Ratatouille Confit Byaldi

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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.

Ratatouille Confit Byaldi

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.

Ratatouille Confit Byaldi

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.

Ratatouille Confit Byaldi

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.

Ratatouille Confit Byaldi

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

Ratatouille Confit Byaldi

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.

Ratatouille Confit Byaldi

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:

Ratatouille Confit Byaldi

Ratatouille Confit Byaldi

Jenne Kopalek
Ratatouille Confti Byaldi is a savory vegan dish with tomatoes, squash, and zucchini.
5 from 2 votes
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Course Side Dish
Cuisine French
Servings 6 Servings
Calories 119 kcal


  • 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


  • 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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Ratatouille Confit Byaldi

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  1. 5 stars
    Wow I’m sure that is healthy and yummy. I haven’t actually tasted this dish but love to try. I remember the movie titled Ratatouille which is my niece’s favorite.