📝 About This Recipe
A stunning reimagining of the classic French countryside staple, this Keto Ratatouille replaces sugary tomato pastes with a rich, herb-infused olive oil and roasted pepper base. Each slice of vibrant zucchini, earthy eggplant, and sun-ripened squash is meticulously layered to create a visual masterpiece that celebrates fresh produce. This dish delivers all the rustic, soul-warming flavors of Provence while keeping net carbs exceptionally low and flavors incredibly bright.
🥗 Ingredients
The Vegetable Mosaic
- 2 medium Chinese Eggplant (long and slender for uniform slicing)
- 2 medium Zucchini (firm and bright green)
- 2 medium Yellow Squash (similar diameter to the zucchini)
- 5-6 pieces Roma Tomatoes (firm, not overly soft)
Keto Herb Base
- 1/2 cup Extra Virgin Olive Oil (high quality for best flavor)
- 4 cloves Garlic (finely minced)
- 2 teaspoons Fresh Thyme (leaves stripped from stems)
- 1 teaspoon Fresh Rosemary (very finely chopped)
- 1/4 cup Roasted Red Bell Pepper (finely diced, provides sweetness without added sugar)
- 1 small Shallot (minced)
Seasoning & Finish
- 1 teaspoon Sea Salt (or to taste)
- 1/2 teaspoon Black Pepper (freshly cracked)
- 1/4 cup Fresh Basil (chiffonade for garnish)
- 2 tablespoons Parmigiano-Reggiano (optional, finely grated)
👨🍳 Instructions
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1
Preheat your oven to 375°F (190°C). Select a round or oval oven-safe baking dish, approximately 9-10 inches in diameter.
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2
Prepare the herb base by whisking together the olive oil, minced garlic, shallots, finely diced roasted red pepper, thyme, and rosemary in a small bowl.
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3
Spread two tablespoons of the herb oil mixture across the bottom of your baking dish to create a non-stick, flavorful foundation.
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4
Slice the eggplant, zucchini, yellow squash, and tomatoes into very thin, uniform rounds, approximately 1/8-inch thick. Using a mandoline is recommended for perfect consistency.
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5
Lightly salt the eggplant slices and let them sit on a paper towel for 10 minutes to draw out excess moisture, then pat dry. This prevents the dish from becoming soggy.
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6
Begin layering the vegetables by alternating one slice of eggplant, one slice of squash, one slice of zucchini, and one slice of tomato.
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7
Arrange the slices vertically in the baking dish, starting from the outer edge and working your way in a tight spiral toward the center.
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8
Once the dish is tightly packed with the vegetable mosaic, generously brush the remaining herb oil mixture over the tops of the vegetables.
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9
Season the entire dish evenly with the sea salt and freshly cracked black pepper.
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10
Cover the dish tightly with a piece of parchment paper cut to fit inside the rim. This 'cartouche' allows the vegetables to steam in their own juices while roasting.
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11
Bake for 40 minutes. Remove the parchment paper and bake for an additional 15-20 minutes until the vegetables are tender and the edges are slightly caramelized.
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12
Remove from the oven and let the dish rest for 5-10 minutes. This allows the juices to settle and the flavors to deepen.
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13
Garnish with fresh basil chiffonade and an optional sprinkle of Parmigiano-Reggiano before serving.
💡 Chef's Tips
Use vegetables of similar diameter to ensure a beautiful, even spiral presentation. Don't skip the eggplant salting step; it is the secret to a concentrated flavor rather than a watery sauce. If the vegetables release too much liquid, you can carefully baste the tops with the juices halfway through cooking. For a deeper flavor profile, add a pinch of red pepper flakes to the herb oil for a subtle heat. Store leftovers in an airtight container; this dish actually tastes even better the next day as the herbs infuse further.
🍽️ Serving Suggestions
Serve alongside a grilled ribeye or roasted chicken thighs for a complete keto feast. Pair with a crisp, chilled Provence Rosé or a light-bodied Sauvignon Blanc. Top with a dollop of fresh goat cheese or creamy burrata while still warm. Enjoy as a light lunch with a side of mixed baby greens tossed in a lemon vinaigrette. Serve as a sophisticated 'bed' for a pan-seared sea bass or salmon fillet.