As I start to reminisce on my memories of the delightful animated film produced by Pixar Animation Studios and released by Walt Disney Pictures way back in 2007, I am made aware of how long its been since we last watched “Ratatouille”, the heartwarming story of a rat named Remy who aspires to become a world-class chef. My oldest daughter was a huge fan of the film and we watched it on a regular basis back in the day, and coincidentally this year we had the opportunity to visit the theme park location in Disneyland Paris and share the story with my younger daughter. For the french-inspired animated film, Disney actually consulted with Thomas Keller, an American chef with a number of Michelin star restaurants. His variation on the traditional French ratatouille added the delicious touch of the pipérade on the bottom and the vinaigrette on top, which made it an automatic must-try on my list.

For the Vegetable Rings

• 2 red tomatoes
• 1 zucchini
• 1 golden zucchini
• 1 eggplant

When selecting the vegetables, be sure they have approximately the same radius.  Thicker is not necessarily better, as the rings look better if the vegetable rounds are smaller and more manageable.  I worked with approximately 6 cm (2-1/3in) rounds.  Wash the vegetables and slice into uniform slices of approximately 4mm (1/8in) width using a very large knife, or use your very trustworthy mandoline slicer for the job.  Set all the scraps and ugly cuts aside for the pipérade – nothing goes to waste!

Set some kitchen paper flat on a large surface, such your table or counter, and lay all the vegetable rounds individually.  Sprinkle with salt before continuing with the pipérade to draw out their water to avoid a soggy ratatouille. Pat dry right before layering.

For the Pipérade

• 1/2 red pepper
• 1/2 yellow pepper
• 1/2 orange pepper
• 2 tablespoons of olive oil
• 1/2 onion
• 1 garlic clove
• 3 tomatoes
• 1 bay laurel leaf
• 2 tablespoons of ground parsley
• Salt & pepper
• 1 dash of rosemary
• 1 dash of thyme

Pan roast the peppers first to remove the skins, without charring.  Remove from heat, remove skins and add to medium-sized pot on medium-low heat.  Add olive oil and onion and sauté slowly.  Add the garlic, bay laurel leaf, & ground parsley, as well as the vegetable scraps and any vegetable rounds that are not up-to-par, making sure to remove the tomato skins as well.  Add salt & pepper to taste and cook until jammy.  Remove from heat and let cool.  Add to blender with some rosemary and thyme and blend until smooth.  If pipérade looks too stiff, add a tablespoon of olive oil to gloss it up a bit!

For the Vinaigrette

• 1 tablespoon of olive oil
• 1 teaspoon of balsamic vinegar
• 1 dash of thyme
• Salt & pepper

Mix all the ingredients for the vinaigrette in a small bowl and set aside.  In a round medium bowl or serving dish, spread a thin layer of the pipérade on the bottom.  Arrange the rings of vegetable rounds by overlapping the four vegetables: tomato, zucchini, golden zucchini, & eggplant, leaving 1/2 cm (1/4 in) of slice exposed.  Add rings of vegetable rounds starting from the outermost ring until you reach the middle of the bowl or serving dish. Drizzle evenly with olive oil vinaigrette and cover with parchment paper or foil.  Seal well.

Bake at 300°F (150°C) for 60 minutes.  Uncover and finish baking for 30 more minutes.  Be sure to serve warm, adding a serving spoonful of pipérade with a ring segment of vegetable rounds to each person’s plate.

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The original ratatouille is a traditional Provençal dish that originated in the south of France. The dish is known for its colorful presentation and delicious combination of flavors. The name “ratatouille” itself has an interesting history. While the dish is now closely associated with French cuisine, its roots are actually in the region of Nice, in southern France. Ratatouille originally referred to a simple, peasant dish made with whatever vegetables were in season, cooked slowly in olive oil.

The word “ratatouille” is derived from the Occitan term “ratatolha” and the French verb “tatouiller,” which means “to stir up” or “to toss.” It reflects the cooking method of tossing or stirring together a variety of vegetables. Over time, ratatouille evolved into the colorful and visually appealing dish we know today, often with more structured layering of vegetables. It gained worldwide recognition thanks to the film, where it was featured as a spectacular signature dish, with the help of none other than Thomas Keller. The renowned American chef, restaurateur, and cookbook author played a significant role in the creation of the animated film’s culinary aspects. Keler served as a consultant to Pixar’s animators and filmmakers, helping them accurately depict the world of fine dining and gourmet cuisine. The film helped popularize this delicious and visually stunning vegetable medley, turning it into a symbol of French culinary excellence.