Description
Remy’s Ratatouille is a modern take on the traditional French vegetable stew inspired by the film Ratatouille. This elegant dish features thinly sliced zucchini, eggplant, yellow squash, and tomatoes beautifully layered over a rich tomato cream béchamel sauce, then baked until tender and golden. Perfect as a flavorful side or a light vegetarian main, this recipe combines fresh herbs and Parmesan cheese for a comforting yet sophisticated meal.
Ingredients
For the Tomato Sauce and Herb Base
- 1 cup crushed tomatoes
- 1 small onion or ½ medium onion
- 2 cloves garlic
- 1 small bunch of fresh thyme
For the Béchamel Sauce
- 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)
Vegetables
- 1 medium zucchini
- 1 medium eggplant
- 1 medium yellow squash
- 4 medium tomatoes
Finishing Ingredients
- 2 tablespoons olive oil
- ¼ cup grated Parmesan cheese, plus more for serving
Instructions
- Prep the ratatouille sauce: Preheat your oven to 375°F (190°C). Spread the crushed tomato sauce evenly over the bottom of a baking sheet, casserole dish, or a large cast-iron pan. Finely chop the onion and garlic, then scatter them over the tomato sauce. Strip the leaves from the thyme sprigs and sprinkle half of them evenly on top of the sauce.
- Make the béchamel: In a small saucepan over medium heat, melt the butter. Once melted, stir in the flour and cook for 1-2 minutes until the mixture turns lightly golden, forming a roux. Gradually whisk in the warm milk to avoid lumps. Bring the mixture to a gentle simmer, stirring occasionally until thickened. Remove from heat and season with grated nutmeg, black pepper, and ¼ teaspoon kosher salt. Stir this béchamel sauce into the tomato sauce layer in your baking dish until well combined.
- Slice the vegetables: Use a sharp knife or mandoline to thinly and evenly slice the zucchini, eggplant, and yellow squash. For the tomatoes, carefully slice them thinly with a sharp knife. Aim for uniform thickness to ensure even cooking.
- Assemble the ratatouille: Begin arranging the vegetable slices by layering several slices of each vegetable in your hand and then placing them vertically into the pan over the sauce. Follow the order of vegetables consistently to build a visually appealing pattern, either in rows or a circular design. Fill the entire pan with these tightly packed layers. If you have extra slices, use them to fill gaps or create an additional small baking dish.
- Bake the ratatouille: Sprinkle the remaining ¾ teaspoon of kosher salt and the rest of the thyme leaves evenly over the vegetables. Drizzle the olive oil across the top. Cover the dish with parchment paper to retain moisture and bake in the preheated oven for 50 to 60 minutes, or until the vegetables are tender. Remove the parchment paper, sprinkle the ratatouille with the grated Parmesan cheese, and bake uncovered for another 5 to 10 minutes until the cheese turns golden and bubbly.
Notes
- Using a mandoline for slicing vegetables ensures even thickness and speeds up prep.
- Make sure to thinly slice all vegetables for uniform cooking and a tender texture.
- Covering with parchment during baking helps the vegetables steam gently without drying out.
- If you don’t have fresh thyme, dried thyme can be used, but use less—about half the amount.
- This dish can be served hot as a side or room temperature as part of a light meal.
- For a vegan version, substitute butter with plant-based margarine and Parmesan with a vegan cheese alternative or nutritional yeast.
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Category: Side Dish
- Method: Baking
- Cuisine: French
