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    Home » Mains

    Author: Emily Krill | Published: Sep 4, 2019 | Modified: Sep 27, 2021

    Ratatouille [Low Carb, Paleo & Keto]

    Jump to Recipe

    This recipe for low carb ratatouille is a delicious blend of roasted eggplant, onions, yellow squash and red bell peppers. It's a healthy Keto side or main dish with just 108 calories and 2g net carbs per serving.

    a green bowl of Paleo ratatouilee against a red and white patterned cloth
    Back when I was a young person, and still a stranger to low carb cookery, I had this salad that I always used to make.  

    It was my signature side dish and it was delicious.  I used to make a lightly dressed couscous salad with roasted eggplant, yellow squash, onions and red bell peppers.  It wasn’t quick or particularly easy to make, but it always got raves.  But when I switched to the low carb way of eating, I had to leave the couscous by the wayside. 

    a top down image of a green bowl full of Keto ratatouille against a dark gray napkin
    But the other day I had to bring a salad to a picnic and I reflexively reached for my old roasted vegetable couscous salad recipe.

    And then it occurred to me.  Why can’t I make the roasted vegetables without the couscous?  Just bypass the high carb grain altogether?  And then I realized something else.  Roasted eggplant, summer squash, bell peppers, onion... I’ve been making ratatouille all along! 

    A fork holding a bite of low carb ratatouille
    So I am going to share my low carb recipe for warm roasted vegetable salad, better known as ratatouille.

    This recipe for Keto ratatouille is just as tasty and flavorful as the original.  It’s a delicious mixture of roasted red peppers, red onions, yellow squash and soft eggplant. And all of these low carb vegetables together have just 108 calories and 2g net carbs per serving.

    cookie sheets holding sliced eggplant, bell peppers, onions, yellow quash and yellow squash
    This healthy roasted vegetable dish is one that you can eat on just about any diet.

    It’s compliant whether you are doing Low Carb, Keto, Paleo, Gluten Free, Grain Free, Weight Watchers, Whole30, Vegetarian, Vegan… you get the idea.  

    Ratatouille is good for everybody.

    a green bowl of Vegan Ratatouille against a white and yellow patterned cloth

    And you can serve this low carb ratatouille a number of different ways:

    • You can serve it as is, either warm or cold.
    • Or you can use it to top a simple salad of Romaine lettuce and chopped tomatoes.
    • Add a couple of over easy eggs and you’ve got yourself one very tasty breakfast.
    • Or add in some fresh mozzarella to get a little extra protein in.
    • You can lean into the protein even more and have it with a nice juicy steak.  This one is my personal favorite.  It’s my new low carb go-to meal.
    a close up image of paleo ratatouille
    So I've bid a fond farewell to my beloved high carb couscous salad and embraced my new low carb ratatouille.

    It's the vegetable dish that has been hiding in plain sight all these years.

    a spoon in a green bowl filled with Whole30 ratatouille
    Big-Chef-Orange-Square

    Ok, chow for now!

    Big-Chef-Orange-Square
    (But let's keep in touch.)

    Print

    📋 Recipe

    Ratatouille [Low Carb, Paleo & Keto]

    a green bowl of Paleo ratatouilee against a red and white patterned cloth
    Print Recipe

    ★★★★★

    5 from 1 reviews

    This recipe for low carb ratatouille is a delicious blend of roasted eggplant, onions, yellow squash and red bell peppers.  It's a healthy Keto side or main dish with just 2g net carbs per serving.

    • Author: Emily Krill
    • Prep Time: 10
    • Cook Time: 60
    • Total Time: 1 hour 10 minutes
    • Yield: 8 cups 1x
    • Category: Side Dish
    • Method: Baked
    • Cuisine: French

    Ingredients

    Scale

    vegetables:

    1 large eggplant

    2 yellow squashes

    1 red onion

    1 orange bell pepper

    1 red bell pepper

    2 tablespoons balsamic vinegar

    ½ teaspoon dried thyme

    salt and pepper

    ⅓ cup fresh parsley, chopped

    dressing:

    ¾ cup extra virgin olive oil

    ¼ cup apple cider vinegar

    1 teaspoon dried thyme

    1 teaspoon salt

    ¼ teaspoon pepper

    Instructions

    1.  Pre-heat oven to 400 degrees F and spray 2 cookie sheets with cooking spray.

    2.  Slice the eggplant into ½ inch disks.  Cut the bell peppers and onions into quarters.  Slice the yellow squashes into ½ inch disks.  Use one cookie sheet for the eggplant and the other for the rest of the vegetables.

    3.  Brush the eggplant and yellow squash with balsamic vinegar.

    4.  Sprinkle with thyme, salt and pepper.

    5.  Bake for 50-60 minutes.

    6.  Flip vegetables every 15 minutes.  Brush the undersides of the eggplant and squash with balsamic vinegar.  

    7.  After 50 minutes, the onions, bell peppers and squash should be softened with some burn marks.  The eggplant may still be undercooked in the middle, so cut one in half and check for doneness.  If there is any white left, then return the eggplant to the oven and cook until insides are soft.

    8.  Chop all of the cooked vegetables.  Add them to a large serving bowl.

    9.  Add dressing ingredients to a small lidded jar and shake until combined.  Alternately, you can whisk the ingredients together in a small bowl.

    10.  Add dressing and parsley to the vegetables and mix until all the vegetables are coated.

    Notes

    This recipe is for a large party sized roasted vegetable salad, so it makes 8 cups, or 16 (½ cup) servings.  Cut the recipe in half or in quarters if you are going to serve fewer people.   

    STEP-BY-STEP PHOTOGRAPHS FOLLOW THE RECIPE

    Nutrition

    • Serving Size: ½ cup
    • Calories: 108
    • Fat: 10
    • Carbohydrates: 4
    • Fiber: 2
    • Protein: 1

    Keywords: Low Carb Ratatouille, Keto Ratatouille, Paleo Ratatouille

    If you liked this low carb vegetable recipe, then you might like my recipes for Roasted Broccoli and Butternut Squash, Twice Baked Cauliflower or Charred Brussel Sprouts.

    Step 1 Pre-Heat oven to 400 degrees F
    Step 2 cut vegetables
    Step 3 brush vegetables with balsamic vinegar
    step 4 sprinkle vegetables with salt, pepper and thyme
    step 5 bake for 45 minutes
    step 6 flip vegetables every 15 minutes
    step 7 chop vegetables
    Ingredients for ratatouille dressing
    step add parsley and dressing
    step 9 mix together vegetables, parsley and dressing
    Pinterest Pin for Low Carb Ratatouille Recipe
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    Reader Interactions

    Comments

    1. Joan says

      September 04, 2019 at 3:19 pm

      Made this recipe for my husband who is diabetic and we both loved it. I added in some fresh basil from my garden but followed the recipe for everything else. Will definitely add this to our weekly rotation. Great recipe.

      ★★★★★

      Reply
      • EmilyKrill says

        September 04, 2019 at 3:22 pm

        Thanks! Always feels good to share recipes with a fellow diabetic. Thanks for letting me know your husband liked it.

        Reply
    2. UpperSpoon says

      March 14, 2018 at 9:15 pm

      I just wanted to say that I absolutely loved this recipe. Thank you!

      Reply
      • Emily says

        March 14, 2018 at 9:40 pm

        Thanks so much for saying that! You made my day.

        Reply

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    I'm Emily, the diabetic behind Resolution Eats. Many years ago, I made a New Year's resolution to switch to a low carb diet. It improved both my health and my outlook on life. Since then, I've come up with hundreds of Keto recipes for everything from soup to nuts. And this blog is a way for me to share the low carb love. Cheers!

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    DISCLAIMER: I'm a home cook, not a nutritionist, so please take my advice with a grain of salt.  I calculate the nutritional information using the Lose It app, which sometimes contains errors.  You should also know that there are affiliate links on my website, so if you follow them, I'll receive a small commission. 

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