Ratatouille (Confit Byaldi)

Today, I decided to venture into the world of “pretend fine dining” and to recreate the ratatouille dish from the Disney movie Ratatouille 🙂

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A photo of ratatouille from the Disney movie

From what I’ve researched, the ratatouille recipe they used in the Disney movie is based on Confit Byladi, a modified ratatouille recipe by Thomas Keller who served as the chef consultant for the movie. The dish consists of a piperade sauce topped with thin slices of Japanese eggplant, zucchini, yellow squash and tomatoes. The dish is slowly baked covered for two hours, and then it is allowed to roast for another half hour. The final dish is served with a balsamic vinaigrette circled around it.

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I followed the recipe from this video, and I have to say that this has got to be the most intricate vegetarian recipe I’ve done so far. My efforts were rewarded with a very flavourful dish and not to mention, the most good-looking ratatouille I’ve made. What’s also interesting about this recipe is that it is not only vegetarian, but it’s also vegan. Although the dish was delicious, I thought that it wasn’t filling enough to be a main dish. I see this more as a side dish or as an appetizer served with bread.

Until my next food adventure,



Ratatouille (Confit Byaldi)
 I used this video as a reference for the recipe.


1 Japanese eggplant, cut into very thin slices
1 zucchini, cut into very thin slices
1 yellow summer squash, cut into very thin slices
4 small Roma tomatoes, cut into very thin slices
2 tsp. of olive oil
1 tbsp. of finely grated garlic
1/2 tsp. of dehydrated thyme
Chives for garnish
Salt and pepper to taste

For the piperade:
Half of one red bell pepper, deseeded
Half of one yellow bell pepper, deseeded
Half of one orange bell pepper, deseeded
3 tomatoes, finely diced
1 yellow onion, finely diced
1 tbsp. of finely grated garlic
1/2 tsp. of dehydrated parsley*
1/2 tsp. of dehydrated thyme*
2 leaves of dehydrated bay leaf*
Olive oil
Salt and pepper to taste
*Use fresh herbs if possible.

For the balsamic vinaigrette:
2 tbsp. olive oil
1 tsp. balsamic vinegar
1/2 tsp. of dehydrated thyme
Salt and pepper to taste


Make the piperade

  1. Place the bell peppers in one layer over a baking tray lined with aluminum foil. Try to flatten the bell peppers to allow even roasting. Broil the bell peppers in the oven on high for 15 minutes or until the skin of the bell peppers have darkened. After broiling, transfer the bell peppers in a bowl and cover the bowl. This will allow you to peel the skin of the bell peppers easily. Peel the skin of the bell peppers when they are no longer very hot to the touch.  Finely chop the roasted bell peppers and set aside.
  2. Sauté diced yellow onion and grated garlic with olive oil until the onions are translucent. Season with salt and pepper. Add the diced tomatoes, roasted bell peppers, parsley, thyme, and bay leaves. Continue to cook until most of the liquid has been reduced. Remove the bay leaves.

Bake the ratatouille

  1. Spread the piperade on a casserole dish.
  2. Top the thinly sliced eggplant, zucchini, yellow summer squash, and tomatoes over the piperade.
  3. In a small bowl, combine 2 tsp. of olive oil, 1 tbsp. of finely grated garlic and 1/2 tsp. of dehydrated thyme. Season the mixture with salt and pepper. Drizzle the oil mixture on top of the ratatouille.
  4. Cover the casserole dish with aluminum foil and bake for 2 hours.
  5. After 2 hours, remove the aluminum foil and continue to bake the dish for another 30 minutes. Slightly cover the casserole dish midway with aluminum foil if the ratatouille gets too browned.

You can serve the ratatouille immediately after baking or you can refrigerate the baked ratatouille to serve the next day. Allowing the baked ratatouille to marinate in the refrigerator overnight will give you a more flavourful ratatouille.  Heat the marinated ratatouille in the oven again before serving.

Assemble the ratatouille

  1. In a small bowl, combine together 2 tbsp. olive oil, 1 tsp. balsamic vinegar, 1/2 tsp. of dehydrated thyme, salt and pepper to make the balsamic vinaigrette.
  2. Using an offset spatula with the help of a spoon, try to scoop the ratatouille as it forms a roll. Place the ratatouille on the centre of the plate.
  3. Add 2 tbsp. of the piperade from the ratatouille to the balsamic vinaigrette. Drizzle the vinaigrette around the ratatouille.
  4. Garnish the ratatouille with chives.

Thanks for reading or scrolling down to the end of this very long post. To end this post, here’s a photo of Remy with his ratatouille 🙂

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He got a little huge from eating too much after the movie ended.

9 thoughts on “Ratatouille (Confit Byaldi)

  1. eatpraybake

    How impressive! I’ve never had the patience to make ratatouille as nice as you had- just pop all my chopped veggies into the oven to toast. Ratatouille is one of my favourite Disney movies of all times 🙂 Great job!

  2. The Novice Gardener

    The last time I was served ratatouille, the cook made it into a runny stew, blech!! That was probably why I never liked it. But you’ve convinced me to give the dish a second try. Beautiful presentation!

  3. Pingback: What’s Up with the Ratatouille at Chez Rémy? | Paradise Found Around

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