Ratatouille Biscuit
The story
Provence called. It wants its garden back — but honestly, it can share. The Ratatouille Biscuit takes the sun-drenched vegetable classic Remy made famous and gives it a foundation worthy of the produce: roasted zucchini, silky eggplant, and slow tomato confit, all perfumed with Herbes de Provence and stacked on a golden, flaky District Biscuit.
Here's the thing about vegetables this juicy — they will absolutely destroy a lesser base. Bread turns to a wet sponge. A muffin waves the white flag. A District Biscuit? It has crisp, buttery edges and flaky layers built to stand up to confit and roasted veg without surrendering its structure. It drinks in the good stuff and keeps its crunch, so every bite has architecture, not mush.
This is lunch that tastes like a farmers market and dinner that eats like a trip to the South of France. Your culinary canvas, painted in ratatouille.
Why you'll love it
- Garden-fresh and genuinely vegetarian — a veggie build that eats like a main event, not a compromise.
- The flaky District Biscuit stays crisp under confit and roasted veg where bread and muffins go soggy.
- Herbes de Provence does the heavy lifting — restaurant-level flavor with barely any effort.
- Roast once, assemble all week — the vegetables only get better as they sit.
- Works for lunch or dinner, warm or room temp, plated or in hand.
Ingredients
- 4 District Biscuits, warmed and split
- 1 medium zucchini, sliced into 1/4-inch rounds
- 1 small eggplant, sliced into 1/4-inch rounds
- 1 cup tomato confit (or slow-roasted cherry tomatoes)
- 2 tsp Herbes de Provence, divided
- 3 tbsp extra-virgin olive oil, divided
- 2 cloves garlic, minced
- Salt and freshly ground black pepper, to taste
- Optional: 2 oz soft goat cheese or fresh basil leaves, for finishing
How to build it
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1Heat the oven to 425F. Warm the District Biscuits, then split them and set aside — you want them crisp and ready for the stack.
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2Toss the zucchini and eggplant rounds with 2 tbsp olive oil, the minced garlic, 1.5 tsp Herbes de Provence, salt, and pepper.
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3Spread the vegetables in a single layer on a sheet pan and roast 18-20 minutes, flipping once, until deeply golden and tender at the edges.
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4While the veg roasts, warm the tomato confit gently in a small pan with the remaining 1 tbsp olive oil and 1/2 tsp Herbes de Provence.
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5Spread a spoonful of tomato confit on the bottom half of each biscuit, then shingle on the roasted eggplant and zucchini.
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6Finish with a little more confit and, if using, a smear of goat cheese or a few torn basil leaves.
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7Crown with the biscuit top, press gently, and serve warm or at room temperature.
Pro tips & swaps
- Salt the eggplant rounds and let them sit 15 minutes, then pat dry — this pulls out bitterness and keeps them from turning greasy.
- Make the tomato confit ahead: slow-roast cherry tomatoes with olive oil, garlic, and thyme at 300F for 45 minutes and keep a jar in the fridge for a week.
- Roast a double batch of zucchini and eggplant on Sunday — the veg holds beautifully and this becomes a five-minute weeknight build.
- For a warm, melty version, add the goat cheese to the bottom biscuit and give the assembled build 3 minutes back in the oven.
- No Herbes de Provence? A mix of dried thyme, rosemary, oregano, and a pinch of lavender or fennel gets you there.
Bring District Biscuits to your business
Put our golden, flaky biscuits to work on your own menu — cater your next event, or bring District Biscuits to your restaurant, hotel, or grocery program.
Frequently asked questions
Can I make the Ratatouille Biscuit ahead of time?
Yes — the components are made for it. Roast the zucchini and eggplant and prep the tomato confit up to three days ahead, then store them separately in the fridge. Assemble on freshly warmed District Biscuits just before serving so the flaky layers stay crisp.
What's the best biscuit for a ratatouille build?
A sturdy, buttery, flaky biscuit — which is exactly what a District Biscuit is. The crisp edges and distinct layers hold up to juicy roasted veg and tomato confit without going soggy, unlike bread, a muffin, or a soft roll that collapses under the moisture.
What can I substitute for the eggplant or zucchini?
This build is flexible. Swap in roasted red bell pepper, yellow squash, or thin-sliced fennel if eggplant isn't your thing, and portobello mushrooms make a great meatier stand-in. Keep everything sliced thin and roasted deeply so the flavors stay concentrated.
Is the Ratatouille Biscuit vegetarian, vegan, or gluten-free friendly?
It's fully vegetarian as written, and going vegan is as easy as skipping the optional goat cheese or using a plant-based soft cheese. The roasted veg and tomato confit filling is naturally gluten-free — only the biscuit base contains wheat and butter, so check with the District Biscuit cafe about gluten-free biscuit availability.
How do I keep the vegetables from making the biscuit soggy?
Two moves: roast the zucchini and eggplant until the edges are deeply golden so excess water cooks off, and pat the eggplant dry after salting. Then assemble at the last minute on a warmed, crisp District Biscuit — its flaky structure resists moisture far better than bread.
What should I serve or drink with a Ratatouille Biscuit?
Lean Provençal. A crisp rosé, a light chilled red like Grenache, or a sparkling water with lemon all play beautifully with the herbs and tomato. On the plate, a simple arugula salad or a bowl of olives rounds it into a full lunch or dinner.
How many calories are in a Ratatouille Biscuit?
As a ballpark, one assembled biscuit lands around 350-450 calories, depending on your biscuit and how generous you are with olive oil and cheese. The vegetables and tomato confit keep it lighter than most stacked builds. Skip the goat cheese to trim it down further.
How do I store and reheat leftovers?
Store the roasted vegetables and confit separately from the biscuit in airtight containers in the fridge for up to three days. Reheat the veg in a 375F oven or a skillet to bring back the edges, warm the biscuit briefly so it re-crisps, then assemble. Avoid the microwave — it steams the biscuit soft.
What makes a District Biscuit different?
District Biscuits are premium, made with real butter and built in genuine flaky layers with crisp golden edges — engineered to be a base, not just a bread. That structure is why they hold up under juicy builds like ratatouille where lesser breads go limp. It's the whole idea behind the tagline, Your Culinary Canvas.
