Ratatouille is a classic Provençal dish that beautifully showcases the vibrant flavors and colors of summer vegetables. Originating from the region of Nice in France, this dish is traditionally a rustic stew, but today we're giving it a modern twist by layering the vegetables for a stunning presentation. This low-carb version retains all the deliciousness while being mindful of carbohydrate intake, making it perfect for those on a low-carb diet or anyone looking to enjoy a healthy, vegetable-forward meal.
This low-carb ratatouille pairs wonderfully with a simple green salad dressed with a light vinaigrette. For a heartier meal, consider serving it alongside grilled chicken or fish. A glass of crisp white wine or a light red, such as a Pinot Noir, complements the dish beautifully. If you're keeping it vegetarian, a side of cauliflower rice or a slice of crusty low-carb bread would be delightful.
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Low Carb Ratatouille
Servings: 4
Ingredients
2 medium zucchinis, sliced into thin rounds
1 medium eggplant, sliced into thin rounds
3 medium tomatoes, sliced into thin rounds
1 red bell pepper, sliced into thin rounds
1 yellow bell pepper, sliced into thin rounds
2 tablespoons olive oil
2 cloves garlic, minced
1 teaspoon dried thyme
1 teaspoon dried oregano
Salt and pepper to taste
Fresh basil or parsley for garnish
1 medium eggplant, sliced into thin rounds
3 medium tomatoes, sliced into thin rounds
1 red bell pepper, sliced into thin rounds
1 yellow bell pepper, sliced into thin rounds
2 tablespoons olive oil
2 cloves garlic, minced
1 teaspoon dried thyme
1 teaspoon dried oregano
Salt and pepper to taste
Fresh basil or parsley for garnish
Directions
Preheat your oven to 375°F (190°C).
In a small bowl, mix the olive oil, minced garlic, thyme, oregano, salt, and pepper.
In a round baking dish, arrange the sliced vegetables in a spiral pattern, alternating between zucchini, eggplant, tomatoes, and bell peppers.
Drizzle the olive oil mixture evenly over the arranged vegetables.
Cover the dish with aluminum foil and bake for 30 minutes.
Remove the foil and bake for an additional 15-20 minutes, or until the vegetables are tender and the top is slightly crispy.
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Garnish with fresh basil or parsley before serving.
Variations & Tips
For a richer flavor, consider adding a layer of caramelized onions at the bottom of the dish before arranging the vegetables. You can also sprinkle some grated Parmesan or crumbled goat cheese on top before the final baking step for added richness. If you prefer a bit of heat, add a pinch of red pepper flakes to the olive oil mixture. For a more traditional take, you can include sliced yellow squash or use a variety of heirloom tomatoes for added color and flavor.