Make Disney's Baked Ratatouille (Confit Byaldi) at home! This stunning vegetarian dish layers fresh veggies in a rich sauce for an impressive yet easy lunch or dinner the whole family will love.
Ratatouille (ra-ta-too-ee) is an iconic dish from Provençe that originated from the southeastern region of France, specifically, in Nice. Ratatouille has elements of Mediterranean cuisine with the summer vegetables. This classic French dish is a rustic stew, which we’ll get into a bit more. However, the recipe that I’ll be sharing today is the one that’s inspired by the Disney movie, Ratatouille. I’ve seen this movie many times and my wife and I love it so much! We call ourselves Remy (myself) and Linguini (her) because I’m the cook and she is lanky and not so good in the kitchen, such as Linguini! who would you be in the kitchen? The ambitious chef, the helpful friend, or the skeptical critic? Share your character pick in the comments!
With that being said, I love French cuisine. I hope to go to Paris or anywhere in France at some point, as I truly believe it’ll be a life-changing experience, especially for a foodie like myself! Have you ever had ratatouille in France or at a memorable meal? Tell me about your experience or favorite moment connected to this dish!
Since watching the movie and having always wanted to visit France, this dish has been on my bucket list for so long! If you’ve been following the blog for a while, then you know that I love sharing a recipe from a different cuisine each month. Doing a dish from France was the opportunity to knock this off my bucket list, and if this dish has always been on yours after seeing the Ratatouille movie, then you definitely need to make this recipe as part of your Live to Cook one-month challenge! Sign up to my email newsletter to get started on your cooking journey today, plus all of my recipes will be sent straight to your inbox!
This ratatouille recipe does certainly look complex and extravagant, but the concept is quite straightforward! Be sure to watch the video to grasp all the concepts and ensure you avoid the mistakes we’ll outline here to guarantee you the best ratatouille ever! If you’re not already, it would mean a lot to me if you could please subscribe to my YouTube channel, and be sure to hit the bell button so you receive the notifications when my video recipes go live! Let’s get cooking!
Questions You May Have About This Ratatouille Recipe!
What is the difference between ratatouille and Confit Byaldi?▼
There are two known “ratatouille recipes,” where the traditional ratatouille recipe is actually a stew. It uses the same vegetables as this version of the dish, however, each vegetable is cooked individually. Afterward, they’re all mixed together and simmered to blend all the flavours together, often made in a Dutch oven or large pot. The original ratatouille dish was seen as a peasant dish since it used the vegetables that were available in season, with a reliance from fresh vegetables of the summer harvest including zucchini, eggplant, peppers, tomatoes, onions, and garlic, which are all seen in this recipe. Over time, the dish evolved to add some elegance with more delicate flavors coming from fresh herbs, as well as new techniques to add more life to the dish.
The fact that this was originally a peasant dish is why the prospect of making ratatouille for the food critic in the Disney movie was scoffed at. However, if you’ve seen the movie, then you know that Remy makes a modern version of ratatouille, where the same veggies are used, but instead different textures and a different presentation is shown by layering the veggies and baking the dish as one. The food critic does indeed cry as it brings him back memories to the simple rustic ratatouille stew described above. Who doesn’t love that scene?
Ultimately, the modern version of the ratatouille did not originate from the fictional character Remy, but American celebrity chef Thomas Keller’s elevated take of the Provençal ratatouille. This ratatouille is a fusion of Confit byaldi created by French chef Michel Guérard. This chef was known for modernizing classic French dishes to make them modern and lighter. Michel Guérard’s dish includes thinly sliced vegetables arranged in a circle, which is called a Tian (pronounced tee-an). Classic tian recipes are baked in a shallow, unglazed earthenware cooking vessel. Michel Guérard’s version of the ratatouille excludes peppers and instead includes mushrooms. As a result, Thomas Keller’s recipe consists of a piperade sauce, layered with the sliced vegetables, covered with parchment paper and baked. This process is shown in the movie, and this is what we’ll be doing here! And don’t worry - we’ll get into what a piperade sauce is soon enough!
You can learn more about the history of the ratatouille here.
What vegetables go in this ratatouille recipe?▼
For the circular rounds on top, we will need tomatoes, zucchini, yellow squash, and eggplant. The sauce base, known as the piperade, will use red pepper, onion, and crushed tomatoes.
What is the secret to good ratatouille?▼
The secret to good ratatouille is layering flavour at every stage. Starting with the slow cooked piperade sauce, season the vegetables well with the herb oil, salt and pepper, and cook everything low and slow until the vegetables are completely tender but still hold their shape. Fresh herbs and good olive oil bring everything together, and letting it rest before serving gives the flavours time to meld.
Can I make this ratatouille recipe ahead of time?▼
Yes you can! The only caveat is that if you want to plate it elegantly like in the Disney movie, then you will have to serve it fresh out of the oven. You can reheat leftovers without any problems, however, the vegetables will lose some of their shape, so you won’t be able to do the fancy plating shown in the movie and here. As a result, if you’re serving this to impress guests, then I suggest you bake it fresh. However, you can
How do I stop ratatouille from going mushy?▼
The sauce layer, the piperade, is not “just a sauce.” This is a protective coating from the veggies to your baking dish or pan. As a result, spreading this sauce around will ensure the veggies don’t brown or dry out. Furthermore, the veggies absorb the flavours and juices from the sauce, since this sauce is certainly extremely delicious!
Does ratatouille taste better the next day?▼
100%! The dish will taste better over the next day or 2 as the veggies get even more time soak up the flavours from the herb oil and piperade sauce.
Do I need a mandoline for Confit Byaldi?▼
No, you technically can make Confi Byaldi without a mandoline slicer, and I did this before purchasing my mandoline. I’ll demonstrate that in the video recipe! The problem by not using a mandoline is that you require a lot of precision
Is Ratatouille a Main Dish?▼
Yes, it can be a main dish or it can be served as an appetizer, depending on the portion size you serve. Stay tuned for serving suggestions later on in this post!
Is Ratatouille Served Warm or Cold?▼
You want to serve your ratatouille hot and fresh! After baking, we do have to wait for it to rest for about 15 minutes to set. This step will ensure that the bubbling can subside and the veggies can reabsorb any excess moisture.
Fun Facts About Ratatouille and French Cuisine
What Ratatouille Means: The word ratatouille comes from the French verb touiller, which means “to stir up” or “to toss,” perfectly capturing the rustic, hearty nature of the original stew.
A dish for summer: As this is a concoction of summer vegetables, this light and nutritious dish is the perfect way to celebrate the warmth and vibrant colors of summer!
The dish and the movie promoted each other: After the Disney film’s release, interest in the ratatouille dish soared worldwide, inspiring home cooks and chefs alike to recreate the dish with their personal touch and bringing Disney to life!
French Power Food: From its roots as a simple one-pot stew, the core components remained unchanged, showing that using what you have on hand can fuel you up and transform into deliciousness!
The Mandoline Slicer Changes Everything: As you’ll see here, the mandoline expedites the process of slicing the veggies by a landslide, and you’ll get more consistent slices overall. The mandoline was a tool invented in France in the early 20th century.
Other similar recipes across the Mediterranean: This dish was largely inspired by Mediterranean cuisine. Other similar dishes include the Italian Caponata and Spanish Pisto. These dishes all celebrate local produce with regional twists.
Why You’ll Love This Ratatouille Recipe!
A culinary masterpiece brought at home: The movie made the dish look so stunning that everyone wanted to try it out. It’s really too good to resist! Once you taste this for yourself, you’ll understand why the food critic Anton Ego was crying after his first bite!
A great way to use veggies: Got some veggies on hand? This is such a perfect way to use them! Plus, the bonus here is that you’ll need a lot of veggies. A LOT! And even using a lot may still give you some leftover veggie slices, so you could even make two batches of ratatouille.
Incredible flavors: Though this was once a peasant dish, the flavors are out of this world. You’ll love the sweet and tangy piperade sauce with the flavors of the vegetables on top. It’s really a flavor explosion and a celebration of French cuisine!
Make-ahead friendly: This dish reheats very well, and there are steps to prep certain of the components in advance if you want to make the process efficient and smooth. I’ll go over all of this later on in this post!
Conceptually simple: This creation sure is visually stunning, and you’d think a lot of work goes into it. In a way you definitely need some patience and love, but essentially the three main steps are making the sauce, cutting and layering the veggies, then baking! Allocate some time out of your day to put your heart into this dish, but you don’t need to do anything that is too difficult here.
Mistakes That You Could Encounter Making This Ratatouille Recipe
Making the wrong dish: You may think that you’re making ratatouille, but if you’ve followed a ratatouille recipe and ended up with the stew described above instead of this assortment of colorful baked veggies, then don’t worry! It’s not your fault! Ratatouille does indeed refer to the baked version from the Disney Pixar movie, but as mentioned earlier, this is technically Confit Byaldi.
Not giving love to the sauce: This sauce is truly the secret weapon in this recipe! You need to cook it low and slow and don’t be afraid to add in lots of peppers. It looks to be a lot in the video and in the photos as I used two whole peppers, but they really work their magic! Also, I recommend San Marzano tomatoes in the sauce because they are the most flavorful.
Veggies are the wrong size: If you’re using veggies that are not all the same thickness, it will conflict with the visual symmetry, and it will make the layering process much harder. Not only that - veggies of different sizes will cook at different rates, which will result in an improperly cooked ratatouille.
Not cooking the dish properly: The idea behind this wonderful creation is that we are slow roasting it, not broiling or even aggressively baking it. You don’t want the veggies to brown in your baking dish or pan when it’s in the oven. We just want them to get cooked, but without any sort of char and minimal color. You need to set the oven temperature low and don’t be impatient with the bake time.
Is slicing the veggies evenly tricky or are you worried about this getting mushy? Let me know in the comments which mistakes you’ve made or any other questions you may have, I’m here to help!
To save the recipe for later and to see all ingredients and their quantities, scroll to the bottom of this post for the PRINTABLE RECIPE CARD or press the “Jump to Recipe” button. You can also scale the recipe to adjust the quantities based on how large of a baking dish or pan you’re using. I’m using a 10.25 inch cast iron skillet here.
Yellow onion: Also known as a Spanish onion. We’ll use one onion here that is finely diced.
Garlic: Fresh garlic cloves that are minced.
Sweet bell peppers: I’m using one red pepper and one yellow pepper. This looks like a lot, but trust me, these peppers will work perfectly well with the sauce. Finely dice your peppers.
Red pepper flakes: I like a bit of heat to my sauces, so add according to taste.
San Marzano tomatoes: I’m not lucky enough to get fresh San Marzano tomatoes, so I get them canned. These are the best canned tomatoes because they’ve got the right amount of flavour and sweetness. We’ll lightly pulse them in our blender so that they keep their chunky texture.
Herbs: Fresh thyme, fresh rosemary, and a bay leaf.
Yellow squash: This is the traditional choice in a confit byaldi, however, they weren’t in season where I’m at at the time of recording this recipe! As I mention in my free motivational guide to explore your potential in the kitchen, Make Cooking Fun!!, using what is accessible to you if there’s a suitable substitute is totally fine! I used grey zucchini instead and it was just as delicious and pretty.
Eggplant: In order to have consistent thin round shapes, the best choice here is the long Japanese eggplants. You don’t want the thicker and shorter Italian eggplant or else you will get circles that are way too large!
Fresh tomatoes: You don’t want to be using large beefsteak tomatoes here or else your slices will be too large, similar to the issue with using Italian eggplant instead of Japanese eggplant. The tomato slices need to be consistent in size with our other veggies, so roma tomatoes are small and are the best choice here.
Using a mandoline, slice the zucchini, yellow squash, eggplant, and Roma tomatoes into 3mm rounds (I personally find it easier to use a serrated knife to slice the tomatoes evenly).
Making the Sauce
Pulse the San Marzano tomatoes in a food processor for a few seconds until broken down but still chunky. Set aside.
Heat 2 tbsp olive oil in a wide pan over medium-low heat. Add the onion and cook for 8 minutes until soft and translucent. Don't brown the veggies.
Add the garlic and chilli flakes. Sauté for 30 seconds until fragrant.
Add the red and yellow bell peppers, season with salt. Cook for 8 minutes until softened.
Pour in the pulsed tomatoes. Add the thyme, rosemary and bay leaf. Bring to a simmer, season with salt.
Then reduce heat and cook for 10–15 minutes until the sauce is thick and glossy. Remove the herb sprigs and bay leaf.
Spread evenly over the base of your baking dish.
Layering the Vegetables
Arrange the vegetable rounds in overlapping spirals over the piperade, cycling through the colours - zucchini, yellow squash, eggplant, tomato - working from the outside in.
Mix the herb oil ingredients together and drizzle evenly over the top. Season with salt and pepper.
Baking the Confit Byaldi
Preheat the oven to 135°C / 275°F.
Cover with a piece of parchment paper cut to fit the dish. Bake for 1 hour 45 minutes to 2 hours, until the vegetables are completely tender.
Remove from the oven and rest for 15 minutes before serving.
Spoon extra piperade underneath each portion and garnish with a green onion.
Enjoy!
Tips for a Ratatouille That Will Make a Food Critic Cry!
Don’t caramelize the veggies: We just want our veggies to soften, but we’re not looking for any browning of the veggies for our beautifully slow cooked piperade sauce.
Slice the veggies separately: The playfulness of the arrangement of this confit byaldi ratatouille dish is in the cyclical nature of the colours as they go into spirals around your baking dish. Having the veggies separate will allow you to work much more efficiently.
Don’t be afraid to pack lots of veggies in the baking dish: I really like how a tightly arranged spiral of veggies appear visually. Furthermore, the veggies will shrink as they bake, so add as much as you need in there. The tighter the spiral, the better the final visual aesthetic will be!
Don’t rush the baking: This is a slow bake. It is not a roast, which means everything needs to be cooked slowly and for a long time so the veggies can soften. What will help ensure that we don’t get any browning as the dish slowly bakes is covering the top with aluminum foil or parchment paper.
As a side: Confit Byaldi can be an excellent side dish for the holidays, if you want to pair it with other French classics such as Beef Bourguignon or Coq au Vin.
Made this recipe? Snap a pic and share it on Instagram or Facebook with #cookingwithanadi and tag @cooking.with.anadi. I love seeing your creations and might feature you in my next post!
How to Store Ratatouille
In the Fridge
Store your leftover ratatouille in an airtight container. It will last three to four days before the vegetables get mushy and/or spoil. Ensure to allow the ratatouille to come to room temperature before covering the container with a lid.
Can I Freeze Ratatouille?▼
Lets address the elephant in the room first - will the ratatouille be the same once frozen and thawed? No. What you can expect are veggies that have softened even further and the dish won’t visually be as picture perfect. Having said that, this is the best way to freeze and reheat this dish:
Allow the dish to cool down completely after done baking.
Spoon couple spoonfuls of the piperade sauce underneath each container and then portion the veggies over the sauce.
Freeze for up to 3 months.
To serve, first allow the portions to thaw overnight naturally. Then reheat covered at 325 F for 15-20 mins. If the dish was served in oven safe containers or dishes, you can reheat directly from frozen at 325 F for 30-40 mins.
If you liked this recipe please let me know in the comments. Tag your post on social media using #cookingwithanadi and mention me @cooking.with.anadi. Thank you!
Recipe by Anadi Misra
Disney’s Baked Ratatouille Recipe (Confit Byaldi)
Make Disney's Baked Ratatouille (Confit Byaldi) at home! This stunning vegetarian dish layers fresh veggies in a rich sauce for an impressive yet easy lunch or dinner the whole family will love.
Pulse the San Marzano tomatoes in a food processor for a few seconds until broken down but still chunky. Set aside.
Pulse the San Marzano tomatoes in a food processor for a few seconds until broken down but still chunky. Set aside.
2
Heat 2 tbsp olive oil in a wide pan over medium-low heat. Add the onion and cook for 8 minutes until soft and translucent. Don't brown the veggies.
Heat 2 tbsp olive oil in a wide pan over medium-low heat. Add the onion and cook for 8 minutes until soft and translucent. Don't brown the veggies.
3
Add the garlic and chilli flakes. Sauté for 30 seconds until fragrant.
Add the garlic and chilli flakes. Sauté for 30 seconds until fragrant.
4
Add the red and yellow bell peppers, season with salt. Cook for 8 minutes until softened.
Add the red and yellow bell peppers, season with salt. Cook for 8 minutes until softened.
5
Pour in the pulsed tomatoes. Add the thyme, rosemary and bay leaf. Bring to a simmer, season with salt.
Pour in the pulsed tomatoes. Add the thyme, rosemary and bay leaf. Bring to a simmer, season with salt.
6
Then reduce heat and cook for 10–15 minutes until the sauce is thick and glossy. Remove the herb sprigs and bay leaf. Spread evenly over the base of your baking dish.
Then reduce heat and cook for 10–15 minutes until the sauce is thick and glossy. Remove the herb sprigs and bay leaf. Spread evenly over the base of your baking dish.
7
Preheat the oven to 135°C / 275°F.
Preheat the oven to 135°C / 275°F.
8
Using a mandoline, slice the zucchini, yellow squash, eggplant, and Roma tomatoes into 3mm rounds (I personally find it easier to use a serrated knife to slice the tomatoes evenly).
Using a mandoline, slice the zucchini, yellow squash, eggplant, and Roma tomatoes into 3mm rounds (I personally find it easier to use a serrated knife to slice the tomatoes evenly).
9
Arrange the vegetable rounds in overlapping spirals over the piperade, cycling through the colors - zucchini, yellow squash, eggplant, tomato - working from the outside in.
Arrange the vegetable rounds in overlapping spirals over the piperade, cycling through the colors - zucchini, yellow squash, eggplant, tomato - working from the outside in.
10
Mix the herb oil ingredients together and drizzle evenly over the top. Season with salt and pepper.
Mix the herb oil ingredients together and drizzle evenly over the top. Season with salt and pepper.
11
Cover with a piece of parchment paper cut to fit the dish. Bake for 1 hour 45 minutes to 2 hours, until the vegetables are completely tender.
Cover with a piece of parchment paper cut to fit the dish. Bake for 1 hour 45 minutes to 2 hours, until the vegetables are completely tender.
12
Remove from the oven and rest for 15 minutes before serving. Spoon extra piperade underneath each portion and garnish with a green onion.
Remove from the oven and rest for 15 minutes before serving. Spoon extra piperade underneath each portion and garnish with a green onion.
Notes
•Use veggies fresh to the season in your locality. I substituted yellow zucchini with grey zucchini.
•Tip: Use a serrated knife to slice the tomatoes evenly - I find it much more cleaner then potentially squashing the tomatoes using the mandoline.
Nutrition per serving
294
Calories
5g
Protein
29g
Carbs
20g
Fat
8g
Fiber
15g
Sugar
1196mg
Sodium
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