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Keto Dutch Oven Ratatouille with Fresh Herbs

This Keto Dutch Oven Ratatouille with Fresh Herbs is a vibrant, rustic dish that brings the essence of the French countryside to your table. Packed with fresh, low-carb vegetables and simmered in a rich, herby tomato sauce, this ratatouille is not only keto-friendly but also a feast for the senses.
Course Dinner
Cuisine French
Keyword Dutch Oven Vegetables, Keto French Cuisine, Keto Ratatouille, Low-Carb Ratatouille
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings 6 people
Calories 150kcal

Equipment

  • Dutch oven
  • Knife
  • Cutting board
  • Measuring cups and spoons
  • Aluminum foil (optional)

Ingredients

  • 1 medium zucchini about 7 oz or 200g, sliced into rounds
  • 1 medium yellow squash about 7 oz or 200g, sliced into rounds
  • 1 small eggplant about 10 oz or 300g, sliced into rounds
  • 2 bell peppers one red, one yellow, about 7 oz or 200g each, sliced into strips
  • 1 large onion about 5 oz or 150g, thinly sliced
  • 3 cloves garlic minced
  • 1 can diced tomatoes 14 oz or 400g, drained
  • ¼ cup olive oil
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon fresh thyme leaves
  • 1 tablespoon fresh rosemary chopped
  • 1 tablespoon fresh basil leaves chopped
  • Salt and pepper to taste

Instructions

  • Preheat your oven to 375°F (190°C).
  • Heat 2 tablespoons of olive oil in a large Dutch oven over medium heat. Add the onions and garlic and sauté until translucent, about 5 minutes.
  • Stir in the diced tomatoes, apple cider vinegar, half of the thyme, rosemary, and basil. Season with salt and pepper. Simmer for 10 minutes to allow the flavors to meld.
  • Arrange the sliced zucchini, yellow squash, eggplant, and bell peppers in a spiral pattern on top of the tomato mixture, alternating and overlapping as needed.
  • Drizzle the remaining olive oil over the vegetables and sprinkle with the remaining herbs. Season again with salt and pepper to taste.
  • Cover the Dutch oven with a lid or aluminum foil and bake in the preheated oven for 40 minutes.
  • Remove the lid or foil and bake for an additional 20 minutes, or until the vegetables are tender and lightly browned.
  • Serve hot, garnished with additional fresh herbs if desired.

Notes

For a heartier meal, you can add chunks of cooked chicken or sausage to the dish before baking.
The ratatouille can be stored in an airtight container in the refrigerator for up to 3 days, making it perfect for meal prep.
To enhance the flavors, consider roasting the bell peppers before adding them to the dish.

Nutrition

Calories: 150kcal | Carbohydrates: 13g | Protein: 3g | Fat: 10g | Fiber: 4g | Net Carbs: 9g