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Savor the flavors of Provence with this Keto Ratatouille! This classic French dish is transformed into a keto-friendly recipe that’s packed with vibrant vegetables and savory herbs. It’s a healthy, low-carb option for a hearty main course or a flavorful side.
Why You’ll Love This Keto Ratatouille
- Low-Carb & Nutritious: Perfect for keto and packed with vitamins.
- Rich in Flavor: Fresh herbs and garlic infuse the dish with incredible aroma and taste.
- Meal Prep Friendly: Reheats beautifully, making it ideal for make-ahead meals.
My Personal Take
Ratatouille has always been one of my favorite dishes. I adore how the vegetables soften and caramelize, releasing their natural sweetness, while the herbs tie everything together. For this keto version, I made sure to balance the carbs by focusing on lower-carb veggies. Whether paired with grilled meat or served solo, it’s always a satisfying choice!
Ingredients & Substitutions
- Zucchini – A low-carb staple; yellow squash works well as a substitute.
- Eggplant – Adds creaminess; replace with mushrooms if eggplant isn’t your favorite.
- Bell Peppers – Use green or red peppers for sweetness and crunch.
- Tomatoes – Roma tomatoes are best for their rich flavor. Sub with canned tomatoes if fresh aren’t available.
- Onion & Garlic – For a savory base.
- Olive Oil – Keeps the veggies tender and flavorful; avocado oil is an alternative.
- Herbs de Provence – This French herb blend adds authenticity; Italian seasoning is a great substitute.
- Fresh Basil – For garnish and a burst of freshness.
How to Make Keto Ratatouille
- Prep Vegetables: Slice zucchini, eggplant, bell peppers, and tomatoes into thin, even rounds. Dice the onion and mince the garlic.
- Cook the Base: In a large oven-safe skillet or baking dish, heat olive oil over medium heat. Sauté onion and garlic until fragrant.
- Layer the Vegetables: Arrange the sliced vegetables in an alternating pattern (zucchini, eggplant, bell pepper, tomato) in a circular design around the dish.
- Season Generously: Drizzle olive oil over the vegetables, then sprinkle with herbs de Provence, salt, and pepper.
- Bake: Cover with foil and bake in a preheated oven at 375°F (190°C) for 40 minutes. Remove foil and bake for an additional 10 minutes to slightly caramelize the top.
- Garnish & Serve: Top with fresh basil and serve warm.
Pro Tips for Perfect Keto Ratatouille
- Even Slices: Use a mandoline for uniform vegetable slices to ensure even cooking.
- Boost Flavor: Add a sprinkle of grated Parmesan or crumbled feta before baking.
- Custom Veggies: Add mushrooms or spinach for extra variety.
Storing and Reheating
- Store: Refrigerate leftovers in an airtight container for up to 4 days.
- Reheat: Warm in the oven at 350°F (175°C) or in a skillet over medium heat.
FAQs: Everything You Need to Know
- Can I make this vegan? Absolutely! The recipe is already vegan-friendly.
- What can I pair with this? Serve with grilled chicken, steak, or a keto-friendly crusty bread.
- Is Ratatouille freezer-friendly? Yes, you can freeze it for up to 2 months. Thaw in the refrigerator and reheat before serving.
Tools You’ll Need
- Oven-Safe Skillet or Baking Dish – Essential for layering and baking.
- Mandoline – For uniform vegetable slices.
- Foil – To cover and ensure the vegetables cook evenly.
Nutrition Information (per serving)
- Total Servings: ~6
- Calories: ~120
- Fat: 8g
- Protein: 2g
- Net Carbs: 5g
FAQs: Everything You Need to Know
Equipment
- Oven-Safe Skillet or Baking Dish
- Mandoline
- Foil
Ingredients
- 2 medium zucchini
- 1 medium eggplant
- 1 large bell pepper (any color)
- 3 Roma tomatoes
- 1 small onion diced
- 2 garlic cloves minced
- 3 tbsp olive oil
- 1 tsp herbs de Provence
- Salt and pepper to taste
- Fresh basil for garnish
Instructions
- Preheat the oven to 375°F (190°C).
- Slice zucchini, eggplant, bell pepper, and tomatoes into thin rounds. Dice the onion and mince the garlic.
- Heat 1 tbsp olive oil in a skillet, and sauté onion and garlic until soft and fragrant. Spread evenly across the bottom of the dish.
- Arrange vegetable slices in an alternating pattern over the onion mixture.
- Drizzle with the remaining olive oil, then sprinkle herbs de Provence, salt, and pepper over the top.
- Cover with foil and bake for 40 minutes. Remove foil and bake for another 10 minutes.
- Garnish with fresh basil and serve warm.
Enjoyed This Dish?
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