Ratatouille from Ratatouille

The zucchini and eggplant from the garden inspired me to make ratatouille this week. It was my first time making the dish, and I went about it in a non-traditional way. Julia Child would not likely approve.

veg

The recipe I used attempted to recreate the ratatouille made by Remy the rat in Disney’s Ratatouille. There’s something about the idea of creating a recipe in the real world, based on a recipe in a fictionalized world, that really tickles me.

It has been done before: here with food from Star Trek, here with The Hobbit, here with Doctor Who, and here with Game of Thrones.

No herbes-de-Provence, no whole tomatoes, no chopping or dicing or cooking the veggies separately. This recipe is remarkably simple and yields a surprisingly delicious final product. How can a bunch of vegetables with minimal seasoning taste THIS good?

The recipe basically reads like this:

  1. Spread sauce and sliced garlic on the bottom of the dish. garlic and sauce
  2. Wash and slice veggies thinly.
  3. Arrange them alternatingly and fancily in the dish. arranging
  4. Drizzle with olive oil, sprinkle with salt, pepper, and fresh thyme. arranged
  5. Bake at 375 with parchment paper on top for 40-45min.ratatouille complete

That’s pretty much it. Really easy, really healthy, and really tasty. We ate ours with couscous, which nicely collected the tomato sauce and liquid from the baked veggies. I could see myself serving it with rice or bread as well.

 

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