“You must be imaginative, strong-hearted. You must try things that may not work, and you must not let anyone define your limits because of where you come from. Your only limit is your soul.” – Auguste Gusteau
One of our family’s favourite Disney movies is Ratatouille. Initially I kind of passed over Ratatouille assuming the kids would be more into Princess movies or the Cars series. And I was really wrong! My best friend told me we had to watch it and loaned us her copy and we have been hooked ever since.
Since we are still in the middle of fresh Ontario food season, and ratatouille needing all fresh food you can find locally, I thought it would be a great time to try Remy’s Ratatouille while watching our favourite chef make a name for himself in Paris! I had never made ratatouille before so I kept my expectations reasonable (which is my way of saying, I might accidentally ruin this dish) and you know how much kids love eating a bowl of veggies!
Luckily we were pleasantly surprised.
The original recipe I used is HERE. Because I had trouble finding couple items I had to make some changes and winged it. I also decided I didn’t want to try and slice everything super thin and since I don’t have a mandolin, I decided to do a rough chopped version. Just like the one Anton Ego’s mom used to make!
What you will need to make Remy’s Ratatouille:
- 1 can of tomato paste
- 1 yellow pepper (recipe calls for yellow squash but it was sold out)
- 1 small eggplant
- 1 tomato (recipe didn’t call for one but I was feeling adventurous)
- 1 zucchini
- 1 small onion
- 1 cup of ricotta (recipe calls for mascarpone but I couldn’t find it)
- 3 tbsp olive oil
- Fresh thyme (I used a Clubhouse Italian Spice Mix)
- Optional: 1 package cooked rigatoni (or whatever pasta you have)
Preheat the oven to 375 and chop all your veggies coarsely and mix together with spices and salt and pepper. Season well as veggies hold a lot of water which might dilute your seasoning.
Spread the tomato paste on the bottom of a large baking dish. Spread the ricotta over the tomato paste.
Spread the chopped veggies over the ricotta and tomato paste. Drizzle with 3 tbsp of olive oil. (Optional: Add 1/2 cup water to create a sauce with the paste. I didn’t find this necessary because the veggies release a lot of water when cooking.
Cook covered with parchment for 40 minutes or veggies are fork tender.
Serve over pasta or on its own. We served this with rigatoni and garlic bread cause carbs are so good!
I hope you enjoy a lovely Ratatouille dinner and a movie night!
You can read about our other Disney for Dinner nights here:
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