How To Make DISNEY'S RATATOUILLE | Recipes.net

eggplant

🥗Healthier: zucchini

💰Cheaper: mushrooms

Zucchini is lower in calories and mushrooms are often more affordable.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil has a higher smoke point and canola oil is generally less expensive.

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated cheese blend

Nutritional yeast is dairy-free and adds a cheesy flavor.

fresh basil

🥗Healthier: dried basil

💰Cheaper: basil paste

Dried basil has a longer shelf life and is often cheaper.

Preheat the oven to 375 degrees Fahrenheit.

Place the red bell peppers in the oven and roast for roughly 10 to 15 minutes.

Remove the bell peppers from the oven and place them in a mixing bowl.

Cover the bowl immediately with plastic wrap and let it sit for at least 5 minutes.

Remove the plastic wrap, peel off the skin of each bell pepper, and remove the seeds.

Place the bell peppers in a high-powered blender or food processor.

Add rosemary, thyme, garlic, red onion, vegetable stock, water, and olive oil to the blender.

Blend on high speed until completely smooth and set aside.

Lower the oven temperature to 225 degrees Fahrenheit.

Cut the zucchini into 1/8 inch thick slices using a sharp knife or a mandolin for even sizes.

Do the same for the eggplant and tomatoes.

Place the sliced vegetables into a parchment-lined baking sheet and set aside.

In a cast iron skillet, pour a thin layer of the roasted pepper mixture and spread it evenly.

Begin shingling the vegetables starting with the zucchini, followed by the tomato and eggplant.

Continue the pattern around the cast iron, letting each slice stick out less than 1/4 inch from underneath the following slice.

Look for vegetables of the same sizes to have an even layer.

Chop a sprig of rosemary finely and sprinkle the vegetables with kosher salt, ground black pepper, and the chopped rosemary.

Brush the vegetables with olive oil using a pastry brush.

Cut a piece of parchment paper to the size of the cast iron and place it on top of the vegetables.

Roast for 40 minutes until the vegetables are completely softened but still hold their shape.

Place a ring mold in the center of a large plate and fill it width-wise with vegetables stacked vertically.

Place a layer of vegetables staggered horizontally over the top and slowly remove the ring mold.

Combine a tablespoon of the red pepper sauce from the bottom of the cast iron with the remaining olive oil and drizzle in a circle around the outside of the vegetable stack.

Garnish with parsley and thyme, then serve.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens