Servings: 6 servings
Prep time: 15 minutes
Cook time: 50 minutes
Total time: 1 hour and 5 minutes
Ingredients
- 1 Large eggplant, diced
- 2 medium Zucchinis, diced
- 1 large Red bell pepper, diced
- 1 large Yellow onion, diced
- 2 cloves Garlic, minced
- 1/4 cup Olive oil
- 1 can (14 oz) Diced tomatoes
- 1 tablespoon Dried basil
- 1 tablespoon Dried oregano
- Salt and pepper, to taste
- Fresh parsley for garnish
Instructions
- Preheat the oven to 375°F.
- In a large bowl, toss the diced eggplant, zucchini, red bell pepper, yellow onion, minced garlic, and olive oil. Season with salt and pepper.
- Spread the vegetables on a baking sheet lined with parchment paper.
- Bake the vegetables in the oven for 20-25 minutes until tender and lightly browned.
- Combine the can of diced tomatoes, dried basil, and dried oregano in a large saucepan. Simmer for 10-15 minutes until the sauce has thickened.
- Add the roasted vegetables to the tomato sauce and combine.
- Simmer the ratatouille over low heat for 10-15 minutes to allow the flavors to blend.
- Garnish with fresh parsley and serve hot.
Other Low-Carb Vegetarian Recipes
Nutrition Facts
Calories: 126 kcal
Fat: 9g
Saturated Fat: 1g
Carbohydrates: 11g
Fiber: 5g
Sugar: 7g
Protein: 2g
Nutrition Disclaimer: We are not certified nutritionists. Nutrition facts are an estimate and are provided as a courtesy. They are generated by an online API that recognizes ingredient names and amounts and makes calculations based on the serving size. Results may vary.
How to Store the Low-Carb Ratatouille
To prevent bacterial growth, ensure the leftovers are stored in an airtight container or tightly wrapped in plastic wrap. It should be eaten within 3 to 4 days to ensure that it is safe to consume.