It has 3 specific layers that you need to make. The bottom is like a pepper and tomato sauce, the middle is the sliced vegetables and the top is a vinaigrette that you drizzle on top after it has cooked.
Gluten-Free, Dairy-Free Disney Ratatouille
(just like the movie's)
Adapted by jalene
#1 Bottom of pan sauce (Piperade) ingredients:
- 1 red pepper
- 1 yellow pepper
- 1 orange pepper
- 4 tablespoons extra virgin olive oil
- 2 teaspoon minced garlic
- 1 cup finely diced yellow onion
- 6 tomatoes (about 24 ounces total weight)
- 2 sprig thyme (You can do rosemary instead)
- 2 sprig flat-leaf parsley
- sea salt
- Heat oven to 450 F. Wash and dry peppers, removing seeds and ribs. Cut in half and place cut side down on a foil lined sheet. (Putting it on a silicone mat may discolor it.) Bake the peppers until the skin blisters (about 15 minutes).
- While the peppers are cooking, remove the skins and seeds of the tomatoes and finely dice. Save the juices.
- When the peppers are cooked, remove from heat and let rest in a tightly covered bowl until they have cooled enough to handle. Peel the skin off and chop finely.
- In a skillet over low heat add the oil, garlic, and onion. Cook until very soft but not browned. (Add more oil if necessary.)
- Add tomatoes, their juices, thyme, and parsley. Simmer over medium-low heat until very soft and very liquid remains. (Make sure it does not brown.)
- Add the peppers and simmer to soften them. Season with salt and discard large chunks of seasoning. Let it cool slightly and put in a blender to chop slightly. Pull out 2 Tbsps of the mixture and spread the rest in the bottom of a 9x13 baking pan.
#2 Vegetable Pattern Ingredients:
- 1 zucchini (4 to 5 ounces) sliced in 1/16-inch rounds
- 1 Japanese eggplant, (4 to 5 ounces) sliced into 1/16-inch rounds
- 1 yellow squash (4 to 5 ounces) sliced into 1/16-inch rounds
- 4 Roma tomatoes, sliced into 1/16-inch rounds
- 1/2 tsp minced garlic
- 2 tsp olive oil
- 1/8 tsp thyme
- sea salt and freshly ground black pepper
- Preheat oven to 300 F. In a 9x13 pan arrange a strip of alternating slices of vegetables over piperade sauce. (See above picture.) Repeat until pan is filled. (You may not use all the vegetables).
- Mix the garlic, oil and thyme in a bowl and season with salt and pepper to taste. Cover pan with foil-making sure edges are sealed well. Bake until vegetables are tender, about 50 minutes. Turn up heat to 325 F and uncover the pan and bake 15 minutes more.
#3 Vinaigrette Drizzle Ingredients:
- 4 Tbsp olive oil
- 1 Tbsp and 1 tsp balsamic vinegar
- 2 Tbsp of the reserved piperade
- sea salt and freshly ground black pepper to taste
- Combine all the ingredients. :)
You can serve this over white rice, brown rice or quinoa to make it more substantial.