fbpx

Indulge in Ratatouille de Remy, an elevated take on a simple french peasant dish using Oak Spring Farm's finest produce. Expertly arranged zucchini, summer sqush, and eggplant are simmered in a rich sauce, blending farm-fresh flavors in a symphony of taste. This is a dish that will leave you, like any passionate critic, hungry for more.

Share Tweet Save

Yields6 Servings
Prep Time20 minsCook Time1 hrTotal Time1 hr 20 mins

Ingredients

Ratatouille
 1 Oak Spring Farm yellow summer squash, sliced into 1/8" rounds
 1 Oak Spring Farm eggplant, sliced into 1/8" rounds
 1 Oak Spring Farm zucchini, sliced into 1/8" rounds
 1 Oak Spring Farm sweet pepper, fine diced
 2 tbsp olive oil
 ½ tsp spicy red pepper flakes
 ½ Oak Spring Farm fresh onion, fine diced
 3 cloves Oak Spring Farm garlic, minced
 1 tsp dried oregano
 1 tbsp fresh thyme leaves (or 1 tsp dried)
 1 tbsp Oak Spring Farm parsley leaves (or 1 tsp dried), chiffonade
 10 Oak Spring Farm fresh basil leaves, chiffonade
 1.50 cups marinara tomato sauce
 Salt and Black Pepper
Bechemel Sauce
 1 tbsp Daily Crisis butter
 1 tbsp all purpose flour
 1 cup milk (prefer whole or 2%)
 1 pinch nutmeg (prefer fresh grated)
Tools
 wire whisk
 2 medium saucepans
 cutting board
 sharp knife or mandolin
 9" glass or ceramic pie pan or other round oven safe pan, preferably with slanted walls

Directions

1

Preheat oven to 375° F. Dice the sweet pepper.

2

(Optional) Make the béchamel sauce. This creamy sauce adds a richness to the dish, but you can skip it if you are short on time or want to keep the dish vegan/non-dairy.

In a medium saucepan over medium-low heat, melt the butter. Add the flour and mix it around with the whisk until the mixture takes on a pale golden color and starts to smell nutty. Turn off the heat. Whisking vigorously, pour the milk into the saucepan. Whisk until the sauce is a consistent thickness. Add the nutmeg, a pinch or two of salt, and some fresh ground black pepper. Turn the heat back on low and whisk the sauce until it thickens enough to coat the back of a spoon. Remove from the heat and let it cool.

3

Place the other saucepan over a medium heat. Add the olive oil, then add the red pepper flakes, diced onion, diced sweet pepper, minced garlic, thyme, parsley, oregano, and basil. Allow them to soften and infuse the hot oil with flavor for a minute then add the marinara sauce. Once it starts bubbling, turn the heat down to low and simmer for 20 minutes.

4

While sauce is simmering, slice the squash, eggplant, and zucchini using a mandolin or sharp knife. The goal is to pick these ingredients so they are the same size both in length and girth. This is what makes the ending dish so visually appealing. Make sure to slice these veggies at a consistent thickness of about 1/8 inch (the thickness of two quarters).

5

When the sauce is done, add it to the bottom of the baking dish. If you have made the béchamel, drizzle it over the tomato sauce. Now is the arts and crafts part! Arrange the thin sliced veggie rounds around the outside of the baking pan, alternating the different veggies. When you've returned to the beginning you can either make concentric circles or a spiral design until all of the veggies are used up and you are at the center of the pan.

6

Cover the pan with loose aluminum foil or a circle of parchment paper and bake in the oven for around 60 minutes or until all the veggies are tender. The sauces will be bubbling on the sides.

7

Let it cool for 5-10 minutes and serve with a crusty bread! If you want to be just like the movie, you can serve it with an artistic splash of sauce on the plate with a vertical pile of the veggies and a nice garnish of of parsley or another herb balanced on the top. Enjoy!

DifficultyBeginner

Ingredients

Ratatouille
 1 Oak Spring Farm yellow summer squash, sliced into 1/8" rounds
 1 Oak Spring Farm eggplant, sliced into 1/8" rounds
 1 Oak Spring Farm zucchini, sliced into 1/8" rounds
 1 Oak Spring Farm sweet pepper, fine diced
 2 tbsp olive oil
 ½ tsp spicy red pepper flakes
 ½ Oak Spring Farm fresh onion, fine diced
 3 cloves Oak Spring Farm garlic, minced
 1 tsp dried oregano
 1 tbsp fresh thyme leaves (or 1 tsp dried)
 1 tbsp Oak Spring Farm parsley leaves (or 1 tsp dried), chiffonade
 10 Oak Spring Farm fresh basil leaves, chiffonade
 1.50 cups marinara tomato sauce
 Salt and Black Pepper
Bechemel Sauce
 1 tbsp Daily Crisis butter
 1 tbsp all purpose flour
 1 cup milk (prefer whole or 2%)
 1 pinch nutmeg (prefer fresh grated)
Tools
 wire whisk
 2 medium saucepans
 cutting board
 sharp knife or mandolin
 9" glass or ceramic pie pan or other round oven safe pan, preferably with slanted walls

Directions

1

Preheat oven to 375° F. Dice the sweet pepper.

2

(Optional) Make the béchamel sauce. This creamy sauce adds a richness to the dish, but you can skip it if you are short on time or want to keep the dish vegan/non-dairy.

In a medium saucepan over medium-low heat, melt the butter. Add the flour and mix it around with the whisk until the mixture takes on a pale golden color and starts to smell nutty. Turn off the heat. Whisking vigorously, pour the milk into the saucepan. Whisk until the sauce is a consistent thickness. Add the nutmeg, a pinch or two of salt, and some fresh ground black pepper. Turn the heat back on low and whisk the sauce until it thickens enough to coat the back of a spoon. Remove from the heat and let it cool.

3

Place the other saucepan over a medium heat. Add the olive oil, then add the red pepper flakes, diced onion, diced sweet pepper, minced garlic, thyme, parsley, oregano, and basil. Allow them to soften and infuse the hot oil with flavor for a minute then add the marinara sauce. Once it starts bubbling, turn the heat down to low and simmer for 20 minutes.

4

While sauce is simmering, slice the squash, eggplant, and zucchini using a mandolin or sharp knife. The goal is to pick these ingredients so they are the same size both in length and girth. This is what makes the ending dish so visually appealing. Make sure to slice these veggies at a consistent thickness of about 1/8 inch (the thickness of two quarters).

5

When the sauce is done, add it to the bottom of the baking dish. If you have made the béchamel, drizzle it over the tomato sauce. Now is the arts and crafts part! Arrange the thin sliced veggie rounds around the outside of the baking pan, alternating the different veggies. When you've returned to the beginning you can either make concentric circles or a spiral design until all of the veggies are used up and you are at the center of the pan.

6

Cover the pan with loose aluminum foil or a circle of parchment paper and bake in the oven for around 60 minutes or until all the veggies are tender. The sauces will be bubbling on the sides.

7

Let it cool for 5-10 minutes and serve with a crusty bread! If you want to be just like the movie, you can serve it with an artistic splash of sauce on the plate with a vertical pile of the veggies and a nice garnish of of parsley or another herb balanced on the top. Enjoy!

Ratatouille de Remy