remy Made for Ego in Ratatouille movie

How about serving ratatouille casserole for a movie-theme dinner? Or for Oscar watching party?

Even though ratatouille movie is 10 years old... food never gets old. Get inspired and try something new for dinner!!

Enjoy! -Savita

Updates:
If you love Ratatouille? I highly recommend trying:
1) Eggplant Rollatini: It is low-carb with grilled stuffed eggplant rolls baked on bed of tomato-garlic sauce. Very flavorful and lite weekday dinner.
2) Ratatouille Stew : In this, I captured all flavors of this traditional Ratatouille Recipe in form of a stew, to give you a simple Ratatouille recipe without assembly time. It is ready in half time, is also vegan, and gluten free. 
3) Ratatouille Stuffed Zucchini Boats: Looking for summer inspired, low-carb Ratatouille? Then allow me to introduce my Ratatouille Stuffed Zucchini Boats! These look so good, are gluten free, come together in no time and loaded with all delicious Ratatouille flavors.

Pairing Ideas:

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Ratatouille

Ratatouille
Total Time Prep Time Cook Time Difficulty Easy Yields 6 Servings Serves 6
Smart Swap Replace potato with sweet potatoes for a delicious twist!

Ingredients

    Ratatouille
  • 1-2 Cup Tomato Sauce  (good quality tomato basil sauce)
  • 2 Garlic  (cloves, minced)
  • 3-4 Thyme  (sprigs)
  • 2 tbsp Olive Oil  
  • 1/2 tsp Chili Flakes  
  • 1 Egg Plant Or Brinjal  (thin eggplant, thin sliced)
  • 1 Yellow Squash  (thin sliced)
  • 1 Zucchini  (thin sliced)
  • 1 Red Bell Pepper  (thin sliced)
  • 2-3 Potatoes  (medium size, thin sliced)
  • Salt and Black Pepper  
  • Oil Spray  
  • Béchamel Sauce
  • 1 tbsp Unsalted Butter  
  • 1 tbsp All-Purpose Flour  
  • 1 Cup Milk  (2% or whole milk)
  • 1/8 tsp Nutmeg  

Directions

  • 1. Preheat oven at 375 degree Fahrenheit. Bring 2 cups of water to rolling boil. Season with salt. Slice red potatoes. Drop in water and boil for 3-4 minutes or until par cooked. Drain on a paper towel and set aside. While potatoes cook and cool down, slice rest of veggies - squash, bell pepper and eggplant.
  • 2. To make Béchamel - Microwave 1 cup of milk in microwave safe container. Set aside. Heat 1 tbsp butter in sauce pan. Add 1 tbsp flour and cook until raw flavor of flour goes away. 1-2 minutes. Don't let flour turn brown. Add warm milk 1/4 cup at time and stir well to avoid lumps. Add all of milk and continue coking until sauce thickens and coat back of a spoon. Season with salt, nutmeg, and black pepper. Set aside.
  • 3. Spray baking dish with cooking spray. Spread layer of tomato sauce, minced garlic, thyme, red chili flakes, salt and olive oil. Mix well while still leaving well spread. Drizzle béchamel sauce on the top, swirl into the tomato sauce.
    Additional Notes
    I spread 1 cup tomato sauce at the bottom. You can use more or less as per liking.
  • 4. Layer sliced veggies on top. I like to make a spiral stack of vegetable slices for presentation just like ratatouille. Drizzle with olive oil. Sprinkle salt, thyme, and black pepper on top.
    Additional Notes
    For quick layering, pick slices of each veggie, make a small stack in hand, and then stack into the casserole. This saves time instead of arranging one slice at a time.
  • 5. Cover with parchment paper. Bake for 55-60 minutes or until all veggies are tender. You will see tomato sauce bubbling on the sides.
  • 6. Let it cool for 5 minutes. Serve with side of crusty bread to scoop the sauce. Enjoy!

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143 comment(s)

  1. This is my go-to recipe for using up the garden fresh goodies! The bechamel makes all the difference between a soggy vegetable disk, and a creamy goodness! I love to make this with a rice side (and fish, chicken ..) The leftovers are my favorite part!

    Indeed, bechamel is heart of this ratatouille casserole. I have never served fish with this but I love the idea. Thanks for sharing your experience with us.
  2. God that looks so good, but I doubt that I could survive the preparation (all that slicing.)

    Thanks. You can use a slicer. I use a very good one from Good Grip. Check it on my Amazon page.
  3. I’m not sure how to use the thyme. Do you strip the leaves off of the sprigs to put in the sauce and in top?

    Hi Shauna, yes you got it right. Take leaves off stems and mix in sauce and sprinkle on top. Leaves are very small so no need to chop. I hope it helps.
  4. I just made this tonight and it is AMAZING! I have never tried Ratatouille before so I have no comparison, but this recipe is spot on! I do recommend slacking back on the red pepper flakes if you do not like spicy food, but for me it was perfect. Again, cant say enough how good this is. Seriously delicious!

    Rachael, thanks. I'm so glad you enjoyed ratatouille. Thanks for sharing sweet feedback.
  5. I loved this so much i am a single parent trying to care for my 2 children and they love this i cant remember the last time they wanted to come to my house, thanks

    I'm glad your kids enjoyed Ratatouille. Thanks for sharing feedback.
  6. I’m thinking about making this on a camp out. Just wondering, how long should it cook and what is it advisable to cook in?

    I have not tried to cook it on direct heat. However, I think, heavy bottom cast iron pan which has lid (such as shallow dutch oven) on slow heat should work here. I would cook bechamel in same pan, then add tomato sauce (a little extra) so that it not catch at bottom, then top with veggies and cook on low heat until veggies are cooked and sauce is bubbling. I hope it helps. Let me know how did it go. Happy camping!
  7. Hi. What kind of tomato sauce did you use? Is it home made?

    Hi Chrizy, a good tomato sauce which is not on sweet side or a marinara sauce you like for pasta will work here. I have a local brand of tomato sauce or often Rao’s marinara sauce.
  8. My Son follows your recipes, makes them also. I'd love to cook with your recipes.

    Hi Carol, thanks for letting me know. I hope you too find something to cook from my blog soon. Happy Cooking!
  9. I’m going to make this tomorrow, but what size baking pan do I want to use? It looks delicious!

    Hi Kristen, I use 9.5 to 11 inch pan.
  10. Can radishes be added? I love radishes in lots of meals wanted to know your thoughts. Can I combine red and green bell peppers? Im a very inexperienced cook and this dish will be a yummy great challenge for me.

    Radish has distinctive flavor when cooked. I recommend if you want to use, add radish to half of side so that you can taste the ratatouille with or without it. Next time, it will be easier to know if you still need radish or not. You can use any color of bell pepper- red, green, yellow all will work. I hope you get chance to cook ratatouille soon. happy cooking!
  11. This was so good! Only lasted a day between me and my boyfriend. I’m making a second batch now, but I’ve added onions and a little more potatoes. Childhood food fantasy come true ?

    Erin, thanks for feedback. I'm glad you enjoyed Ratatuille. Additions of onions and potatoes sound delicious. So many options!
  12. I actually havent made this yet, but my mouth has bee watering all week in anticipation. I have a question about the tomato sauce. Could you be more specific about this (I want this to be a hit at the work potluck)? Should I make my grandmothers famous smooth marinara, or just a can of tomato sauce simmered with some butter, garlic, & a bunch of basil?

    Hi Beth, for me tomato sauce is important flavor contributor to Ratatouille. I often use any of my favorite marinara sauce I have at hand. A trusty brand that you often enjoy with pasta should be good. Just avoid using too sweet sauces like pizza sauce. I hope it helps. Happy cooking!
  13. How do you get the veggie slices to all be the same size? Obviously the squash and zucchini will come out about the same but how do I slice my bell pepper and eggplant to be a similar circle shape like the others so they stack nicely? I do have a mandoline slicer that I will use.

    Hi Cait, I often buy regular *baby* eggplants or look for thin eggplant such as Japanese eggplants. These two match the squash size perfectly. For bell pepper, I cut bell pepper in four parts lengthwise, then slice thin like half-moon slices, and tuck it in stacks of squash, eggplant, and zucchini. If you look closely at above pictures, bell peppers are not round slices, but 1/4 quadrants showing at some places. I hope it helps.
  14. LOVED IT! I made this for my daughters birthday. She is fan of Ratatouille movie. I like the number of veggies my picky eater had with this. Thank you so much!!! One qs, can you suggest if I can make a faster version, perhaps? I would like to make it more often for her. Thanks.

    Maggie, you can try Ratatouille Stew or make Ratatouille in single-serve containers, freeze half and use the rest. This way, any time you want it for your daughters, just take out of freezer, thaw and bake. I hope this idea helps.
  15. This looks yummy! I will definitely try it!
  16. I also used grape seed oil instead of butter, and cashew milk instead of cow milk.
  17. I made this for my family and they were amazed that it came out of my kitchen. I used red potatoes and added red onion to the pile. I also used dried thyme. Absolutely delicious perfect recipe.
  18. Can you make the sauce with no nutmeg? I have a kid in my class that is allergic to nuts so is the nutmeg a necessity, or can we substitute something else in?

    Hi Kalyn, nutmeg gives good flavor to béchamel but it isn’t a show stopper. I would skip it and make sure to season sauce with salt and black pepper. I hope it helps.
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