Ratatouille excerpted from Pixar: The Official Cookbook by Tara Theoharis and S. T. Bende. Photography by Ted Thomas.
Launch your kitchen “to infinity and beyond,” with this inspiring, high-quality cookbook featuring more than 75 delicious recipes inspired by beloved Pixar films!
Bring the vivid worlds of Pixar Animation Studios into your kitchen with this bespoke cookbook filled with delicious recipes inspired by nearly every beloved Pixar short and film, including Toy Story, The Incredibles, Ratatouille, and more!
With more than 75 recipes, there is a yummy dish for everyone from young fans to experienced foodies to enjoy. Featuring stunning, in-world photography, suggestions for alternate ingredients, and tips and tricks from beloved characters, Pixar: The Official Cookbook is the perfect companion for chefs everywhere—because after all, “anyone can cook!”
Rat-atouille
Entree | YIELD: 8 servings | Vegetarian, Vegan, Dairy Free, Gluten Free
The famed critic Anton Ego once said, “Not everyone can become a great artist; but a great artist can come from anywhere.” And this classic French dish is sure to win raves of approval for any who are bold enough to prepare it. Basil, thyme, and oregano season a magnificent medley of vegetables. These ingredients come together to evoke warm memories of childhood games in the garden, families gathering together, and of course, the familiar, all-encompassing warmth that comes from sharing a home-cooked meal. This flavourful Rat-atouille is sure to be an instant classic… wherever it happens to be made.
PIPERADE:
1 tablespoon olive oil
1 yellow onion, diced
1 red pepper, diced
1 yellow pepper, diced
10 cloves garlic, minced
One 15-ounce can of tomato sauce
1 teaspoon dried basil
1 teaspoon dried thyme
1 teaspoon dried oregano
¼ teaspoon red pepper flakes
¼ teaspoon kosher salt
¼ teaspoon freshly ground black pepper
VEGETABLES:
1 zucchini
1 Japanese eggplant (or a baby eggplant, if Japanese is not available)
1 yellow squash
3 Roma tomatoes
1 tablespoon olive oil
½ teaspoon garlic powder
¼ teaspoon thyme
Pinch of salt and pepper
TO MAKE THE PIPERADE:
Preheat the oven to 350°F.
Heat the olive oil in a large pan over medium-high heat, and then add the diced onion, red and yellow peppers, and garlic. Sauté for 5 minutes or until onion and peppers are softened. Add the tomato sauce, basil, thyme, oregano, red pepper flakes, salt, and ground pepper and let simmer for 3 to 5 minutes or until slightly reduced.
Remove the pan from the heat and purée with an immersion blender or carefully move the soup to a standard blender and purée until smooth. Set aside ¼ cup and spread the rest on the bottom of a large casserole dish or rimmed baking sheet.
FINISHING SAUCE:
¼ cup piperade
1 tablespoon olive oil
1 teaspoon white balsamic vinegar
Parsley, for garnish
Chives, for garnish
SPECIAL TOOLS NEEDED:
Immersion blender Mandoline
TO MAKE THE VEGETABLES:
Using a mandoline, slice the zucchini, eggplant, yellow squash, and tomatoes into thin, even slices. Stack them and fan them out around the casserole dish, alternating vegetables.
Mix the olive oil, garlic powder, thyme, salt, and pepper in a small bowl. Drizzle over the top of the vegetables.
Place parchment paper over the top of the vegetables and bake for 30 minutes. Remove the parchment paper and bake for another 30 minutes.
Take a small portion out and place delicately in the middle of a plate. Mix the piperade you set aside with the olive oil and vinegar. Drizzle the vinaigrette around the ratatouille stack, and sprinkle parsley leaves around the plate. Cut 1-inch lengths of chives and place one on top of each stack. Serve to the harshest critic you know.
Recipe reprinted with permission from Insight Editions.