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Ratatouille
Keto ratatouille is a low-carb version of the classic French vegetable stew. It's made with eggplant, zucchini, bell peppers, onions, and tomatoes, cooked in olive oil and seasoned with herbs like thyme and rosemary.
Ingredients:
1 larger eggplant, cut into cubes of about 1/2 inch
2 medium-sized zucchinis, cut into slices of about 1/2 inch
2 tomatoes, cut in long wedges (best to use heirloom tomatoes)
1 onion, cut into rings, about half- inch thick
1 bell pepper, cut into half- inch strips
4 cloves of garlic
2 tbsp. olive oil
2 tbsp. fresh rosemary, chopped
1 tsp. salt
1/2 tsp. black pepper, ground
1 tbsp. balsamic vinegar
Instructions:
Preheat the oven to about 400 F. Line a sheet pan with some baking paper.
Place all the vegetables (the zucchinis, the eggplant, the tomatoes, the bell pepper, the garlic, and the onion) on the sheet pan, forming a single layer. Drizzle the vegetables with some olive oil, salt rosemary and black pepper; toss a bit until all the vegetables are well coated.
Put them in the oven and roast them for about 20 min. until they become slightly tender. Mix them and continue roasting for an additional 12 min. Reduce the cooking temperature to 300 F and continue cooking for about 10 more min. until the vegetables start to caramelize. Drizzle some balsamic vinegar over them.
Enjoy your delicious Ratatouille!
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