Tomatoes, zucchini, eggplant, and garlic: there is not much need for an aromatic side dish. This dish is not only a joy for the palate but also for the eyes. Ratatouille is actually a stew typical of Provencal cuisine. Here we present a summer version! It is oven baked vegetables: tomatoes, zucchini, eggplants, flavored with garlic.
Low-Carb Ratatouille recipe
This recipe makes 5 servings. Preparation takes 20 minutes and for cooking 45 minutes, but it is not complicated at all.
Ingredients that you need:
- 6 large tomatoes
- 3 large zucchini
- 2 eggplants
- 1 large onion
- 2 tsp. finely chopped garlic
- 2 tsp. thyme, finely chopped
- olive oil
- coarse sea salt
- salt and pepper
At first, preheat oven to 200° C (400° F).
Then cut the tomatoes, zucchini and eggplants in slices 1-2 inches (3-5 mm) thick. Peel the onion, cut first in half and then into thin slices. Spread the tomatoes on paper towels and let them dry out a bit. Season with salt and pepper.
Heat 1 tablespoon of olive oil in a pan and sauté the garlic and thyme. Pick up everything from the pan and place in a large bowl. Add to this all slices of eggplant and zucchini and 2 tablespoons of olive oil and mix well. Season with salt and pepper.
In the same pan, heat 1 tablespoon of olive oil and sauté the onions over medium heat for about 12 minutes. Spread the onions in the casserole.
Then add slices of tomatoes, eggplant and zucchini to the casserole. Arrange the vegetables so that they overlap each other alternately. Begin to place them at the center of the casserole.
Bake the ratatouille for about 45 minutes until it is golden brown. Withdraw the casserole from the oven and let to cool. Add the olive oil and sprinkle with sea salt.
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