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2. Travel through the mazes as Remy the rat as you grab food and avoid the cooks.

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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

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!!

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.

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?!

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.

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. :)

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.

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.

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Ingredients

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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)

© Chef De Home. All contents and images are copyright protected. DO NOT copy or re-use content/images/videos. For all content/post mentions with link back, contact ChefDeHome for permission.

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Comment

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1. Ayanna

   Can I substitute the thyme sprigs for the thyme leaves found in a jar within the seasoning aisle?

   Savita

   Yes, dried thyme leaves should be fine. I would use a 1/2 tsp crushed in palm and then mixed into sauce. I hope it helps. Enjoy Ratatouille!

2. Julia

   If I add potatoes, what kind should they be and how long so I cook them prior to this dish?

   Savita

   Hi Julia, I use Red Skin Potatoes. The instructions on how to cook potatoes is in the Step 1 of Recipe Card above. Let me know if you have any other questions.

3. Mary Hartz

   Going to try this, but I don’t use white flour. What can I use in place of it?

   Savita

   White flour is used to make béchamel base. If not white flour, I would either skip making base and just use heavy cream instead. Or you can try use a flour you use in cooking. Let me know how it works out for you. happy cooking!

4. Davina Huffman

   What could I use instead of tomato sauce? I can’t eat tomatoes and I need a substitute.

   Savita

   I have never made Ratatouille without tomato sauce. If I were to not use tomato sauce, I would replace it with Basil Pesto with splash of lemon juice. I think, pesto will go well with baked Ratatouille Ingredients. I hope it helps.

5. Ngan

   How do you slice red bell pepper so that it has the same size as other veggies?

   Savita

   It is not same size as other veggies. I slice it thin, then tuck pieces after arranging the stacks of squash, potato, zucchini and eggplant. I hope it helps.

6. Heidi

   If I omit the bechamel sauce, would you recommend increasing the tomato sauce? Or do you think it would be fine as is? Thanks

   Savita

   Hi Heidi, only tomato sauce should be okay. Sauce will not be creamy but no need to increase the quantity.

7. Skye Oelofse

   Hi. I'm 15 and I love to cook, I live in Harare Zimbabwe and we don't have bell peppers or yellow squash. Is it possible for me to use red peppers I'll find an alternative to yellow squash. Thanks loads.

   Savita

   Hi there, red pepper is not very good replacement for squash. That said, you can also make this with tomatoes, red onion, and sweet potato.

8. Nicole

   Do you think theres a way for me to do this in the crockpot? I want to bring as a dish to a potluck!

   Savita

   Hi Nicole, I certainly think you can make ratatouille in crockpot. But I have not tried it myself. If I would, I would start by spraying the crockpot with cooking spray, layer sauce and veggies as suggested in directions. Then cook on low for couple of hours or until sauce is thick, dark on sideas and veggies are tender. I hope it helps. Let me know how it goes.

9. Jon Richt

   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!

   Savita

   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!

10. melinda

    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!

11. Kitty

    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.

    Savita

    Thanks for letting me know. I'm glad your family enjoyed.

12. Sql injection hack download. Savita

    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.

13. Nidhi

    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 :)

14. Cheyenne

    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!!!

    Savita

    I’m glad you enjoyed Ratatouille. Thanks for sharing your experience.

15. Greg

    Can I I use red pepper flakes instead of chili flakes?

    Savita

    Hi Greg, yes you can use red pepper flakes.

16. Clint

    Would you recommend baking then refrigerating/reheating or refrigerate then bake on day of serving? Any issues with using cast iron? Thanks!

    Savita

    I recommend refrigerate, loosely covered with plastic wrap, then bake. I hope it helps.

17. Anastasia

    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!

    Savita

    Anastasia, thanks for sharing your experience with us. Love your gluten free/dairy free take on sauce with coconut milk. So many options.

18. Josie

    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!

    Savita

    Josie, thanks for such sweet feedback. I'm glad you love Ratatouille and my recipe directions are helpful. I'm so happy to share.
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