This homemade ratatouille recipe emulates the version shown in the popular Disney film while offering all the savory, herbaceous flavors found in the classic French stew.
Ratatouille is my favorite movie. I can quote pretty much every line. So, it only made sense for me to recreate the ratatouille dish featured in the film. Unlike the traditional Provençal ratatouille, which is typically a rustic vegetable stew where the ingredients are diced and simmered together, the version in the movie is a confit byaldi, which is a slightly more elegant, layered presentation of thinly sliced vegetables arranged over a rich piperade base.
The result is a visually stunning dish, with spirals of colorful fresh vegetables that stay true to the comforting flavors of the original recipe. This ratatouille recipe is as beautiful to serve as it is delicious to eat, and is surprisingly simple to make. I’ll walk you through the complete process, showing you how to create the exact version I shared with millions online!
Ingredients and Notes
See the recipe card below for the complete ingredients list and instructions.
- Infused Olive Oil – I make an infused olive oil by heating high-quality olive oil with shallot, fresh rosemary, fresh thyme, and garlic. Used throughout the dish, it adds a rich, herbaceous flavor, giving the ratatouille incredible depth.
Piperade
- Red Bell Pepper – Once charred, this adds sweetness and color to the piperade base.
- Canned Tomato Sauce – This is a shortcut that adds richness and acidity while keeping the recipe simple and creating a smooth sauce.
- Infused Olive Oil – This carries over the flavor of the herbs and garlic, tying the dish together.
- Aromatics (Shallots + Garlic) – Sautéed, these create the savory backbone of the sauce.
- Salt and Sugar – A touch of salt enhances flavor, while a small pinch of sugar balances the acidity of the tomato sauce. Adjust both to taste.
Confit Byaldi/Ratatouille
- Roma Tomatoes – These are firm and less watery than other tomato varieties, making them perfect for thin slices that hold their shape during baking.
- Yellow Squash – Mild, slightly sweet, and tender when roasted, this adds a bright pop of color to the layered presentation.
- Zucchini – Soft and delicate in flavor, zucchini helps round out the vegetable medley with its light texture.
- Japanese Eggplant – Long and slender with thin skin, this variety slices beautifully and cooks down nicely, adding a slightly earthy taste to the ratatouille recipe.
Piperade Vinaigrette
- Reserved Piperade – Using some of the cooked piperade as the vinaigrette base ties all the flavors together and adds a subtle sweetness.
- Infused Olive Oil – This enhances the dressing with the same herbaceous notes carried throughout the dish.
- Dijon Mustard – Sharp, tangy, and slightly spicy, Dijon helps emulsify the vinaigrette so it’s smooth and well-blended.
- Red Wine Vinegar – This adds brightness and acidity to cut through the richness of the vegetables.
- Salt and Pepper – Adjust to taste.
How to Make Ratatouille
1. Make the Piperade Sauce
2. Assemble the Confit Byaldi
3. Prepare the Piperade Vinaigrette
4. Serve
Nick’s Tips for Success
- Use a sharp knife or mandoline. The vegetables should be evenly sliced about ⅛-inch thick so they cook at the same rate and layer beautifully. A mandoline makes this quick and precise. Just be careful so you don’t cut your fingers!
- Choose similar-sized vegetables. Pick zucchini, squash, eggplant, and tomatoes that are close in diameter so the slices layer neatly without gaps.
- Taste the piperade as it cooks. The sauce should be rich but balanced. Add a pinch of sugar only if the tomatoes taste too acidic.
- Arrange the vegetables tightly for the best appearance. Overlap the slices slightly in a spiral pattern for the signature “movie ratatouille” presentation.
- Rest before serving. Letting your ratatouille recipe sit for 10 to 15 minutes before serving helps the flavors meld together.
Ratatouille Recipe
One of my favorite dishes, this homemade ratatouille recipe looks just like the movie version, featuring beautiful spirals of zucchini, squash, tomato, and eggplant baked over a rich piperade sauce. It’s simple to make, full of fresh flavor, and every bit as comforting as the classic French version that inspired it.
Equipment
- 1 Mandoline Slicer or Very Sharp Knife
- 1 Blender or Food Processor
- 1 (12-inch or 30 centimeter) Oven-Safe Skillet or Copper Pan
- 1 Small Saucepan
- 2 Mixing Bowls
- Parchment Paper
Ingredients
Infused Olive Oil
- ½ cup (120 milliliter) extra-virgin olive oil
- 1 (~30 gram) small shallot, peeled and smashed
- 2 sprig fresh rosemary
- 2 sprig fresh thyme
- 3 clove garlic, crushed
Piperade Sauce
- 1 (~ 6 ounce / 170 gram) large red bell pepper
- 2 tablespoon (30 milliliter) infused olive oil (from above)
- 2 (~60 gram) small shallot, diced
- 2 clove (~6 gram) garlic, minced
- ½ teaspoon (3 gram) kosher salt + more to taste
- 1 cup (240 milliliter) canned tomato sauce
- ½ teaspoon (2 gram) granulated sugar , optional, to balance acidity
Confit Byaldi (Layered Vegetables)
- 2 (~12 ounce / 350 gram) small zucchini, thinly sliced
- 2 (~12 ounce / 340 gram) small yellow squash, thinly sliced
- 1 (~ 8 ounce / 225 gram) Japanese eggplant, thinly sliced
- 3 (~12 ounce / 340 gram) Roma tomatoes, thinly sliced into ⅛-inch (3 millimeter) pieces
- 2 tablespoon (30 mililleter) infused olive oil (from above)
- ¼ teaspoon (1 gram) kosher salt
- ¼ teaspoon (1 gram) black pepper
- 1 sprig fresh thyme
Piperade Vinaigrette
- ¼ cup (60 milliliter) reserved piperade sauce
- 1 teaspoon (5 milliliter) Dijon mustard
- 1 tablespoon (15 milliliter) red wine vinegar
- ¼ teaspoon (1 gram) kosher salt, or to taste
- ¼ teaspoon (1 gram) black pepper
- 2 tablespoon (30 milliliter) infused olive oil (from above)
For Serving
- fresh chives and parsley, chopped, for garnish
- crusty bread or baguette, optional
Instructions
For the Infused Oil
- In a small saucepot over medium heat, add all ingredients. Once the oil begins to lightly bubble, remove from the heat and let the oil infuse and cool down, about 30-60 minutes.½ cup extra-virgin olive oil, 1 small shallot, 2 sprig fresh rosemary, 2 sprig fresh thyme, 3 clove garlic
- Once cool, store in an airtight container.
For the Piperade Sauce
- Place the bell pepper over direct flame and cook until the surface is fully charred. Transfer the pepper to a large bowl and cover with plastic wrap. Leave the pepper to steam for a few minutes, then using a clean kitchen towel and gloves, peel the charred skin from the bell pepper. De-stem and de-seed the pepper. Set aside.1 large red bell pepper
- In a medium saucepan over medium-low heat, add the infused olive oil, shallot, and garlic with a generous pinch of salt. Stir and cook until the aromatics are translucent, about five minutes.2 tablespoon infused olive oil (from above), 2 small shallot, 2 clove garlic, ½ teaspoon kosher salt + more to taste
- Transfer the shallots and garlic to a high-powered blender, along with the reserved bell pepper and tomato sauce. Blend on high until the sauce is completely smooth.1 cup canned tomato sauce
- Pour the sauce into a 12-inch (30-centimeter) skillet or copper pan. Season with salt, as well as sugar, if needed. Cook over medium-low heat until the sauce reduces slightly.½ teaspoon granulated sugar
- Reserve ¼ of the piperade for the piperade vinaigrette.
For the Confit Byaldi
- Preheat the oven to 300°F (148°F). Cut a piece of parchment to fit directly over the cooking pan.
- Arrange the zucchini, squash, eggplant, and tomato in alternating order in the casserole pan, from the edge to the center. Keep them tightly shingled, about ⅛ to ⅙ inch (three millimeters) apart.2 small zucchini, 2 small yellow squash, 1 Japanese eggplant, 3 Roma tomatoes
- Once the pan is filled, lightly drizzle the infused olive oil onto the shingled vegetables, followed by black pepper and salt, and a sprig of thyme.2 tablespoon infused olive oil (from above), ¼ teaspoon kosher salt, ¼ teaspoon black pepper, 1 sprig fresh thyme
- Cover the casserole pan with the prepared parchment and bake for 30 minutes for tender, crisp vegetables – like the movie! They should still have just a little bit of resistance, but should not be hard or raw. Or two hours for a more stewy, traditional, confit byaldi.
For the Piperade Vinaigrette
- Add reserved piperade sauce, Dijon mustard, vinegar, salt, and pepper to a small bowl. Whisk to combine.¼ cup reserved piperade sauce, 1 teaspoon Dijon mustard, 1 tablespoon red wine vinegar, ¼ teaspoon kosher salt, ¼ teaspoon black pepper
- While whisking, slowly drizzle in three tablespoons of infused olive oil. Whisk until emulsified.2 tablespoon infused olive oil (from above)
- Taste and season with salt and pepper. Set aside.
For serving
- Mound the confit byaldi in the center of a plate. Drizzle the plate with some piperade sauce and piperade vinaigrette. Top dish with chives and parsley. Serve with a toasted baguette.fresh chives and parsley, crusty bread or baguette
Video
Notes
*If doubling or tripling this recipe, I recommend working in batches and assembling the ingredients in multiple pans.
Storage:
– Refrigerator: Store leftovers in an airtight container for up to four days. Reheat gently on the stovetop over low heat or in the oven at 350°F (175°C) until warmed through. The flavors deepen as it sits, so it’s even better the next day.
– Freezer: Once cool, transfer portions to freezer-safe containers or bags. Freeze for up to three months. Thaw overnight in the fridge before reheating.
– Make-Ahead: You can prepare the piperade sauce and slice all the vegetables up to one day in advance. Store them separately in airtight containers in the refrigerator, then assemble and bake when ready to serve.
– Refrigerator: Store leftovers in an airtight container for up to four days. Reheat gently on the stovetop over low heat or in the oven at 350°F (175°C) until warmed through. The flavors deepen as it sits, so it’s even better the next day.
– Freezer: Once cool, transfer portions to freezer-safe containers or bags. Freeze for up to three months. Thaw overnight in the fridge before reheating.
– Make-Ahead: You can prepare the piperade sauce and slice all the vegetables up to one day in advance. Store them separately in airtight containers in the refrigerator, then assemble and bake when ready to serve.
Nutrition
Serving: 1serving, Calories: 279kcal, Carbohydrates: 8g, Protein: 2g, Fat: 28g, Saturated Fat: 4g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 20g, Sodium: 597mg, Potassium: 406mg, Fiber: 2g, Sugar: 5g, Vitamin A: 1221IU, Vitamin C: 53mg, Calcium: 29mg, Iron: 1mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this recipe? Rate & comment below!FAQs
What should I serve with ratatouille?
I often serve my ratatouille recipe as a vegetarian main course with a toasted baguette or crusty sourdough bread. It’s also delicious over a bed of couscous, rice, or quinoa. Or, try serving it as a side dish with protein-rich main courses like a whole roasted chicken, grilled fish, butter-basted steak, or reverse-seared steak.
What’s the best time of the year to make ratatouille?
Ratatouille can be enjoyed year-round, but it really shines in late summer and early fall when tomatoes, zucchini, eggplant, and squash are at their peak. That’s when the vegetables are freshest, most flavorful, and often most affordable.
This is such a fun recipe and surprisingly simple to make!