Ratatouille with Garden Risotto

Ratatouille with Garden Risotto

This past weekend, after seeing a post on Facebook for DIY: Create Remy’s Ratatouille, I was inspired to make myself some homemade Ratatouille, and because I’m a bit of a food and movie geek, I decided to pair it with a screening of the Pixar movie Ratatouille. Luckily, my wife indulged me in this potentially silly “Ratatouille Night”.

The dish itself is simple enough, consisting of baking sliced veggies along with some tomato sauce. To add a bit more substance to the meal, I decided to serve the Ratatouille atop my favorite homemade Garden Risotto recipe from Food Network’s Ellie Krieger. The end result was healthy, flavorful, and outright delicious — and a perfect pairing for watching the movie!


  • 1 c. tomato sauce
  • 1/2 c. chopped onion
  • 2 cloves garlic, minced
  • Olive oil
  • 1 yellow squash
  • 1 zucchini
  • 1 eggplant
  • 1 red bell pepper
  • Salt and pepper
  • Thyme
  • Parchment paper
  • Garden Risotto (optional)


  1. Preheat oven to 350° F.
  2. In a 9″ baking pan, add the tomato sauce, onion, garlic, 1 tbsp. olive oil, and salt & pepper to taste, then stir to combine.
  3. With a knife or vegetable mandolin (preferred), slice the veggies thinly to about 1/8″ thick.
  4. Arrange veggie slices in a circle around the pan, alternating and overlapping them so only about 1/4″ of each slice is exposed. Create another circle inside of the larger circle of veggies. (Note: You may have some extra slices, depending on how many you prepared.)
  5. Drizzle an additional 1 tbsp. of olive oil on top, then sprinkle with thyme (and any other spice you like, such as rosemary).
  6. Cover with a piece of parchment paper cut to the size of your baking dish, and bake for 45-50 minutes, or until the veggies are cooked through and softened to your liking.
  7. Serve atop Garden Risotto or other grain (if desired).


The main thing to note about this recipe is to try and get veggies that sized alike when sliced, so the presentation doesn’t suffer too much. Admittedly, my eggplant slices were much larger than the zucchini and squash, but it ended up working out OK. Other than that note, it’s a pretty straightforward recipe, requiring a bit of patience in preparing everything for baking. But believe me when I say that the end result it absolutely worth it!

Hopefully you are inspired to make this recipe some time. I think you’ll be glad you did!

Bon Appétit!


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