A low carb Ratatouille lends itself perfectly to low carb, slow carb or ketogenic lifestyles, and is a perfect dish for Summer. I always avoided Ratatouille because it seemed so complicated with all of those different veggies, but once you have all of the beautiful produce laid out in front of you, it doesn’t take much thinking (just a lot of chopping), and you can easily let your mind wander and enjoy the process.Jump to Recipe
Add a pork chop and you have a perfect dinner for a wonderful slow carb Sunday dinner!
Roasted vs Sautéed Low Carb Ratatouille
I like the rich taste of roasted caramelized vegetables so I prefer the roasted version of ratatouille. If you don’t mind heating up your house with the oven, the roasted version is a bit easier. It does include a bit of sautéing of the onions and spices at the end of the process. The recipe below is for the roasted version.
Sautéed low carb ratatouille is basically a layering approach where you saute one veggie till done, add another layer of vegetable, and keep adding layers until you have a wonderful, colorful, tasty mixture of late summer produce and herbs.
The sautéed method brings out the flavor of each individual vegetable because of the slow layering approach. The roasted version adds a sweeter richness to the vegetables and to the overall dish.
Fresh veggies from the farmers’ markets are best with ratatouille, but using whatever is available to you will still give you a delightful dish. Enjoy!!
Roasted Low Carb Ratatouille
- 1 eggplant about 1 lb, peeled & cut lengthwise and then into 1″ dice
- 1 zucchini about 8 oz size, ends trimmed off and then cut into 1″ dice
- 1 yellow summer squash about 8 oz, ends trimmed off and then cut into 1″ dice
- 3 beefsteak type tomatoes meaty rather than juicy, cored and cut into 1″ chunks
- 2 large red bell peppers seeded and cut into 1″ dice
- 4-6 garlic cloves peeled and thinly sliced
- 1/2 cup plus 2 Tbsp olive oil
- 1 large onion red or yellow, peeled and cut into 1″ chunks
- 1/4 tsp red pepper flakes
- 2-3 teaspoons sea salt
- 1/4 cup red wine vinegar
- 2 Tbsp chopped fresh oregano
- 1 1/2 tsp chopped fresh thyme leaves
- Preheat oven to 400 degrees. Line two sheet pans with foil.
- Cut peeled eggplant, peeled zucchini and summer squash, tomatoes and peppers into similar sizes (about 1″ dice or chunk) and lay out on the sheet pans (A.K.A. cookie sheets). See ingredient list for more specific cutting directions. Add several garlic cloves (peeled and thinly sliced) to each sheet pan.
- Gather all the vegetables into a mound (or mounds if you have a lot) in the middle of the pan and drizzle mounds of vegetables with 1/4 cup olive oil and about 1 to 1 1/2 tsp. salt. Mix the oil and salt into vegetables gently with your hands and then spread veggies out on the sheet into a single layer.
- Roast vegetables in preheated oven for 15-20 minutes, use a flat spatula to turn veggies over and roast for another 15-20 minutes.
- Meanwhile, heat a large skillet over medium-high heat and coat the bottom with 2 Tbsp olive oil. When the oil is hot, add the onion, crushed red pepper and season with salt, to taste. Sauté until onions are soft, about 5 minutes.
- Add the roasted vegetables to the pan along with the vinegar, oregano and thyme. Toss well to coat and add more olive oil, if needed. Taste to check the seasoning and transfer to a platter and serve.
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