Ratatouille Confit Byaldi

Ratatouille Confit Byaldi was made well known from the popular Pixar film Ratatouille. The film features a rat that loves to cook! In this rendition, it’s a mix between ratatouille and a confit byaldi which was created by a chef for the film.

The original recipe features Chinese eggplant however we have removed it in our version. Chinese eggplant is a bit hard to find at the local grocery store.

Featured in this recipe for ratatouille is tomato, squash, and zucchini. Making this recipe dairy free, keto, corn free, gluten free, and vegan.

Sauté down peppers and onions for a savory sauce that coats the bottom of the dish. Ratatouille Confit Byaldi needs to have a thin slice on the vegetables.

A mandoline is key for cutting the vegetables. Otherwise the slices will vary when cutting with a knife. Disney’s Ratatouille offers up a healthy recipe for vegans.

The blanching of the tomatoes is not necessary to have a tasty ratatouille. The rosemary and garlic add tons of flavor to the dish.

Serve up Ratatouille for Meatless Monday. Ratatouille makes for the perfect side dish. Fancy for a nice home dinner or perfect for a vegan option at a pot luck.

In this version, we thinly sliced the vegetables and fruits allowing it to cook in just 35 minutes.

Just up the cook time if you plan to have thicker slices. The ratatouille merries well with the flavors from the garlic and rosemary. This dish is spunky and colorful. It’s a crowd pleaser for your next event!

Great Disney Recipes:

• Raya Shrimp Congee
• Tatooine Sunset
• Hocus Pocus Spell Book Krispies
• Pixar Luca Trenette Al Pesto 

Ratatouille Confit Byaldi

Jenne Kopalek

Ratatouille Confti Byaldi is a savory vegan dish with tomatoes, squash, and zucchini.

5 from 2 votes

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Prep Time 15 minutes mins

Cook Time 35 minutes mins

Total Time 50 minutes mins

Course Side Dish

Cuisine French

Servings 6 Servings

Calories 119 kcal

Ingredients

  

• 2 zucchini
• 2 yellow squash
• 4 roma tomatoes
• 1 red bell pepper
• 1 white onion
• 2 tablespoons garlic
• 1 sprig of rosemary
• 2 teaspoons salt
• 1 teaspoon cracked black pepper
• 3 tablespoons olive oil

Instructions

 

• Slice tomatoes, zucchini, and squash into rounds. Set aside. 
• In a saute pan, add in red bell pepper, onion, and 1 tablespoon olive oil. Cook on medium heat. Add in garlic. Saute until onions are tender.
• Place onion and pepper mixture into a blender with additional olive oil. Add rosemary. Blend well. 
• In a round baking dish add in mixture and spread across the dish.
• Preheat oven to 350 degrees F. 
• Add slices fruit and vegetables in layer to the dish circling to make a maze of colors. 
• Top with salt and pepper. Top with parchment paper.
• Bake for 30 minutes. Turn oven to broil and remove parchment paper. Broil for 5 minutes.

Keyword Ratatouille, Vegan

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