Disney Ratatouille Food

DISNEY'S RATATOUILLE

Disney's Ratatouille image

The beautiful ratatouille served up in the movie by the same name. Long and narrow vegetables work best. Serve over a bed of brown rice, couscous, pasta or other starch, or with crusty bread."

Provided by Lavender Lynn

Categories Peppers

Time 1h15m

Yield 4 serving(s)

Number Of Ingredients 15

Ingredients

1 (6 ounce) can tomato paste
1/2 onion, chopped
1/4 cup garlic, minced
1 tablespoon olive oil
3/4 cup water
salt & fresh ground pepper
1 small eggplant, trimmed and very thinly sliced
1 zucchini, trimmed and very thinly sliced
1 yellow squash, trimmed and very thinly sliced
1 red bell pepper, cored and very thinly sliced
1 yellow bell pepper, cored and very thinly sliced
3 tablespoons olive oil, to taste
1 teaspoon fresh basil leaf, to taste
1/2 teaspoon fresh thyme leave, to taste
3 tablespoons mascarpone cheese

Steps:

Preheat the oven to 375 degrees F (190 degrees C).
Spread tomato paste into the bottom of a 10x10-inch baking dish.
Sprinkle with onion and garlic and stir in 1 tablespoon olive oil and water until thoroughly combined.
Season with salt and black pepper.
Arrange alternating slices of eggplant, zucchini, yellow squash, red bell pepper, and yellow bell pepper, starting at the outer edge of the dish and working concentrically towards the center.
Overlap the slices a little to display the colors.
Drizzle the vegetables with 3 tablespoons olive oil and season with salt and black pepper.
Sprinkle with basil and thyme leaves.
Cover vegetables with a piece of parchment paper cut to fit inside.
Bake in the preheated oven until vegetables are roasted and tender, about 45 minutes.
Serve with dollops of mascarpone cheese.

Nutrition Facts : Calories 244.2, Fat 14.5, SaturatedFat 2.1, Sodium 354.9, Carbohydrate 27.8, Fiber 8.9, Sugar 12.8, Protein 5.9

DISNEY'S RATATOUILLE

Disney's Ratatouille image

The beautiful ratatouille served up in the movie by the same name. Long and narrow vegetables work best. Serve over a bed of brown rice, couscous, pasta or other starch, or with crusty bread.

Provided by Juli Warfel Bitler

Categories Side Dish Vegetables Eggplant

Time 1h30m

Yield 4

Number Of Ingredients 14

Ingredients

1 (6 ounce) can tomato paste
½ onion, chopped
¼ cup minced garlic
1 tablespoon olive oil
¾ cup water
salt and ground black pepper to taste
1 small eggplant, trimmed and very thinly sliced
1 zucchini, trimmed and very thinly sliced
1 yellow squash, trimmed and very thinly sliced
1 red bell pepper, cored and very thinly sliced
1 yellow bell pepper, cored and very thinly sliced
3 tablespoons olive oil, or to taste
1 teaspoon fresh thyme leaves, or to taste
3 tablespoons mascarpone cheese

Steps:

Preheat the oven to 375 degrees F (190 degrees C).
Spread tomato paste into the bottom of a 10x10-inch baking dish. Sprinkle with onion and garlic and stir in 1 tablespoon olive oil and water until thoroughly combined. Season with salt and black pepper.
Arrange alternating slices of eggplant, zucchini, yellow squash, red bell pepper, and yellow bell pepper, starting at the outer edge of the dish and working concentrically towards the center. Overlap the slices a little to display the colors. Drizzle the vegetables with 3 tablespoons olive oil and season with salt and black pepper. Sprinkle with thyme leaves. Cover vegetables with a piece of parchment paper cut to fit inside.
Bake in the preheated oven until vegetables are roasted and tender, about 45 minutes. Serve with dollops of mascarpone cheese.

Nutrition Facts : Calories 275.1 calories, Carbohydrate 25 g, Cholesterol 13.1 mg, Fat 19.1 g, Fiber 7.4 g, Protein 5.7 g, SaturatedFat 4.6 g, Sodium 353 mg, Sugar 10.9 g

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