Keto Ratatouille

Experience the essence of Provence with this Keto Ratatouille, a rustic and vibrant vegetable stew that's both nourishing and low in carbs.

Course Dinner

Cuisine French

Keyword Healthy Ratatouille, Keto Dinner, Keto Ratatouille, Low Carb Vegetable Stew

Prep Time 20

Cook Time 40

Total Time 1

Servings people

Calories 120kcal

1 medium zucchini about 8 oz or 225g, sliced into rounds
1 medium yellow squash about 8 oz or 225g, sliced into rounds
1 small eggplant about 12 oz or 340g, sliced into rounds
2 bell peppers red and yellow, about 10 oz or 285g, deseeded and sliced into strips
1 medium onion about 4 oz or 115g, finely chopped
3 cloves garlic minced
1 can diced tomatoes 14.5 oz or 400g, drained
¼ cup olive oil divided
1 tsp dried thyme
1 tsp dried rosemary
½ tsp dried basil
Salt and pepper to taste
Fresh basil leaves for garnish (optional)

Preheat your oven to 375°F (190°C).
Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the chopped onion and garlic, sautéing until translucent and fragrant, about 3-4 minutes.
Stir in the diced tomatoes, thyme, rosemary, basil, salt, and pepper. Reduce the heat and let the mixture simmer for 10 minutes, allowing the flavors to meld.
While the tomato sauce simmers, arrange the sliced zucchini, yellow squash, eggplant, and bell peppers in a circular pattern in a greased 9-inch (23cm) baking dish, alternating and overlapping them as needed.
Once the sauce has thickened, taste and adjust the seasoning if necessary. Pour the sauce evenly over the arranged vegetables.
Drizzle the remaining olive oil over the top and cover the dish with aluminum foil.
Bake in the preheated oven for 30 minutes. After 30 minutes, remove the foil and bake for an additional 10 minutes or until the vegetables are tender and slightly caramelized.
Remove from the oven and let it rest for 5 minutes before serving. Garnish with fresh basil leaves if desired.

For a richer flavor, you can sprinkle grated parmesan cheese over the ratatouille before the final 10 minutes of baking.

This dish can be stored in an airtight container in the refrigerator for up to 3 days.

Serve as a standalone dish or pair with a protein of your choice for a complete keto meal.