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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 Nutrition 187 calories per serving
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!
Savita's Notes:

*Slicing Veggies
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)

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196 comment(s)

  1. I haven’t made this yet, but I have a question. The image of the finished recipe here looks pretty amazing, and I imagine one of the tricks to it is buying vegetables of roughly the same circumference (so that every slice is ROUGHLY the same size). However, I live in the northeastern US, and I’ve never seen a red bell pepper close to the circumference of a large zucchini. Did you use very small bell peppers in the above images? Did you use half slices of large bell peppers? Thanks!

    I used a large red bell pepper, cut into 4 quarters lengthwise, then thin sliced and snuggled with rest of layered veggies. I hope it helps you make perfect Ratatouille just like in my pictures. Happy Cooking!
  2. I love this recipe (as does my family) and the movie! We affectionately call it Rat Patootie :) I have long been focused on healthy, tasty meals with cost effective ingredients, this recipe fits well. Thanks for sharing!
  3. I just made one for my family dinner. It turned out to be excellent. Thank you for the recipe. I used jalapino to give the kick of spicy taste. It goes well with all the veggies.

    Thanks for letting me know. I'm glad your family enjoyed.
  4. can you freeze it once cooked?

    I have not tried freezing cooked Ratatouille. But, I think it should be fine. To re-heat, I recommend thaw and then heat in oven until sauce is bubbling and toppings heated through. I hope it helps.
  5. Love this recipe! Have made it several times now. I like to add some parmesan during the last few minutes of baking for a little extra treat :)
  6. I made this for my family’s New Year’s Eve dinner and they loved it! They were shocked it turned out so good! Thank you for the recipe!!!

    I’m glad you enjoyed Ratatouille. Thanks for sharing your experience.
  7. Can I I use red pepper flakes instead of chili flakes?

    Hi Greg, yes you can use red pepper flakes.
  8. Would you recommend baking then refrigerating/reheating or refrigerate then bake on day of serving? Any issues with using cast iron? Thanks!

    I recommend refrigerate, loosely covered with plastic wrap, then bake. I hope it helps.
  9. Worked well with coconut milk and gluten free flour. The nutmeg was the surprise ingredient for me gave a nice subtle flavor to the sauce, Thanks for sharing this!

    Anastasia, thanks for sharing your experience with us. Love your gluten free/dairy free take on sauce with coconut milk. So many options.
  10. This is my go-to ratatouille. I’ve made this 4 times now. You’ve made this so easy to follow and its only with referring back to THIS recipe only that I feel confident making it . I’ve doubled this for hubby’s work potluck for tomorrow!

    Josie, thanks for such sweet feedback. I'm glad you love Ratatouille and my recipe directions are helpful. I'm so happy to share.
  11. Did you use a knife or a mandolin to cut the vegetables?

    I used mandolin. Knife will take time and won’t give same size slices.
  12. Do you think you can make this ahead and then bake before the event?

    Yes, you can make ahead. Assemble, cover loosely with plastic wrap and refrigerate until ready to bake. Please note, eggplant may get darker when left cut. But it should be fine once everything is cooked in baking. I hope it helps.
  13. Did you have to dry the sliced vegetables before using them?

    I don’t dry the sliced vegetables but make sure the water used to wash veggies before slicing is not hanging around. Just make sure to drain par-cooked potatoes well before using. I hope it helps.
  14. Can I use Alfredo sauce instead of making bechamel?

    I add bechamel to Ratatouille to make base tomato sauce creamy and delicious. I have not used Alfredo in this before but I think it should be fine. Please note flavor of Ratatouille may vary based on kind of Alfredo used (specially if using store bought). Always taste and adjust salt to taste. I hope it helps.
  15. Is I have everything but nutmeg. Is it essential?

    No nutmeg should be fine. Go for it!
  16. This recipe for Ratatouille sounds really great!
  17. What kind of baking dish works best? Ceramic or metal? And does the béchamel sauce go on top of the veggies?

    I used ceramic baking dish. Béchamel is mixed with the tomato sauce (step 3). Please read details in recipe directions.
  18. Can I use aluminum foil instead of parchment paper to cover the dish while baking? Will it have the same effect?

    Aluminum foil should be fine.
  19. Do you still have to cook the potato ahead of time if you are using sweet potato?

    Sweet Potatoes should cook fine without pre-cooking.
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