Remys Traditional Ratatouille Recipe

I absolutely love this ratatouille recipe because it’s a feast for both the eyes and the palate, with its beautiful layers of colorful veggies and aromatic herbs! Plus, it brings out my inner chef as I get to enjoy a healthy, homemade meal that feels like a culinary masterpiece straight out of a Pixar movie.

Remy’s Traditional Ratatouille is an amazing dish, and one with such a splendid array of flavors and colors that it’s hard to believe it qualifies as health food. The fresh vegetables—eggplant, zucchini, bell peppers—seem to mix effortlessly with the glorious garlic and thyme that season the sumptuous pots of sauce that precede the Veggie Medley itself.

The sauce and the sauce-making process are two of the Ratatouille’s best-kept secrets.

Remys Traditional Ratatouille Recipe Ingredients

• Eggplant: Low in calories, rich in fiber, aids digestion.
• Zucchini: High water content, low carbs, supports hydration.
• Tomatoes: Rich in antioxidants, adds sweetness and acidity.
• Bell Peppers: High in vitamin C, provides crunch and color.
• Garlic: Contains allicin, supports heart health.
• Olive Oil: Healthy fats, enhances flavor.

Remys Traditional Ratatouille Recipe Ingredient Quantities

• 2 tablespoons olive oil
• 1 small eggplant, cut into 1/4-inch slices
• 1 zucchini, cut into 1/4-inch slices
• 1 yellow squash, cut into 1/4-inch slices
• 1 red bell pepper, sliced into thin strips
• 1 yellow bell pepper, sliced into thin strips
• 1 onion, thinly sliced
• 2 cloves garlic, minced
• 2 to 3 tomatoes, sliced
• 1 teaspoon fresh thyme leaves
• Salt to taste
• Black pepper to taste
• 2 tablespoons chopped fresh basil for garnish

How to Make this Remys Traditional Ratatouille Recipe

1. Set your oven to 375°F (190°C) to warm up before cooking.

2. Put 1 tablespoon of olive oil in a large skillet over medium heat. Add the sliced onion and cook until translucent, about 5 minutes.

3. Minced garlic should be added to the skillet and cooked for another minute until fragrant. The skillet should then be removed from the heat, and the onions and garlic should be spread evenly in the bottom of a baking dish.

4. Stack the onion and garlic base with alternating layers of sliced eggplant, zucchini, yellow squash, red bell pepper, yellow bell pepper, and tomatoes. Make sure to slightly overlap the slices for a stunning exterior that suggests what’s on the inside.

5. Drizzle the last 1 tablespoon of extra virgin olive oil over the layered vegetables.

6. Disperse the fresh thyme leaves, salt, and black pepper evenly over the vegetables.

7. Prepare the dish by placing aluminum foil over it and put it in an oven that has been set to 30 minutes.

8. Take off the foil and keep baking for another 15-20 minutes, or until the veggies tender and are lightly browned.

9. Remove the ratatouille from the oven and allow it to cool for a few minutes.

10. Before serving, sprinkle with fresh basil that has been finely chopped. Enjoy a ratatouille that is vibrant, delicious, and full of color!

Remys Traditional Ratatouille Recipe Equipment Needed

1. Oven
2. Large skillet
3. Baking dish
4. Knife
5. Cutting board
6. Measuring spoons
7. Aluminum foil
8. Spatula or spoon for stirring

FAQ

• Q: Can I use dried herbs instead of fresh thyme?A: Yes, it is possible to use dried thyme in place of fresh. Use roughly one-third of the amount and you will still have a flavorful dish, since dried herbs are more potent than fresh.
• Q: What is the best tomato variety to use for ratatouille?A: Choosing tomatoes that are ripe and firm is paramount, especially when selecting from a variety like Roma, known for its sturdiness and lower water content.
• Q: Can this recipe be made in advance?A: Yes, you can prepare ratatouille a day in advance. In fact, it often tastes better the next day as the flavors meld together.
• Q: Is it necessary to peel the eggplant?It is not necessary to peel the eggplant. The skin can be left on to contribute texture and nutrients to the dish.
• Q: Can I bake instead of sauté the vegetables?A: Certainly, the vegetables can be layered in a baking dish and baked at 375°F (190°C) for roughly 45 minutes if an approach with fewer demands on your attention is desired.
• Q: How should I store leftovers?A: Any leftover food should be placed in an airtight container within the refrigerator. Do this, and the food will remain both safe and tasty for up to 3 days. After that, it’s either too risky or just too unappetizing to eat. To warm the food back up, either go with the stove or the microwave; both ways are valid and work equally well.
• Q: Can I freeze ratatouille?A: Yes, ratatouille can be frozen for up to 3 months. Before reheating, thaw overnight in the refrigerator.

Remys Traditional Ratatouille Recipe Substitutions and Variations

Avocado oil or sunflower oil may be used as substitutes if preferred for olive oil.
Eggplant: Try a different texture using extra mushrooms or more zucchini.
Cucumber: Use this in place of zucchini when you want a milder flavor in recipes that are served raw.
Red bell pepper: For variation, consider using roasted red peppers or cherry tomatoes.
Thyme: Substitute with oregano or rosemary for a distinctly different flavor.

Pro Tips

1. Salting the Eggplant Before assembling the dish, lightly salt the sliced eggplant and let it sit for about 30 minutes. This helps to draw out any bitterness and excess moisture. Rinse and pat dry before using.

2. Even Slicing Use a mandoline slicer to ensure all vegetables are evenly sliced. This promotes even cooking and creates a visually appealing presentation.

3. Roast for Extra Flavor Before layering, consider roasting the bell peppers separately until they are slightly charred. This adds a depth of flavor to the dish.

4. Herb Infusion While the vegetables are baking, infuse additional olive oil with thyme, garlic, and a pinch of red pepper flakes over low heat. Drizzle this infused oil over the finished dish for an extra burst of flavor.

5. Cheese Finish For a rich finish, add a sprinkle of grated Parmesan or crumbled goat cheese during the last 5 minutes of baking to add a savory touch.