It has a similar stew like consistency but with the addition of eggs for a healthy dose of protein and fats! Looking for other one-pan, low-carb meals? Try my Shakshuka with Feta. If you fall into one of those categories, or if you follow a paleo diet, ratatouille may not be for you. They can also be particularly troubling for those with autoimmune conditions such as IBD or IBS. While healthy, nightshade vegetables can cause inflammation in the body for some people. Ratatouille is primarily made of nightshade vegetables namely, eggplant, tomato and bell pepper. Tomatoes, eggplants and zucchinis are all nutrient-dense foods with lots of vitamins, minerals, fiber and antioxidants. Ratatouille is a healthy, wholesome vegan dish made from ingredients that deliver lots of micronutrients to the body. Try pairing it with my Kale Niçoise Salad for a fully French-inspired night!
Scoop it on a bed of greens for a low-carb meal.Start with 1 tsp salt, ½ tsp black pepper and adjust at the end. Add chopped tomatoes, bell peppers, salt, and pepper. Add chopped garlic, stir and cook for a minute. Cook the chopped onion, stir and cook for 2 minutes. Scoop it on top of a bowl of grains if you don’t follow a low-carb diet. Heat your stockpot or a Dutch oven to medium heat and add olive oil.It goes especially well with grilled proteins such as steak, chicken, lamb, veal, or fish. Ratatouille can be enjoyed SO many ways! Here are some ideas to get you started: After 30 minutes, remove the pan from the oven, top with some freshly chopped basil and serve hot! Freshly grated Parmesan cheese goes really well on top as well. Drizzle some olive oil over the veggies and place your pan in the oven to bake. Once you’ve cooked and reduced the tomato sauce, simply arrange the sliced zucchini, eggplant and tomato in an alternating pattern, starting with the outside ring and moving in. I cut mine about 1/8″ thick, but you could go as thin as 1/16″. This will ensure each slice of zucchini, eggplant and tomato are cut to the same thickness. I recommend using a mandoline slicer to cut the vegetables. As an added bonus, preparing ratatouille this way transforms it into a one-pan meal! Ten points for fewer dishes and less clean up! Thinly slicing the vegetables and arranging them as pictured creates a beautiful meal that is great for serving guests. This is a bit of a modern take on the dish. When I make ratatouille, I like to prepare it in a deconstructed style.