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:
Ratatouille Confit Byaldi
Ratatouille Confti Byaldi is a savory vegan dish with tomatoes, squash, and zucchini.
- 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.
Nutrition Information:Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 119Total Fat: 8gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 0mgSodium: 712mgCarbohydrates: 13gFiber: 4gSugar: 7gProtein: 3g
For more on our nutrition disclaimer https://mooshujenne.com/nutrition-disclaimer/
I really need to try this out! I am loving all the colors, its so pretty!
i am always on the look out for new recipes – this looks amazing
Hmmm I’m drooling! This Ratatouille Confit Byaldi looks so delicious! Would love to make them at home.
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.
When I saw that movie, I bought Julia Child’s cookbook and made the dish with my husband. It was divine but we haven’t made it since.
Very colorful, pretty display! Not to mention super healthy and nutritious. Great recipe!
OMG this is my two favorite things: food and art. Looks amazing. Must taste so good. Great job.