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Low Carb Ratatouille-Tian

Low Carb Ratatouille-Tian
Home » Recipes by Ingredients » Vegetables » Ratatouille French Tian

A French Tian is similar to ratatouille in terms of ingredients, but it is more likely what you will see in high-end restaurants as it is a more elegant presentation. Both ratatouille and tians excel at using the best of late summer‘s vegetables, and both are low carb, vegetarian and vegan.

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Pot of ratatouille or tian
Low Carb French Tian

What is French Tian?

The modern French Tian is a dish composed of thinly sliced vegetables vertically stacked in a casserole type of cookware. Traditionally there isn’t any liquid added, which allows the vegetables to retain their integrity during the cooking process rather than becoming mushy.

Ratatouille Tian

The French tian is also referred to as a ratatouille tian, or simply ratatouille. Ingredients include sliced rounds of creamy eggplant, nestled between crisp yellow squash and zucchini.

Unlike the modern tian mentioned above, the ingredients are all simmered in a robust bell pepper and tomato sauce, which provides more moisture to the dish. Once the vegetables and sauce are arranged in the cooking vessel, it is topped off with fresh herbs.

This dish is really a must for all summer cooking. It has quickly become a regular dinner (or side) in our home during the late summer and early fall.

Best Vegetable Substitutions

The recipe below uses specific amounts of vegetables, but ratatouille and tian ingredients are very flexible. if you prefer more zucchini or eggplant, or you have an abundance of one, then by all means feel free to improvise.

Ratatouille - Tian style before baking
Ratatouille – Tian style before baking

Peppers:

I use a combination of yellow bell pepper and red bell pepper. The only thing I would stay away from is ”green” bell peppers since they aren’t as mature as the red and yellow, therefore the taste will be less sweet and more vegetal.

Tomatoes:

As for the sliced tomatoes, you can use Roma tomatoes or any meaty tomato. Choose ones that can be sliced to the same size as the other vegetables.

Eggplants:

There are many varieties of eggplant that you can find at most stores or farmer’s markets. While you could make any kind work for this dish, I suggest using long eggplant as opposed to more bulbous globe eggplant. This will ensure that the slices are closer in size to the squash and zucchini.

Frequently Asked Questions:

Does Ratatouille freeze well?

Because the vegetables in this dish are “water-heavy”, I do not recommend freezing. The eggplant and squash will become very mushy upon thawing.

Can I make this ahead?

Yes! Ratatouille can be made up to a day ahead of serving. You may find that after letting the herbs and vegetables sit together for a day that the flavor is more robust. Just reheat in the oven. It can even be served at room temperature.

Was Ratatouille invented for the movie?

Although it fits perfectly in the setting of a movie starting a rat, the origins of the dish date back to the late 18th century in France.

Enjoy this? More recipes like this:

Low-Carb Ratatouille

Kosovar Ajvar – a Red Pepper Eggplant Spread

Low Carb French Tian

Pot of ratatouille or tian
A delicious and elegant Ratatouille Tian that uses the most of end of summer vegetables.
5 from 2 votes
Prep Time 30 mins
Cook Time 1 hr 15 mins
Servings 4 people
Calories 390
Author Dustin Nelson

Equipment

Ingredients

Vegetables

  • 2 eggplants
  • 6 Roma tomatoes or any dense tomato
  • 2 yellow squash
  • 2 zucchinis

Sauce

  • 2 tbsp olive oil
  • 1 onion diced
  • 4 cloves garlic minced or pressed
  • 1 red bell pepper diced
  • 1 yellow bell pepper diced
  • salt and pepper to taste
  • 28 oz crushed tomatoes can
  • 2 tbsp fresh basil chopped (8-10 leaves)

Herb Seasoning

  • 2 tbsp fresh basil
  • 1 tsp garlic minced
  • 2 tbsp fresh parsley chopped
  • 2 tsp fresh thyme
  • salt and pepper to taste
  • 4 tbsp olive oil

Instructions
 

  • Preheat the oven to 375 degrees.
  • Slice the eggplant, tomatoes, yellow squash, and zucchini in thin rounds. (A mandolin makes the slices uniform and make for quick work.) Put these aside and get on with the herb seasoning.
  • Mix all ingredients for the herb seasoning in a small bowl. Set aside and make the sauce.
  • For the sauce: heat 2 tablespoons of olive oil in pan over medium heat. Sauté the onion and garlic for 1 minute. Add the bell peppers. Cook until soft, about 10 minutes, making sure nothing burns. Once soft stir in the can of crushed tomatoes. Once mixed remove from heat and add the basil.
  • Assemble the tian: pour sauce into casserole dish. Smooth out the sauce. Arrange the vegetables on their ends in a pattern of your choice on top of the sauce, this can be circular as in the picture provided, or in lines across the casserole. Once arranged, spoon the herb sauce over the vegetables. Cover with aluminum foil and back for 40 minutes. Remove foil and bake for an additional 20 minutes.
  • Serve hot.

Nutrition

Calories: 390kcalCarbohydrates: 45gProtein: 10gFat: 23gSaturated Fat: 3gPolyunsaturated Fat: 3gMonounsaturated Fat: 16gSodium: 286mgPotassium: 2026mgFiber: 15gSugar: 26gVitamin A: 2743IUVitamin C: 166mgCalcium: 150mgIron: 5mg
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