Easy recipes inspired by Disney and Pixar’s Ratatouille – Bon appétit!

A single bite of an inspired plate of provincial food transports restaurant critic Anton Ego back to his childhood in the classic Disney and Pixar film Ratatouille.

And it’s no wonder. Food and fragrance share the unique power to evoke emotion and connect us to key memories. It’s as timeless a match as Disney’s Remy and Linguini!

In the film, rat Remy dreams of becoming a professional chef and allies himself with bumbling, young kitchen worker Linguini to prove his culinary skills at the world-famous Parisian restaurant, Gusteau’s. Tap into Remy’s unlikely aspirations, Linguini’s culinary efforts and Ego’s flavorful recollections through Scentsy’s Disney and Pixar Ratatouille Collection.

The collection features the Disney Ratatouille – Scentsy Warmer, featuring a chef’s hat atop Gusteau’s book “Anyone Can Cook!” Turn on the warmer to see a little chef, inspired by Remy, orchestrating gastronomic greatness behind the scenes.

Make friends with your own Disney Remy – Scentsy Buddy paired with our savory Disney Ratatouille: Bon Appétit − Scent Pak. Then head to the kitchen for your own gourmet experience. Whip up these recipes for a delicious meal with the help of Scentsy’s famed kitchen, The Underground Eatery!

Chef Jim Wood says ratatouille is the “perfect summer dish, when tomatoes are fully ripe and basil is plentiful.” It works best, he says, as a side dish or a vegetarian main.

Pain grillé aux tomates

• 1 loaf of French bread, cut into 1/4″ (0.64 cm) slices
• 1 tablespoon (15 mL) extra virgin olive oil
• 8 Roma tomatoes, diced
• 1/3 cup (80 mL) fresh basil, chopped
• 1 oz. (28 g) Parmesan cheese, freshly grated
• 2 cloves garlic, minced
• 1 tablespoon (15 mL) good quality balsamic glaze
• 2 teaspoon (10 mL) extra virgin olive oil
• 1/4 teaspoon (1.2 mL) sea salt
• 1/4 teaspoon (1.2 mL) freshly ground black pepper

Preheat oven to 400° F (200° C). Lightly brush both sides of bread with 1 tablespoon (15 mL) olive oil and place on baking sheet. Toast for 5-10 minutes until golden, turning halfway through. Toss together tomatoes, basil, Parmesan cheese and garlic in a bowl. Mix in balsamic glaze, remaining olive oil, salt and pepper. Spoon tomato mixture on grilled bread and serve immediately!

Choose the best summer tomatoes and opt for roasted garlic, roasted garlic oil, balsamic glaze and good parmesan to take this simple grilled bread and tomato dish into the stratosphere, according to Scentsy chef Becky Griffith.

“It’s so simple, but there are layers of flavor,” she says.

Ratatouille

Vegetables:

• 2 eggplant (aubergine)
• 6 Roma tomatoes
• 2 yellow squash
• 2 zucchini (courgettes)

Sauce:

• 2 tablespoons (30 mL) olive oil
• 1 medium white onion, diced
• 4 cloves garlic, minced
• 1 red bell pepper, seeded and diced
• 1 yellow bell pepper, seeded and diced
• Kosher salt, to taste
• Freshly ground black pepper, to taste
• 28 oz. (828 mL) can crushed tomatoes
• 2 tablespoons (30 mL) thinly sliced fresh basil

Herb seasoning:

• 2 tablespoons (30 mL) thinly sliced fresh basil
• 1 teaspoon (5 mL) minced garlic
• 2 tablespoons (30 mL) finely chopped fresh parsley
• 2 teaspoons (30 mL) fresh thyme leaves
• Sea salt to taste
• Freshly ground black pepper to taste
• 4 tablespoons (60 mL) olive oil

Preheat the oven to 375° F (190° C). Using a sharp knife or mandoline, slice the vegetables into 1/16″ (2 mm) thick rounds. Set aside. Make the sauce. Heat the olive oil in an oven-safe pan over medium-high heat. Sauté the onion, garlic and bell peppers until soft, about 10 minutes. Season with salt and pepper and add the crushed tomatoes. Stir until the ingredients are fully incorporated and remove from heat. Stir in the basil and smooth the surface of the sauce with a spatula. Arrange the veggies in circles of alternating slices. In a small bowl mix together the herbs, salt, pepper and olive oil. Spoon the seasoning over the vegetables. Cover the pan with foil and bake for 40 minutes. Remove the foil and bake for another 20 minutes until the vegetables are softened. Serve hot.

Did Ratatouille inspire you to flex your culinary muscles? What did you make? Share in the comments.