You should have enough vegetable slices and room to make at least two rows of each vegetable.ĥDrizzle 1 tablespoon of olive oil over the vegetables, sprinkle with the Herbes de Provence, cover the dish with aluminium foil and bake for 45 minutes.ĦRemove the foil from the dish, drizzle with a little more olive oil and bake, uncovered, for a further 20 to 30 minutes, until the vegetables are cooked through.ħSeason to taste. Next, make a row of tomato slices.ĤContinue in this manner until you have no more vegetable slices left.

Follow with a row of zucchini slices, arranged in the same manner. Sprinkle with 1 tablespoon of the olive oil, the ½ teaspoon flaky sea salt and some freshly ground black pepper.ģStack the eggplant slices upright against the long side of the dish so they are slightly overlapping each other.

Flaky sea salt and freshly ground black pepper, for seasoningĢPlace the onion slices and minced garlic in the bottom of a 5 x 7 inch (13 x 18 cm) baking dish.

3 Roma tomatoes (10 oz/300 g), thinly sliced in rounds.

1 medium (5 oz/150 g) zucchini, thinly sliced.

2 baby or 1 small (7 oz/200 g) eggplant, thinly sliced.

Freshly ground black pepper, for seasoning.

1 small (3½ oz/100 g) yellow onion, thinly sliced.

My version of those stacked vegetables is a little easier for younger or novice cooks to assemble, but once you’ve mastered it, you’re well on your way to creating restaurant-worthy ratatouille! It’s important to choose vegetables that have a similar diameter so they stack evenly in the baking dish.

The dish you see in the movie was created by Chef Thomas Keller (of The French Laundry, among other restaurants), who was a consultant for the movie. Anyone who tries one will certainly award you the mixology MVP.You may not know what a tian is, but if you’ve seen the movie Ratatouille, you’ll be familiar with a version of this presentation of vegetables sliced thinly, cooked and served in an elegant stack. Read on to get recipes for beer shandies, micheladas, beer margaritas, and more. Go on and set out a few beers as-is for guests who prefer them in their traditional form, then save a few bottles or cans to transform into a trophy-worthy beer cocktail. So, instead of offering the usual beer to go with your big game-day spread, why not take it to new flavor heights in a beer cocktail? These easy beer-based mixed drink recipes pair beautifully with a variety of game-day snacks, from sliders and sausages to pretzels and pizza. These 10 Beer Cocktails Are the Winning Plays Your Game Day Menu Needs Serious sports fans know that the quality of snacks and drinks off the field matter as much as the quality of play on the field.

Ratatouille movie recipe