This exquisite looking low carb ratatouille is an easy low carb recipe that is not as hard as you think to put together! It’s a delicious and elegant side dish to go with any entree you enjoy or perfect for a brunch or holiday!
What is Ratatouille?
Ratatouille is a stewed vegetable dish, a specialty of Nice, France and the Provence region. It typically has eggplant, tomatoes, onion, green or red peppers, zucchini, garlic and of course herbs de Provence.
The word ratatouille comes from the French term “touiller,” which means to toss food. It can be served hot out of the oven, room temperature or even as a lovely cold side dish.
Use it as an easy side dish, appetizer or add it to a charcuterie platter for a party. Even as an addition to a salad it would be welcomed.
Typically it is a stewed dish made on the stove, but my version is baked, presented beautifully in a cast iron skillet and just as delicious as a stewed version.
Customizable Ratatouille Recipe
My low carb version in this recipe eliminates the eggplant and peppers, specifically because I have to avoid histamine foods. While you can see tomatoes here, which is also a histamine rich food, I simply removed it from my plate when I served it.
Feel free to add eggplant slices as well as bell peppers to your version. Some versions of ratatouille also add some tomato sauce at the bottom of the dish before layering the vegetables.
We were recently on a Mediterranean cruise with my family, parents and brother and visited Cannes, Marseille and Sete, France as well as Rome, Naples, Florence and Sicily Italy, Malta and Barcelona, Spain!
It was amazing to see 4 different countries in 10 days!
I’ve not yet written about our trip and what I ate, but I will very soon. I was very surprised I enjoyed France as much as I did, because I’m an Italian raised by my dad who comes from Rome. It was an amazing experience to see and enjoy so many different cultures. This recipe was inspired by my European trip. I hope you enjoy it!
Low Carb Keto Entrees to Serve with Ratatouille
Sheet Pan Dijon Chicken Thighs
Garlic Herb New York Strip Roast
More Low Carb Vegetables Side Dishes you might enjoy:
Mediterranean Cauliflower Salad
Grilled Cheesy Prosciutto Wrapped Asparagus
Easy Best Low Carb Paleo Keto Ratatouille Recipe
Easy Best Low Carb Paleo Keto Ratatouille Recipe
Ingredients
- 8 ounces zucchini
- 8 ounces yellow summer squash
- 8 ounces red onions
- 12 ounces Roma tomato
- 3 tbsp extra virgin olive oil divided
- 1 tsp minced garlic
- 1/2 tsp Herbs de Provence or a mixture of thyme, rosemary, and oregano
- 1/2 tsp salt
- 1/2 tsp pepper
- optional: grated Parmesan
Instructions
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Preheat the oven to 375 degrees F.
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Slice the zucchini, squash, onion and tomato about 1/8-1/4 inch slices. Set aside.
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Brush 1 tablespoon of oil into a 9 inch cast iron skillet or round pie dish. Layer the slices of vegetables in a spiral around the skillet.
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Mix the remaining oil and garlic together then brush over the layers of vegetables. Sprinkle with Herbs de Provence, salt and pepper and bake for 40-45 minutes until the vegetables look softened and are fork tender.
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Sprinkle optional grated parmesan over the top once out of the oven before serving if desired. Store covered in the refrigerator for up to 5 days.
Notes
Nutrition
The post Easy Best Low Carb Paleo Keto Ratatouille Recipe appeared first on Sugar-Free Mom.
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