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Keto Ratatouille Recipe (Low-Carb, Vegetarian) 🥘

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Get ready to meet our Keto Ratatouille, a delightful spin on the timeless French dish. Brimming with a rainbow of low-carb veggies, this perfect side dish brings traditional cuisine's genuine, rich flavors. Perfect for anyone looking to boost their vegetable intake in the most delicious way possible. So, tie on your apron – it's time to begin this veggie-packed culinary adventure! 

Baked keto ratatouille out of the oven ready to be served.
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Preparation and cooking overview

Prepare the sauce using sautéed onions, bell peppers, garlic, and tomatoes. Spread this sauce in a baking dish, then layer it with thinly sliced veggies. Drizzle with olive oil and bake until the veggies are perfectly tender.

Chef's note

For an extra burst of flavor in your ratatouille, try this: scatter a bit of grated Parmesan or mozzarella cheese over the top just before the last 15 minutes of baking. And for a gentle zing, stir a pinch of red pepper flakes into the sauce. These simple touches will elevate your dish to new culinary heights!

Want to add more veggies to your keto diet? Dive into our collection of tasty vegetarian recipes!

  • Prep Time: 20 Minutes
  • Cooking Time: 55 Minutes
  • Total Time: 1 Hour 15 Minutes
  • Difficulty Level: Easy
  • Recipe Makes 4 Servings

🍆 Ingredients for this keto ratatouille recipe

Here's a list of the ingredients you'll need to prepare this low-carb ratatouille at home:

For the ratatouille

  • 1 large eggplant, thinly sliced
  • 1 large zucchini, thinly sliced
  • 2 medium tomatoes, thinly sliced
  • 3 tablespoons olive oil
  • 3-4 sprigs of fresh thyme leaves
  • Sea salt, to taste
  • Freshly cracked black pepper, to taste
Tomatoes, egg plants and zucchini ready to be sliced for ratatouille alongside olive oil and salt.

For the sauce

  • 3 tablespoons olive oil
  • 1 cup chopped tomatoes
  • 1 medium onion, small diced
  • 1 red bell pepper, small diced
  • 3 garlic cloves, minced
  • 1 tablespoon apple cider vinegar
  • ¼ teaspoon sea salt
  • ¼ teaspoon freshly cracked black pepper
All the ingredients including olive oil, chopped tomatoes, diced onion, diced red bell pepper, minced garlic, apple cider vinegar, and sea salt to make ratatouille sauce gathered and arranged on the table.

Ingredient substitutions

Looking to switch up some of the ingredients? Here are some easy swaps:

  • Apple cider vinegar: Swap it with red wine vinegar or balsamic vinegar.
  • Fresh thyme: Instead of thyme, use other fresh herbs like rosemary, oregano, or marjoram for a unique flavor twist.

Additional ingredients

Boost your ratatouille's flavor with these keto-friendly additions:

  • Nutritional yeast: A sprinkle of nutritional yeast before serving adds a dairy-free, cheesy, and nutty zest.
  • Smoked paprika: A pinch of smoked paprika in the sauce infuses a hint of smoky depth.
  • Kalamata olives: Chopped and sprinkled post-baking, kalamata olives lend a touch of Mediterranean charm.
  • Fresh basil leaves: Stir some fresh basil leaves into the sauce or garnish on top for freshness.
Keto ratatouille served on a plate and garnished with fresh herbs.

Cooking tools required

To make this keto ratatouille recipe, you'll need the following tools:

  • Measuring spoons and cups
  • Cast-iron skillet
  • Knife
  • Cutting board
  • Baking dish
  • Spatula
  • Parchment paper

Tools substitute options

  • Cast-iron skillet: If you don't have a cast-iron skillet, use a regular pan to prepare the sauce.
  • Baking dish: Instead of baking, use a casserole dish to bake the vegetables.
Keto ratatouille presented on a plate with a fork.

How to make Keto Ratatouille: step-by-step guide

Cooking methods

  • Sautéing
  • Baking

Preparation steps

  1. Gather and measure all the ingredients.
  2. Slice the eggplant, zucchini, and tomatoes into thin rounds.
  3. Dice the onion and red bell pepper into small pieces.
  4. Mince the garlic cloves.
  5. Pluck the thyme leaves from their sprigs.

Cooking instructions

Prepare the tomato sauce

  1. Preheat your oven to 350°F (175°C).
  2. In a cast-iron skillet, heat 3 tablespoons of olive oil over medium heat.
  3. Sauté the diced onions until they're translucent, then add red bell peppers and minced garlic, cooking until tender, about 5 minutes.
  4. Stir in the chopped tomatoes, apple cider vinegar, sea salt, and black pepper.
  5. Let it simmer for 10-15 minutes to blend the flavors well.
  6. Blend the mixture with an immersion blender for about 30 seconds to create a smooth tomato sauce.

Bake the ratatouille

  1. Spread the tomato sauce evenly in a baking dish.
  2. Sprinkle fresh thyme leaves over the sauce.
  3. Arrange the sliced vegetables in layers, alternating and overlapping the different types.
  4. Drizzle the remaining olive oil over the top. Season with sea salt and pepper, and add the remaining fresh thyme leaves.
  5. Cover with parchment paper and bake for 35 minutes in the preheated oven.
  6. Remove the parchment paper and continue baking for another 15 minutes until the veggies are tender and slightly browned.
  7. Serve hot, garnished with fresh herbs like basil or parsley to your liking.

Chef's pro tip

Before you pop those eggplant slices into your baking dish, just sprinkle a bit of salt on them and let them sit for 15 minutes. This little trick of 'sweating' the eggplant pulls out any extra water. That way, your ratatouille turns out nice and rich without getting all watery.

What to serve with your low-carb ratatouille?

Wondering what pairs well with Ratatouille? Here are some delightful choices:

  • Grilled Chicken or Salmon: These protein-rich options provide a simple, tasty contrast to the vegetables.
  • Keto Bread: Enjoy the ratatouille with crunchy, low-carb bread – great for soaking up every delicious drop of sauce.
  • Parmesan Crisps: Add a cheesy, crispy element with Parmesan crisps. Or, for something different, give our Halloumi Fries recipe a go.
Homemade keto ratatouille presented on a plate.

How to make it healthier?

  • Omit or reduce the amount of salt in the recipe to limit sodium intake.
  • Opt for fresh, ripe, and organic vegetables.

Time-saving tips

  • Use a mandoline to cut the vegetables into uniform slices.
  • If you're short on time, use a store-bought keto-friendly tomato sauce instead of making it from scratch.
Homemade keto ratatouille presented on a plate and garnished with fresh herbs.

What can I prepare ahead of time?

  • Prepare the tomato sauce a few hours or even a day in advance. Stored in an airtight container in the fridge, it stays fresh and allows the flavors to deepen and meld together beautifully.

Storage and reheating instructions

Storage instructions

  • Refrigerator: Store the remaining ratatouille in an airtight container in the fridge. It'll remain fresh and delicious for up to 3-4 days.

Best reheating practices

  • Microwave: Reheat individual servings on medium power for 1-2 minutes or until heated.
  • Stove: Reheat gently in a skillet over medium heat, stirring occasionally, for about 5 minutes or until warm.

Recipe wrap-up and conclusion

Our oven-baked Keto Ratatouille celebrates flavors, showing that low-carb can still mean high taste. Carefully selected ingredients come together to create a dish that's as delicious as it is healthy.

Get ready to prepare your own take on this French classic, keto-style. And when you do, snap a photo for social media and tag us – the vibrant array of veggies in your creation is just waiting to be Instagrammed!

Looking for more vegetarian keto recipes? Check out these options:

Keto ratatouille served on a plate with a fork from the baking dish.

Frequently asked questions

Yes, ratatouille is generally keto-friendly, featuring low-carb veggies like eggplant and zucchini. Just watch out for added sugars in tomato sauce to keep it keto-compliant.

Yes, ratatouille is naturally gluten-free. It typically does not include any wheat or gluten-containing ingredients.

While you can freeze ratatouille, it's not recommended due to the vegetables' high water content, which may result in a mushy texture upon reheating.

Yes, you can use red wine vinegar or balsamic vinegar as alternatives to apple cider vinegar. Each will impart a slightly different flavor to the dish.

The number of calories in ratatouille depends on the recipe and portion size. However, a traditional ratatouille with just vegetables and olive oil contains around 80 to 150 calories per serving.

📖 Recipe

Low-carb ratatouille served on a plate with a fork.

Keto Ratatouille Recipe (Low-Carb, Vegetarian)

This Keto Ratatouille is a low-carb twist of the classic French dish, combining a vibrant array of vegetables with rich, authentic flavors.
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Course: Side Dish
Cuisine: French
Keyword: keto side dish, low carb, vegetarian
Prep Time: 20 minutes
Cook Time: 55 minutes
1 hour 15 minutes
Servings: 4
Calories: 268kcal

Ingredients

For the ratatouille

  • 1 large eggplant thinly sliced
  • 1 large zucchini thinly sliced
  • 2 medium tomatoes thinly sliced
  • 3 tablespoons olive oil
  • 3-4 sprigs of fresh thyme leaves
  • Sea salt to taste
  • Freshly cracked black pepper to taste

For the sauce

  • 3 tablespoons olive oil
  • 1 cup chopped tomatoes
  • 1 medium onion small diced
  • 1 red bell pepper small diced
  • 3 garlic cloves minced
  • 1 tablespoon apple cider vinegar
  • ¼ teaspoon sea salt
  • ¼ teaspoon freshly cracked black pepper
US Customary - Metric

Instructions

Prepare the tomato sauce

  • Preheat your oven to 350°F (175°C).
  • In a cast-iron skillet, heat 3 tablespoons of olive oil over medium heat.
  • Sauté the diced onions until they're translucent, then add red bell peppers and minced garlic, cooking until tender, about 5 minutes.
  • Stir in the chopped tomatoes, apple cider vinegar, sea salt, and black pepper.
  • Let it simmer for 10-15 minutes to blend the flavors well.
  • Blend the mixture with an immersion blender for about 30 seconds to create a smooth tomato sauce.

Bake the ratatouille

  • Spread the tomato sauce evenly in a baking dish.
  • Sprinkle fresh thyme leaves over the sauce.
  • Arrange the sliced vegetables in layers, alternating and overlapping the different types.
  • Drizzle the remaining olive oil over the top. Season with sea salt and pepper, and add the remaining fresh thyme leaves.
  • Cover with parchment paper and bake for 35 minutes in the preheated oven.
  • Remove the parchment paper and continue baking for another 15 minutes until the veggies are tender and slightly browned.
  • Serve hot, garnished with fresh herbs like basil or parsley to your liking.

Video

Nutrition

Nutrition Facts
Keto Ratatouille Recipe (Low-Carb, Vegetarian)
Amount Per Serving
Calories 268 Calories from Fat 198
% Daily Value*
Fat 22g34%
Saturated Fat 3g19%
Polyunsaturated Fat 2g
Monounsaturated Fat 15g
Sodium 244mg11%
Potassium 770mg22%
Carbohydrates 18g6%
Fiber 7g29%
Sugar 11g12%
Protein 4g8%
Vitamin A 1675IU34%
Vitamin C 67mg81%
Calcium 60mg6%
Iron 2mg11%
*

Nutritional values are estimates only and do not include carbs from sugar alcohols.

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