This Ratatouille Recipe All Started With a Rat… and an Xbox
No, really! I first made this Ratatouille recipe because I was playing Disney Dreamlight Valley on my Xbox, a peaceful, slow-living game I stumbled on through Game Pass—and then immediately fell in love with. I ended up buying every expansion pack, not because I needed more content, but because I needed more of that joy.
If you’ve ever played games like Texas Chainsaw Massacre or Red Dead Online, you know how chaotic and hostile online gameplay can get. Dreamlight Valley is the total opposite. It’s calm, creative, and low-pressure—the kind of game that makes you want to breathe a little slower and smile a little more.
And for me? It made me want to cook.
In the game, I was cooking for Remy (yes, the rat from Ratatouille)—and one of the required recipes? You guessed it: ratatouille. Seeing those ingredients on the screen got me curious. Could I really make something like that in real life? And if I did… how would I make it for my Remy?
A Real-World Version of Remy’s Ratatouille Recipe Camille Style
This ratatouille isn’t a copy of what’s in the game. It’s what I’d serve if Remy himself came over to my kitchen.
That means flavor and it wouldn’t be a Ratatouille without Beauty. So, that also means roasted vegetable depth, because we’re not just steaming or boiling here—we’re going in.
This ratatouille has:
- A roasted tomato sauce base, made by oven-roasting the vegetables (including a red bell pepper!) before blending
- Thinly sliced vegetables—zucchini, yellow squash, eggplant, and Roma tomatoes—carefully layered like a mosaic
- A drizzle of olive oil and fresh thyme
- A long, slow bake until everything is tender and infused with flavor
It’s rustic, elegant, and absolutely worth every slice and stir.
What is Confit Byaldi Style
This ratatouille follows the confit byaldi method — a refined, modern version of traditional ratatouille that became iconic in the Disney film.
Instead of rustic, chopped vegetables cooked in a pot, confit byaldi is all about presentation and slow flavor development:
- Thinly sliced vegetables like zucchini, yellow squash, eggplant, and Roma tomatoes
- Layered in a tight spiral pattern over a bold tomato base
- Baked gently until tender
- Brushed with a garlic-herb oil for that glossy, vibrant finish
It’s simple. It’s beautiful. And yes — it’s an absolute showstopper
What Makes Ratatouille Confit Byaldi Special
Here’s the real secret: roasting the sauce vegetables first before blending. That one step changes the game. It gives the base sauce this smoky-sweet depth that makes the whole dish sing.
I also use a mandoline slicer for the vegetables so they lay just right—and a round baking dish to make it feel like you’re unwrapping a piece of art when it comes out of the oven.
This dish is beautiful enough to serve to guests, but simple enough to make on a calm Sunday. Just like Dreamlight Valley—peaceful, flavorful, and surprisingly satisfying.
How to Serve Ratatouille
Serve it:
- As a main course with crusty bread or rice
- Alongside roasted chicken or grilled fish
- Warm, cold, or room temperature (it’s versatile!)
- With a sprinkle of goat cheese or Parmesan if you’re feeling extra
Storage & Make-Ahead Tips
- Fridge: Keeps well in an airtight container for 3–4 days
- Make ahead: You can prepare the sauce and sliced veggies the night before, then assemble and bake when ready
- Freezer: Not ideal—the veggies go too soft after thawing
Tools I Use & Recommend
- My mandoline slicer for even slices: Shop here
- A good blender or food processor for the sauce
- My oven-safe round pan for baking and serving in one
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Related Recipes to Pair With
- Roasted Carrots with Garlic and Parmesan – for a simple but delicious veggie side
- Italian Tortellini Pasta Salad – cool, fresh, and make-ahead friendly
- Quiche with Spinach and Cheese – another dish that balances rustic and elegant beautifully
Let’s Stay Connected
Thank you for cooking with me. Whether you came here from a game, a movie, or just a love of vegetables, I’m so glad you’re here.
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Camille’s Ratatouille
Camille’s Roasted Sauce Ratatouille (Confit Byaldi Style)
6
servings30
minutes1
hour5
minutes1
hour35
minutesKeep the screen of your device on
Ingredients
1 small eggplant, thinly sliced
2 zucchini, thinly sliced
2 yellow squash, thinly sliced
3 to 4 Roma tomatoes, thinly sliced
1 tablespoon olive oil (for drizzling)
Salt and black pepper, to taste
For the roasted veggie sauce:
4 Roma tomatoes, halved
1/2 small onion, chopped
1 red bell pepper, halved and seeded
3 cloves garlic, unpeeled
1 tablespoon olive oil
Salt and pepper, to taste
1 teaspoon fresh thyme or 1/2 teaspoon dried
1 tablespoon chopped fresh basil or 1 teaspoon dried
For the herb oil topping:
2 tablespoons olive oil
1 tablespoon chopped fresh parsley
1 tablespoon chopped fresh basil
1 clove garlic, finely minced
Salt and pepper, to taste
Directions
- Preheat oven to 400°F.
- On a baking sheet, arrange the halved Roma tomatoes, onion, red bell pepper, and unpeeled garlic cloves. Drizzle with olive oil and season with salt and pepper. Roast for 25 to 30 minutes until soft and lightly charred.
- Let the roasted veggies cool slightly. Peel the garlic, then blend everything together until smooth. Add thyme, basil, and more salt or pepper to taste.
- Reduce oven temperature to 375°F.
- Pour the blended sauce into the bottom of a 10 to 12-inch oven-safe round pan or skillet (use the same pan you roasted the sauce in if it’s oven-safe).
- Arrange the sliced vegetables on top of the sauce in an alternating spiral pattern, overlapping eggplant, zucchini, squash, and tomato.
- Drizzle the top with olive oil and season with salt and pepper. Cover with foil or parchment paper and bake for 40 minutes.
- While the ratatouille bakes, prepare the herb oil by combining olive oil, parsley, basil, minced garlic, salt, and pepper in a small bowl.
- After 40 minutes, uncover the ratatouille and spoon or brush the herb oil evenly over the top.
- Return to the oven and bake uncovered for another 20 to 25 minutes, until the vegetables are tender and lightly caramelized.
- Let cool slightly before serving. Serve warm as a main dish or a side.
Camille’s Notes
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