Course:

Bring the magic of Remy’s Ratatouille to your kitchen with this beautiful and flavour-packed vegetable dish. Inspired by the beloved animated chef, this ratatouille is a celebration of fresh, seasonal vegetables like courgettes, aubergines, tomatoes, and bell peppers, all arranged in a stunning, colourful spiral. Cooked to perfection in your Instant Pot, this dish is not only visually impressive but also bursting with the comforting, aromatic flavours of Provence.

The secret to a perfect ratatouille lies in the layering and slow cooking of the vegetables, allowing them to soak up the herbs and spices, creating a rich and flavourful base. Using your Instant Pot, you can achieve tender, well-cooked vegetables in a fraction of the time, without sacrificing any of the delicious, slow-cooked taste. This dish is perfect as a main for a light dinner, or as a side to complement any meal.

Remy’s Ratatouille is more than just a dish—it’s an experience that combines rustic French charm with a modern cooking method. Serve it with a sprinkle of fresh herbs and a drizzle of olive oil, and you have a dish that’s as delightful to eat as it is to look at. Ideal for family dinners or special occasions, this ratatouille will bring a touch of culinary magic to your table.

Remy's ratatouille


Prep Time: 10 mins
Cook Time: 35 minutes
Servings: 45 minutes
 
Ingredients
  • 1 onion
  • 1 red pepper
  • 400 g tin of tomatoes
  • 3 cloves garlic
  • 2 aubergines
  • 2 courgette
  • 2 yellow squash
  • 5 tomatoes
  • Handful of basil
  • Handful of parsley
  • Parmesan to finish
  • Oil salt and pepper
Instructions
  1. Select Saute on your Instant Pot and when the display indicates HOT add some oil to the inner pot.
  2. Chop up the onion and pepper and saute for 3-5 minutes until softened. Add the tinned tomatoes and grated garlic then deglaze the base of the inner pot and secure the lid.
  3. Select Pressure Cook and set the time for 10 minutes.
  4. While the tomato sauce is cooking, thinly slice the aubergines courgette, yellow squash, and fresh tomatoes into slices.
  5. When the cooking program finishes, quick release the pressure and remove the lid.
  6. Assemble your ratatouille by arranging the vegetable slices on top of the sauce in a spiral pattern, alternating aubergine, tomato, yellow squash and courgette until the sauce is covered.
  7. Secure the air frying lid and select Air Fry. Set the time to 20 minutes and temperature to 170°C.
  8. While the ratatouille cooks, combine the parsley and basil in a bowl and mix in a little olive oil until it becomes a ‘pesto like’ consistency. Once the ratatouille finishes cooking, spoon the herby oil on top.
  9. Serve your ratatouille straight from the pot, or channel your inner Remy, and use a ring mould to plate up your dish like a Michelin Star chef!
  10. Serving suggestion: Serve with herbed mash, polenta, rice, steamed quinoa or risotto.