Low-Carb Ratatouille Recipe – Diabetes Daily

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.

Ratatouille

Calories 235 kcal per serving

Ingredients

  • 2
    cups
    onion
    wedged into ¼-inch pieces
  • 4
    garlic cloves
  • 3
    sprigs of rosemary
    divided
  • 6
    sprigs of thyme
    divided
  • ¾
    cup
    olive oil
  • 4
    cups
    eggplant
    diced into 1-inch cubes
  • 3
    cups
    zucchini
    sliced into ¼-inch rounds
  • 2
    cups
    red pepper
    sliced into ¼-inch strips
  • 3
    teaspoons
    salt
    divided
  • 2
    cups
    tomatoes
    approximately 2 large *
  • 2
    teaspoons
    herbes de provence
  • ½
    teaspoon
    black pepper

Instructions

  1. Preheat oven to 350 degrees.

  2. Line two rimmed baking sheets with parchment.

  3. Arrange onion wedges on first baking sheet.

  4. Smash garlic cloves and tuck into onion wedges, adding one sprig of rosemary and two of thyme.

  5. Brush with 3 tablespoons of olive oil.

  6. Roast for 60 minutes, until tender and lightly browned.

  7. Meanwhile, arrange eggplant, zucchini and red peppers on second baking sheet.

  8. Add two sprigs of rosemary and four of thyme, brushing vegetable mixture with remaining olive oil.

  9. Sprinkle with 1 teaspoon salt.

  10. Roast for 30 minutes, until tender and well-cooked.

  11. While roasting, bring a pot of water to boil.

  12. Add tomatoes and blanch, until skins split.

  13. Remove from water and cool enough to handle.

  14. Remove skins from tomatoes and dice, reserving juices.

  15. Mix roasted vegetables, tomatoes, and juices in a shallow baking dish.

  16. Add herbes de provence and black pepper, stirring to combine.

  17. Bake 1 hour, stirring every 20 minutes.

  18. Serve warm.

Recipe Notes

Naturally low-carb & gluten-free

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

Nutrition Facts

Ratatouille

Amount Per Serving (1 cup)

Calories 235
Calories from Fat 180

% Daily Value*

Fat 20g31%

Sodium 882mg38%

Carbohydrates 12g4%

Fiber 3g13%

Sugar 6g7%

Protein 2g4%

* Percent Daily Values are based on a 2000 calorie diet.


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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Author: Mabel Freeman