Low-Carb Ratatouille Recipe

This content originally appeared on ForGoodMeasure. Republished with permission.

A classic Provence dish consisting of tomatoes, aubergines, peppers and courgettes, plus garlic and onions.  Seemingly simple, but genius in taste. Century-old Gallic cooks receive all the credit, but the recipe can be found in various forms along the Mediterranean from Spain to Turkey. Enjoy this hearty vegetable stew as a side to Balsamic Turkey or with a crisp salad for a lighter meal.



Course Side Dish
Cuisine French, Mediterranean
Servings 8 cups
Calories 235kcal


2 cups onion wedged into ¼-inch pieces4 garlic cloves3 sprigs of rosemary divided6 sprigs of thyme divided¾ cup olive oil4 cups eggplant diced into 1-inch cubes3 cups zucchini sliced into ¼-inch rounds2 cups red pepper sliced into ¼-inch strips3 teaspoons salt divided2 cups tomatoes approximately 2 large *2 teaspoons herbes de provence½ teaspoon black pepper


Preheat oven to 350 degrees.
Line two rimmed baking sheets with parchment.
Arrange onion wedges on first baking sheet.
Smash garlic cloves and tuck into onion wedges, adding one sprig of rosemary and two of thyme.
Brush with 3 tablespoons of olive oil.
Roast for 60 minutes, until tender and lightly browned.
Meanwhile, arrange eggplant, zucchini and red peppers on second baking sheet.
Add two sprigs of rosemary and four of thyme, brushing vegetable mixture with remaining olive oil.
Sprinkle with 1 teaspoon salt.
Roast for 30 minutes, until tender and well-cooked.
While roasting, bring a pot of water to boil.
Add tomatoes and blanch, until skins split.
Remove from water and cool enough to handle.
Remove skins from tomatoes and dice, reserving juices.
Mix roasted vegetables, tomatoes, and juices in a shallow baking dish.
Add herbes de provence and black pepper, stirring to combine.
Bake 1 hour, stirring every 20 minutes.
Serve warm.


Naturally low-carb & gluten-free

*I prefer plum or heirloom, however, substitute any variety as long as the skinned, diced product measures 2 cups


Serving: 1cup | Calories: 235kcal | Carbohydrates: 12g | Protein: 2g | Fat: 20g | Sodium: 882mg | Fiber: 3g | Sugar: 6g

Please note that the nutritional information may vary depending
on the specific brands of products used. We encourage everyone to check specific
product labels in calculating the exact nutritional information.

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