Name: Remy’s Ratatouille Recipe
Prep time: 30 min
Cook time: 1 h
Total time: 1 h 30 min
Cuisine: French
Ingredients: 1 cup crushed tomatoes; 1 small onion or ½ medium onion; 2 cloves garlic; 1 small bunch of fresh thyme; 2 tablespoons butter; 2 tablespoons flour; 1 cup warm milk; ½ teaspoon grated nutmeg; ¼ teaspoon black pepper; 1 teaspoon kosher salt (divided: ¼ teaspoon for béchamel, ¾ teaspoon for vegetables); 1 medium zucchini; 1 medium eggplant; 1 medium yellow squash; 4 medium tomatoes; 2 tablespoons olive oil; ¼ cup grated Parmesan cheese, plus more for serving

Jump to Recipe· 4.1 from 20 reviews

If you have ever dreamed of capturing the magic and charm of a classic French vegetable stew with a sophisticated twist, then you are in for a treat with Remy’s Ratatouille Recipe. Inspired by the beloved film Ratatouille, this version elevates the traditional flavors by layering thinly sliced zucchini, eggplant, summer squash, and tomatoes over a luscious tomato cream sauce, baked to tender perfection. Every bite bursts with warmth, color, and that comforting blend of fresh herbs and richness that makes it an unforgettable vegetarian masterpiece.

Ingredients You’ll Need

A wooden board holds four types of sliced vegetables arranged in neat sections. At the top, light green round slices of eggplant with dark purple edges are placed beside a whole half eggplant standing upright. Below that, bright red tomato slices with visible seeds form a small pile next to a whole red tomato. Beneath the tomatoes, there are light yellow squash slices with pale centers stacked in a small mound next to a whole yellow squash. At the bottom, light green zucchini slices with darker edges create a layered cluster beside a whole piece of zucchini. The board is set on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

The beauty of Remy’s Ratatouille Recipe lies in its simplicity and the way each ingredient plays a crucial role in building layers of flavor, texture, and vibrant color. These are kitchen staples that combine to create a dish that feels both rustic and refined.

1 cup crushed tomatoes: forms the tangy and flavorful base for the sauce.
1 small onion or ½ medium: adds a subtle sweetness when sautéed;
2 cloves garlic: indispensable for depth and aroma;
1 small bunch of fresh thyme: lends earthy, herbal notes that elevate the dish;
2 tablespoons butter: creates a rich foundation for the béchamel sauce;
2 tablespoons flour: used to thicken the creamy béchamel;
1 cup warm milk: transforms the béchamel into a smooth, velvety sauce;
½ teaspoon grated nutmeg: adds a whisper of warmth and complexity;
¼ teaspoon black pepper: for gentle spice;
1 teaspoon kosher salt: enhances all the flavors beautifully;
1 medium zucchini: one of the star vegetables, offering mild sweetness and texture;
1 medium eggplant: brings a lovely creaminess when baked;
1 medium yellow squash: adds sunny color and subtle flavor;
4 medium tomatoes: fresh and juicy, perfect for layering;
2 tablespoons olive oil: helps with roasting and adds richness;
¼ cup grated Parmesan cheese, plus more for serving: tops the dish with a golden, savory crust.

How to Make Remy’s Ratatouille Recipe

Step 1: Prep the Base Sauce

Start by preheating your oven to 375 degrees Fahrenheit while you build that irresistible flavor foundation. Spread the crushed tomato sauce evenly across your chosen baking dish, whether it’s a baking sheet, casserole dish, or a cast-iron pan. Then scatter chopped onion and garlic over the sauce, along with half of the fresh thyme leaves. This layering ensures that every slice of vegetable will soak up these fragrant, delicious flavors as it bakes.

Step 2: Whip Up the Béchamel Sauce

Next, it’s time to create the creamy tomato béchamel that sets this ratatouille apart. Melt butter over medium heat in a small saucepan, then stir in the flour and cook until lightly browned for a gentle nuttiness. Slowly whisk in warm milk to keep the mixture smooth, simmering gently until thickened. Season with grated nutmeg, black pepper, and a pinch of salt. Then blend this luscious sauce right into your tomato base, adding a dreamy, velvety texture that will hug every slice of veggie.

Step 3: Slice the Vegetables

Grab a sharp knife—or better yet, a mandoline if you have one—and slice the zucchini, eggplant, yellow squash, and tomatoes into remarkably thin rounds. This thin slicing is the secret to that tender, melt-in-your-mouth quality that makes Remy’s Ratatouille Recipe stand out. Taking your time here pays off beautifully in the final presentation and taste.

Step 4: Assemble the Ratatouille

Now for the satisfying part—arranging those colorful rounds! Layer several slices of each vegetable in your hand and place them tightly packed over the béchamel-tomato sauce in your dish, repeating the pattern in rows or a lovely circular swirl. Make sure to fill any gaps with leftover slices, or save them for a mini extra batch. This careful layering creates a stunning mosaic of colors and flavors.

Step 5: Bake to Perfection

Sprinkle the remaining salt and thyme over the beautifully arranged vegetables, followed by a drizzle of olive oil for richness. Cover with parchment paper and bake in the oven for 50 to 60 minutes until everything is tender and infused with those savory aromas. Finally, remove the parchment, sprinkle the Parmesan cheese generously, and bake for another 5 to 10 minutes until a golden crust forms. This final step adds a wonderful textural contrast and irresistible flavor boost.

How to Serve Remy’s Ratatouille Recipe

A black cast iron pan sits on a white marbled surface, filled with a light pink, creamy sauce with visible small pieces inside, covering the center. Around the sauce, there are three types of sliced vegetables arranged in a circle in layers: dark green zucchini, bright yellow squash, and red tomato slices. The vegetable slices alternate and overlap neatly, creating a colorful, even ring around the sauce. The pan handle points downward. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

Consider finishing your ratatouille with a sprinkle of fresh thyme leaves or chopped basil leaves to add brightness and freshness. A few extra shavings of Parmesan or a drizzle of good olive oil right before serving also elevate the flavors and make the dish pop on the plate.

Side Dishes

This flavorful vegetable masterpiece pairs wonderfully with crusty baguette or warm garlic bread to soak up all the sauce. For a heartier meal, serve alongside fluffy rice, creamy polenta, or a simple green salad with a light vinaigrette to keep things fresh and balanced.

Creative Ways to Present

If you want to impress guests, try presenting Remy’s Ratatouille Recipe in individual mini cast-iron skillets or small ramekins for personal servings. Another fun idea is to layer the ratatouille in a glass casserole dish so the radiant colors create an eye-catching display that invites everyone to dig in.

Make Ahead and Storage

Storing Leftovers

Leftover ratatouille can be stored in an airtight container in the refrigerator for up to 3 days. The flavors deepen beautifully overnight, making it an easy and satisfying next-day meal, whether reheated or even enjoyed cold in warmer weather.

Freezing

This dish freezes well, making it a fantastic make-ahead option. After baking and cooling, transfer portions into freezer-safe containers or bags. When you’re ready, defrost overnight in the fridge before reheating to maintain its texture and flavor.

Reheating

To reheat, set the ratatouille in a preheated oven at 350 degrees Fahrenheit until warmed through—about 15 to 20 minutes. Oven reheating preserves the tender texture and prevents sogginess better than microwaving, which is a great tip for keeping the integrity of Remy’s Ratatouille Recipe intact.

FAQs

Can I use other vegetables in Remy’s Ratatouille Recipe?

Absolutely! While zucchini, eggplant, yellow squash, and tomatoes are classic choices, feel free to add bell peppers or mushrooms for extra flavor and texture. Just make sure to slice everything thinly so it cooks evenly.

Is this dish gluten-free?

The traditional béchamel sauce uses flour, which contains gluten. You can make a gluten-free version by substituting the flour with cornstarch or a gluten-free flour blend, and it will still yield a creamy sauce that complements the vegetables beautifully.

Can this ratatouille be made vegan?

Yes! Swap out the butter for a plant-based alternative and use a non-dairy milk in the béchamel sauce. For the cheese, either omit it or use a vegan Parmesan substitute to keep it dairy-free while retaining richness and flavor.

How thin should the vegetable slices be?

Ideally, slices should be about 1/8 inch thick—thin enough to cook through and meld together but sturdy enough to keep their shape. Using a mandoline slicer is a great way to achieve consistent thickness quickly and safely.

Can Remy’s Ratatouille Recipe be served cold?

Yes, it can be delicious served cold or at room temperature, especially in warmer months. The flavors often intensify after resting, making it a versatile dish that’s perfect for picnics or meal prep lunches.

Final Thoughts

Remy’s Ratatouille Recipe is more than just a vegetable stew; it’s a celebration of fresh ingredients, simple techniques, and heartfelt cooking that brings joy to the table. Whether you’re making it for a cozy family dinner or to impress guests, this dish honors tradition while adding a touch of elegance. Give it a try—you’ll find it’s a warm hug on a plate that will quickly become a beloved favorite in your recipe collection.