Disney’s ratatouille recipe
This Disney-inspired Ratatouille recipe, based on the classic French tian, is a vibrant and flavorful dish perfect for fans of the movie or anyone looking to enjoy a healthy and colorful meal. With thinly sliced layers of eggplant, zucchini, squash, and bell peppers, it’s a feast for both the eyes and the taste buds. The vegetables are nestled in a rich tomato-onion base and baked to perfection, then served with creamy mascarpone cheese or a vegan alternative for extra indulgence. This Ratatouille recipe is not only delicious but also easy to make, capturing the essence of French comfort food.
Ingredients
Ratatouille Disney recipe ingredients:
- 1 6oz can tomato paste - (170g)
- 1 onion - (white, yellow or red onion)chopped (about 150g)
- 10-12 cloves minced garlic
- ¾ cup water - (180ml)
- 4 tablespoons olive oil - divided (60ml)
- 1/2 teaspoon Salt
- 1/4 teaspoon ground black pepper - more to taste
- 1 small eggplant - trimmed and very thinly sliced (about 300g)
- 1 zucchini - trimmed and very thinly sliced (about 200g)
- 1 yellow squash or another zucchini - trimmed and very thinly sliced (about 200g)
- 1 red bell pepper - cored and very thinly sliced (about 150g)
- 1 yellow bell pepper - cored and very thinly sliced (about 150g)
- 1 teaspoon fresh thyme leaves - about 1g, or to taste
- 3 tablespoons mascarpone cheese - about 45g - vegan option: use vegan cream cheese like cashew cream cheese
Instructions
How to make Disney ratatouille: recipe for ratatouille from the movie
- Preheat your oven to 375°F (190°C).
- Spread the tomato paste evenly over the bottom of a 10-inch square baking dish. Scatter the chopped onion and minced garlic on top, then mix in the water and 1 tablespoon of olive oil until well combined. Season with salt and pepper.
- Starting at the outer edge of the dish, arrange slices of eggplant, zucchini, yellow squash, red bell pepper, and yellow bell pepper in an alternating pattern, working your way inwards to the center. Slightly overlap each slice to show off the colorful layers.
- Drizzle the remaining 3 tablespoons of olive oil over the vegetables. Season again with salt, pepper, and sprinkle with fresh thyme leaves. Cover the vegetables with a piece of parchment paper, trimmed to fit just inside the dish.
- Place the dish in the oven and bake for about 45 minutes, or until the vegetables are tender and nicely roasted.
- When ready, serve the tian with a few dollops of mascarpone cheese for added creaminess. Enjoy!
Instructions for Air Fryer:
- Preheat the Air Fryer: Set your air fryer to 350°F (175°C) and preheat it for about 3 minutes.
- Prepare the Tomato Base: In a bowl, mix the tomato paste, chopped onion, minced garlic, water, and 1 tablespoon of olive oil. Season with salt and pepper to taste. Pour this mixture into the bottom of an air fryer-safe baking dish that fits in your air fryer basket.
- Layer the Vegetables: Arrange the slices of eggplant, zucchini, yellow squash, red bell pepper, and yellow bell pepper in alternating layers, working from the outer edge of the dish towards the center. Slightly overlap each slice for a nice visual effect.
- Drizzle with Oil and Season: Drizzle the remaining 3 tablespoons of olive oil over the vegetables and sprinkle with salt, pepper, and fresh thyme leaves.
- Cook in the Air Fryer: Place the baking dish into the air fryer basket. Air fry at 350°F (175°C) for 20-25 minutes, checking for doneness halfway through. If the vegetables start to brown too much, you can cover them with a small piece of parchment paper or foil to prevent over-browning.
- Final Check: The vegetables should be tender and lightly roasted when done. If they need more time, cook for an additional 3-5 minutes, depending on your air fryer model.
- Serve: Once cooked, remove the dish from the air fryer and serve the tian with dollops of mascarpone cheese on top for extra creaminess. Enjoy as a side dish or a light meal!