Go Back
+ servings
Low carb ratatouille dinner in a skillet
Print

Roasted Low Carb Ratatouille

Course Main Course
Keyword low carb - keto, low carb ratatouille, low carb vegetables
Prep Time 30 minutes
Cook Time 30 minutes
Servings 4
Calories 374kcal
Author dorothy stainbrook

Ingredients

  • 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

Instructions

  • 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.

Nutrition

Calories: 374kcal | Carbohydrates: 29g | Protein: 6g | Fat: 28g | Saturated Fat: 4g | Sugar: 17g