RATATOUILLE CASSEROLE RECIPE RECIPES
RATATOUILLE RECIPE | CHEFDEHOME.COM
Bringing Ratatouille's ratatouille to your dinner table for meatless Monday! With colorful layers of fresh veggies, and garlicky tomato sauce.. this veggie casserole is perfect to kick-start week with a comforting vegetarian dish without a lots of calories.
Today, I added a hearty serving of red potatoes and layer of béchamel to traditional ratatouille to make it a hearty winter dinner. Serve it over pasta, or steamed rice and enjoy meatless Monday. Or serve as-is with side of chicken and a bread to scoop amazing slow cooked tomato and cream sauce.
If you to loved Ratatouille Movie, you will love making this casserole at home! If you have not, I highly recommend watching it! I promise Ratatouille will make you fall-in-love with joy of cooking!
So, let's get started and make Remy's Ratatouille!!
It has been raining continuously whole week and is even raining today. This put me under weather and my whole week's rendezvous with you got so messed up. :( Feeling better now.. and so so excited to share this recipe. Some recipes are so close to my heart that I don't want to post those in hurry. Like, oh here is a recipe, please enjoy! I just can't imagine doing that. So, I felt, missing one is better than a half-hearten attempt... I hope you with me?
For example, this veggie casserole is my sweet heart. I mean, look at the pictures, isn't it so pretty?
Believe me, it is equally delicious too! Or should I say, delicious, humble and easy! Layer of spiced tomato sauce, creamy béchamel, and layers of veggies - yellow squash, zucchini, eggplant, potato, bell pepper. Does this sound complex dish? No, right? Actually, traditional ratatouille recipe does not even have béchamel and no potatoes. These two are my touches to make this, peasant dish, extra special.
Gluten Free and Vegan Ratatouille? I'm sure you have guessed by now, but before I dig deeper into ratatouille, one thing is very clear - If you want gluten free and dairy free ratatouille, just skip béchamel. That's it. Easy, right?
If you have no issues with dairy or gluten, then I highly recommend this layer. Also, if you are in hurry, you can use cheese instead too. To me, layer of cream or cheese makes this homey casserole.. even more comforting.
For more substantial serving, I often serve it over pasta or some steamed rice/quinoa (gluten free).
Ratatouille Movie and Ratatouille Recipe:
I can't sum-up in words how much I love Ratatouille movie. Since we saw it first time (10 years ago). Even today any time it airs on TV, I will watch it. Actually, not just for love of movie but for passion for food which I'm all about... and so was little Remy in movie all about.
Since I watched and fell in love with movie.. I have made ratatouille dish so many times at home. Growing up, I wasn't a zucchini or squash fan. And I seldom liked eggplant. But my mom made zucchini and potato stew with lots of chunky tomatoes that I always ate with rice. When I first made Ratatouille's ratatouille.. I could connect with flavor of my childhood zucchini and tomato stew. Amazingly, in the movie, that's how Anton Ego, the food critic, feels after taking first bite of Remy's ratatouille. This makes my connecting with dish even stronger!
Honestly, the theme of movie "anyone can cook" always resonates with me. So true for me because I never thought I will cook and share my homemade food with the world.
Pixar has done great job in making of this animated classic. Can you believe it made $620 million dollar worldwide?!
Photo Credit: Disney / Pixar via disneyscreencaps.com
How to Make Ratatouille?
When I cook ratatouille for dinner at home.. I don't go that fancy. But today I wanted to share with you ratatouille recipe from the movie... exactly like Remy made for Ego.
Slicing all the veggies evenly is key to make a good looking ratatouille. This also ensures everything cooks evenly. So, I prefer to use my trusty mandoline slicer to slice the veggies evenly. It saves time too!! You can buy a mandoline slicer from any good Kitchen Appliance Store or purchase it online.(affiliate link)
First, I layer tomato sauce with minced garlic, thyme, oil, and seasonings. Sauce gets lots of flavor from slow cooking in oven with veggies.. So there is no need to cook it with garlic separately.
Then, I layer the béchamel layer. Final layer is veggies. Once I find a rhythm with color of veggies, the ratatouille's ratatouille start appearing on the casserole.
I do follow two things to ensure the veggies stay beautiful after cooking:
1) Layer both sauces at the bottom and nothing on top of veggies but some oil and seasoning.
2) Bake ratatouille casserole covered with parchment. So veggies cook but not get charred. In other words, don't loose the color.
In short, layer sauce, layer veggies, cover, and bake! Serve ratatouille jumped right out of the movie. :)
PS: By all means you can go easy on presentation and arrange above three layers as you like. As long as veggies are sliced evenly and potatoes (if using) are par-cooked, ratatouille will come out perfectly.
How about serving ratatouille casserole for a movie-theme dinner? Or for Oscar watching party?
Even though ratatouille movie is 10 years old... food never gets old. Get inspired and try something new for dinner!!
Enjoy! -Savita
Updates:
If you love Ratatouille? I highly recommend trying:
1) Eggplant Rollatini: It is low-carb with grilled stuffed eggplant rolls baked on bed of tomato-garlic sauce. Very flavorful and lite weekday dinner.
2)Ratatouille Stew : In this, I captured all flavors of this traditional Ratatouille Recipe in form of a stew, to give you a simple Ratatouille recipe without assembly time. It is ready in half time, is also vegan, and gluten free.
3) Ratatouille Stuffed Zucchini Boats: Looking for summer inspired, low-carb Ratatouille? Then allow me to introduce my Ratatouille Stuffed Zucchini Boats! These look so good, are gluten free, come together in no time and loaded with all delicious Ratatouille flavors.
Provided by Savita
Categories Main Course Dinner Brunch
Total Time 1 hours 15 minutes
Prep Time 15 minutes
Cook Time 60 minutes
Yield 9.5" Pie Casserole
Number Of Ingredients 16
Steps:
- Preheat oven at 375 degree Fahrenheit. Bring 2 cups of water to rolling boil. Season with salt. Slice red potatoes. Drop in water and boil for 3-4 minutes or until par cooked. Drain on a paper towel and set aside. While potatoes cook and cool down, slice rest of veggies - squash, bell pepper and eggplant.
- To make Béchamel - Microwave 1 cup of milk in microwave safe container. Set aside. Heat 1 tbsp butter in sauce pan. Add 1 tbsp flour and cook until raw flavor of flour goes away. 1-2 minutes. Don't let flour turn brown. Add warm milk 1/4 cup at time and stir well to avoid lumps. Add all of milk and continue coking until sauce thickens and coat back of a spoon. Season with salt, nutmeg, and black pepper. Set aside.
- Spray baking dish with cooking spray. Spread layer of tomato sauce, minced garlic, thyme, red chili flakes, salt and olive oil. Mix well while still leaving well spread. Drizzle béchamel sauce on the top, swirl into the tomato sauce.
- Layer sliced veggies on top. I like to make a spiral stack of vegetable slices for presentation just like ratatouille. Drizzle with olive oil. Sprinkle salt, thyme, and black pepper on top.
- Cover with parchment paper. Bake for 55-60 minutes or until all veggies are tender. You will see tomato sauce bubbling on the sides.
- Let it cool for 5 minutes. Serve with side of crusty bread to scoop the sauce. Enjoy!
Nutrition Facts : Calories 187 calories
BEST RATATOUILLE RECIPE | JAMIE OLIVER VEGGIE RECIPES
This moreish Mediterranean-style vegetable stew is perfect for a super-healthy midweek supper.
Total Time 1 hours 15 minutes
Yield 4
Number Of Ingredients 12
Steps:
- Prep your ingredients before you start – peel and cut the onions into wedges, then peel and finely slice the garlic. Trim the aubergines and courgettes, deseed the peppers and chop into 2.5cm chunks. Roughly chop the tomatoes. Pick the basil leaves and set aside, then finely slice the stalks.
- Heat 2 tablespoons of oil in a large casserole pan or saucepan over a medium heat, add the chopped aubergines, courgettes and peppers (you may need to do this in batches) and fry for around 5 minutes, or until golden and softened, but not cooked through. Spoon the cooked veg into a large bowl.
- To the pan, add the onion, garlic, basil stalks and thyme leaves with another drizzle of oil, if needed. Fry for 10 to 15 minutes, or until softened and golden.
- Return the cooked veg to the pan and stir in the fresh and tinned tomatoes, the balsamic and a good pinch of sea salt and black pepper.
- Mix well, breaking up the tomatoes with the back of a spoon. Cover the pan and simmer over a low heat for 30 to 35 minutes, or until reduced, sticky and sweet.
- Tear in the basil leaves, finely grate in the lemon zest and adjust the seasoning, if needed. Serve with a hunk of bread or steamed rice.
Nutrition Facts : Calories 212 calories, FatContent 8.5 g fat, SaturatedFatContent 1.3 g saturated fat, ProteinContent 8.5 g protein, CarbohydrateContent 27.1 g carbohydrate, SugarContent 23.4 g sugar, SodiumContent 0.2 g salt, FiberContent 8.7 g fibre
More about "ratatouille casserole recipe recipes"
ARTICHOKE RATATOUILLE CHICKEN RECIPE: HOW TO MAKE IT
From tasteofhome.com
Reviews 4.3
Total Time 01 hours 25 minutes
Category Dinner
Calories 252 calories per serving
- Preheat oven to 350°. Cut eggplants, tomatoes, peppers and onion into 3/4-in. pieces; transfer to a large bowl. Stir in artichoke hearts, thyme, capers, oil, garlic and 1/2 teaspoon Creole seasoning., Sprinkle chicken with remaining Creole seasoning. Transfer chicken to a 13x9-in. baking dish coated with cooking spray; spoon vegetable mixture over top. Drizzle wine over vegetables., Bake, covered, 30 minutes. Uncover; bake until chicken is no longer pink and vegetables are tender, 30-45 minutes longer. Sprinkle with cheese. If desired, serve with pasta.
RATATOUILLE IN THE CROCK POT RECIPE - FOOD.COM
From food.com
Reviews 5.0
Total Time 9 hours 30 minutes
Calories 139.2 per serving
- May freeze up to 6 weeks.
EASY RATATOUILLE RECIPE | BBC GOOD FOOD
From bbcgoodfood.com
Total Time 1 hours 5 minutes
Category Dinner, Main course, Supper
Calories 220 calories per serving
- Stir the garlic into the pan, and toss everything together, frying for 1 min more. Tip in the chopped tomatoes, plus half a can of water (200ml), the dried herbs and the chopped basil. Simmer for 20 minutes on a medium heat, stirring occasionally, until the veg is tender and the tomatoes are thick and coating the veg. Season and add the vinegar and sugar to balance the sweet and acidity of the tomatoes. Scatter with the basil leaves, and serve with rustic bread, or pasta.
RATATOUILLE RECIPE RECIPE - BBC FOOD
From bbc.co.uk
Reviews 4.6
Cuisine French
Calories 223kcal per serving
- Add the tomatoes to the pan and cook for a further 10 minutes. Scatter the ratatouille with the remaining basil and serve.
RATATOUILLE RECIPE RECIPE - BBC FOOD
From bbc.co.uk
Reviews 4.6
Cuisine French
Calories 223kcal per serving
- Add the tomatoes to the pan and cook for a further 10 minutes. Scatter the ratatouille with the remaining basil and serve.
INSTANT DUTCH OVEN – RATATOUILLE – INSTANT POT RECIPES
Cuisine French
- Stir in basil before serving.
RATATOUILLE BAKED ZITI RECIPE - PILLSBURY.COM
From pillsbury.com
Reviews 5
Total Time 1 hours 0 minutes
Calories 342 per serving
- Bake uncovered 30 minutes or until bubbly around edges and cheese is melted. Garnish with basil.
HOMEMADE GREEN BEAN CASSEROLE RECIPE - NYT COOKING
From cooking.nytimes.com
Reviews 4
Total Time 1 hours 45 minutes
Cuisine american
Calories 390 per serving
- Add the green beans and half of the onions, stir to combine, and transfer to prepared baking dish. Top with remaining onions and bake for 15 to 20 minutes, until bubbling. Serve immediately.
RATATOUILLE RECIPE | CHEFDEHOME.COM
Bringing Ratatouille's ratatouille to your dinner table for meatless Monday! With colorful layers of fresh veggies, and garlicky tomato sauce.. this veggie casserole is perfect to kick-start week with a comforting vegetarian dish without a lots of calories.
Today, I added a hearty serving of red potatoes and layer of béchamel to traditional ratatouille to make it a hearty winter dinner. Serve it over pasta, or steamed rice and enjoy meatless Monday. Or serve as-is with side of chicken and a bread to scoop amazing slow cooked tomato and cream sauce.
If you to loved Ratatouille Movie, you will love making this casserole at home! If you have not, I highly recommend watching it! I promise Ratatouille will make you fall-in-love with joy of cooking!
So, let's get started and make Remy's Ratatouille!!
It has been raining continuously whole week and is even raining today. This put me under weather and my whole week's rendezvous with you got so messed up. :( Feeling better now.. and so so excited to share this recipe. Some recipes are so close to my heart that I don't want to post those in hurry. Like, oh here is a recipe, please enjoy! I just can't imagine doing that. So, I felt, missing one is better than a half-hearten attempt... I hope you with me?
For example, this veggie casserole is my sweet heart. I mean, look at the pictures, isn't it so pretty?
Believe me, it is equally delicious too! Or should I say, delicious, humble and easy! Layer of spiced tomato sauce, creamy béchamel, and layers of veggies - yellow squash, zucchini, eggplant, potato, bell pepper. Does this sound complex dish? No, right? Actually, traditional ratatouille recipe does not even have béchamel and no potatoes. These two are my touches to make this, peasant dish, extra special.
Gluten Free and Vegan Ratatouille? I'm sure you have guessed by now, but before I dig deeper into ratatouille, one thing is very clear - If you want gluten free and dairy free ratatouille, just skip béchamel. That's it. Easy, right?
If you have no issues with dairy or gluten, then I highly recommend this layer. Also, if you are in hurry, you can use cheese instead too. To me, layer of cream or cheese makes this homey casserole.. even more comforting.
For more substantial serving, I often serve it over pasta or some steamed rice/quinoa (gluten free).
Ratatouille Movie and Ratatouille Recipe:
I can't sum-up in words how much I love Ratatouille movie. Since we saw it first time (10 years ago). Even today any time it airs on TV, I will watch it. Actually, not just for love of movie but for passion for food which I'm all about... and so was little Remy in movie all about.
Since I watched and fell in love with movie.. I have made ratatouille dish so many times at home. Growing up, I wasn't a zucchini or squash fan. And I seldom liked eggplant. But my mom made zucchini and potato stew with lots of chunky tomatoes that I always ate with rice. When I first made Ratatouille's ratatouille.. I could connect with flavor of my childhood zucchini and tomato stew. Amazingly, in the movie, that's how Anton Ego, the food critic, feels after taking first bite of Remy's ratatouille. This makes my connecting with dish even stronger!
Honestly, the theme of movie "anyone can cook" always resonates with me. So true for me because I never thought I will cook and share my homemade food with the world.
Pixar has done great job in making of this animated classic. Can you believe it made $620 million dollar worldwide?!
Photo Credit: Disney / Pixar via disneyscreencaps.com
How to Make Ratatouille?
When I cook ratatouille for dinner at home.. I don't go that fancy. But today I wanted to share with you ratatouille recipe from the movie... exactly like Remy made for Ego.
Slicing all the veggies evenly is key to make a good looking ratatouille. This also ensures everything cooks evenly. So, I prefer to use my trusty mandoline slicer to slice the veggies evenly. It saves time too!! You can buy a mandoline slicer from any good Kitchen Appliance Store or purchase it online.(affiliate link)
First, I layer tomato sauce with minced garlic, thyme, oil, and seasonings. Sauce gets lots of flavor from slow cooking in oven with veggies.. So there is no need to cook it with garlic separately.
Then, I layer the béchamel layer. Final layer is veggies. Once I find a rhythm with color of veggies, the ratatouille's ratatouille start appearing on the casserole.
I do follow two things to ensure the veggies stay beautiful after cooking:
1) Layer both sauces at the bottom and nothing on top of veggies but some oil and seasoning.
2) Bake ratatouille casserole covered with parchment. So veggies cook but not get charred. In other words, don't loose the color.
In short, layer sauce, layer veggies, cover, and bake! Serve ratatouille jumped right out of the movie. :)
PS: By all means you can go easy on presentation and arrange above three layers as you like. As long as veggies are sliced evenly and potatoes (if using) are par-cooked, ratatouille will come out perfectly.
How about serving ratatouille casserole for a movie-theme dinner? Or for Oscar watching party?
Even though ratatouille movie is 10 years old... food never gets old. Get inspired and try something new for dinner!!
Enjoy! -Savita
Updates:
If you love Ratatouille? I highly recommend trying:
1) Eggplant Rollatini: It is low-carb with grilled stuffed eggplant rolls baked on bed of tomato-garlic sauce. Very flavorful and lite weekday dinner.
2)Ratatouille Stew : In this, I captured all flavors of this traditional Ratatouille Recipe in form of a stew, to give you a simple Ratatouille recipe without assembly time. It is ready in half time, is also vegan, and gluten free.
3) Ratatouille Stuffed Zucchini Boats: Looking for summer inspired, low-carb Ratatouille? Then allow me to introduce my Ratatouille Stuffed Zucchini Boats! These look so good, are gluten free, come together in no time and loaded with all delicious Ratatouille flavors.
From chefdehome.com
Total Time 1 hours 15 minutes
Category Main Course, Dinner, Brunch
Cuisine French
Calories 187 calories per serving
- Let it cool for 5 minutes. Serve with side of crusty bread to scoop the sauce. Enjoy!
ARTICHOKE RATATOUILLE CHICKEN RECIPE: HOW TO MAKE IT
From tasteofhome.com
Reviews 4.3
Total Time 01 hours 25 minutes
Category Dinner
Calories 252 calories per serving
- Preheat oven to 350°. Cut eggplants, tomatoes, peppers and onion into 3/4-in. pieces; transfer to a large bowl. Stir in artichoke hearts, thyme, capers, oil, garlic and 1/2 teaspoon Creole seasoning., Sprinkle chicken with remaining Creole seasoning. Transfer chicken to a 13x9-in. baking dish coated with cooking spray; spoon vegetable mixture over top. Drizzle wine over vegetables., Bake, covered, 30 minutes. Uncover; bake until chicken is no longer pink and vegetables are tender, 30-45 minutes longer. Sprinkle with cheese. If desired, serve with pasta.
RATATOUILLE RECIPE RECIPE - BBC FOOD
From bbc.co.uk
Reviews 4.6
Cuisine French
Calories 223kcal per serving
- Add the tomatoes to the pan and cook for a further 10 minutes. Scatter the ratatouille with the remaining basil and serve.
HOMEMADE GREEN BEAN CASSEROLE RECIPE - NYT COOKING
From cooking.nytimes.com
Reviews 4
Total Time 1 hours 45 minutes
Cuisine american
Calories 390 per serving
- Add the green beans and half of the onions, stir to combine, and transfer to prepared baking dish. Top with remaining onions and bake for 15 to 20 minutes, until bubbling. Serve immediately.
SCRUFFY AUBERGINE LASAGNE | JAMIE OLIVER PASTA RECIPES
From jamieoliver.com
Total Time 1 hours 35 minutes
Cuisine https://schema.org/VegetarianDiet
Calories 463 calories per serving
- Place a large shallow casserole pan on a medium heat with 250ml of water.
- Prick the whole aubergines all over with a fork, halve lengthways and place in the pan. Peel, quarter and add the onions, then cover with a lid and cook for 20 minutes.
- Meanwhile, peel and finely slice the garlic, and pick the sage leaves.
- Preheat the oven to 200ºC/400ºF/gas 6.
- Remove the lid, and once most of the liquid has cooked away, make a well in the middle. Add 3 tablespoons of oil, the garlic, chilli flakes and most of the sage leaves, then finely grate in the lemon zest. Once golden, scrunch in the tomatoes, pour in 2 tins' worth of water, and simmer for 20 minutes, stirring occasionally.
- Remove the pan from the heat, grate in the cheeses, then season to absolute perfection with sea salt and black pepper.
- Tear in the pasta sheets and mix up really well to coat and separate, then pull some of the sheets to the top to create a top layer.
- Bash the almonds until fine and rub the remaining sage leaves with oil, then sprinkle on top.
- Use the back of a spoon to create some dips and wells, and bake for 25 minutes, or until golden and bubbling. I love this served with a big crunchy green salad dressed with balsamic vinegar.
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