Recipe: Remy’s Ratatouille
Updated: Sep 18, 2022
Recreate the Little Chef’s amuse-bouche.
Have you ever wanted to try the iconic ratatouille that Remy and Linguini make at the end of Ratatouille? The one that transports Anton Ego back to the warmth and simplicity of his childhood?
Well, now you can have this visceral experience too with the recipe for Remy’s Ratatouille from Oh My Dish. The ratatouille always looked so good to me, and I was excited to finally try it!
Recipe by Oh My Dish
Yields 4-5 servings
1 yellow squash
3 Roma tomatoes
1 red bell pepper
½ yellow bell pepper
1 can of tomatoes
3 bay leaves
3 sprigs of parsley
5 sprigs of thyme
1 large onion
3 cloves of garlic
Make the Sauce:
Preheat oven to 450ºF.
Slice the bell peppers in half and remove the seeds.
Place them cut side down on a baking sheet and drizzle with olive oil, salt, and pepper.
Bake for about 30 minutes, until the outer skin starts to brown.
Cut the onion and garlic cloves.
In a large skillet, heat olive oil on medium-low heat and sauté the onion and garlic cloves.
Add the canned tomatoes, bay leaves, parsley, and thyme to skillet.
Simmer on low heat for 15 minutes.
Peel the outer skin from the roasted bell peppers, slice them into smaller pieces.
Add the peppers to the sauce and simmer for 5 more minutes.
Remove the bay leaves, parsley, and thyme from the sauce.
Blend until smooth and season with salt and pepper.
Add sauce to the bottom of a baking dish.
Make the Ratatouille:
Preheat the oven to 280ºF.
Use a mandoline to slice the zucchini, squash, Roma tomatoes, and eggplant into very thin slices (make sure they are all the same thickness).
Layer the veggies around the dish. Make sure to alternate the order of the veggies to get the layered look and fill the pan by snaking around as you layer.
Drizzle with olive oil, then cover with a piece of parchment paper (cut to the shape of your baking dish).
Bake for 1 hour.
To plate it like it is in the movie, stack the veggies against each other on a plate.
Add some balsamic vinegar to the sauce and spread it around the ratatouille.
The most important tip for this recipe is to get vegetables that have the same circumference so that when you slice them, all the pieces are the same size and they layer evenly. This is also why it is important to use Roma tomatoes instead of regular ones so that they match the size of the other vegetables. Overall, this was a really good dish! The texture of the baked vegetables was great and the sauce had a really good flavor when mixed with the balsamic vinegar. It did take a good amount of time to create this recipe, but it was worth it!