STREAMING NOW: No Reservations

Remy's Ratatouille

Want more from Genius Kitchen?

Watch on your Apple TV, Roku, or Fire TV and your iOS, Fire, or Android device.

Learn More
“I found a version of this recipe online, and made a couple of changes to suit my tastes, since I can't stand bell peppers of any kind! Select eggplant, zucchini, squash and tomatoes that are about the same size in diameter.”
READY IN:
1hr 25mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 375 degrees F.
  2. Cut a piece of parchment to fit about half way down an oval baking dish, about 10" in the longest direction.
  3. Pour tomato puree into bottom of baking dish.
  4. Drop the sliced garlic cloves and diced onion into the sauce.
  5. Stir in 1 tablespoon of the olive oil and season with half the salt and pepper, stirring to mix evenly.
  6. Trim the ends off the eggplant, zucchini, yellow squash, and tomatoes. Using a mandoline slicer, slice each vegetable very thin, about 1/8" thick.
  7. Arrange slices on top of the tomato sauce in a large spiral, overlapping each vegetable slightly, and keeping the order the same (All the vegetables may not fit, as this is more about presentation).
  8. Drizzle the remaining olive oil on top and season with remaining salt and pepper.
  9. Remove thyme leaves from stems and sprinkle on top.
  10. Cover with parchment paper.
  11. Bake for 45 to 55 minutes, until vegetables have released their liquid and are clearly cooked, but with some structure left.
  12. Serve by scooping up layers with some sauce below, trying not to disturb the overlapping slices.

Watch more

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a
SORT BY: