Keto and Low Carb Recipes: Roasted Ratatouille Veggies

By Chef Geri

This recipe uses our bread mix. We no longer make it, so the seven ingredients are listed in the recipe below, or grab them all in one go.

Get the mix ingredients

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Roasted Ratatouille Veggies

A stunning roasted vegetable dish that makes even picky eaters sing. Thinly sliced summer vegetables and eggplant layered with parmesan and olive oil, roasted until brown and bubbly. Works as a side or a full lunch.

Print Recipe

Prep Time 15

Cook Time 40

Servings: 6 servings

Ingredients Method Notes

Ingredients

2 yellow squash, sliced thin
2 zucchini, sliced thin
4 ripe tomatoes, sliced thin
1 eggplant, sliced thin
5 garlic cloves, minced
60 ml olive oil 1/4 cup
125 g parmesan cheese, grated 1.25 cups, divided
1 tsp salt
0.5 tsp black pepper

Method

Preheat oven to 400°F.
Toss all sliced vegetables and garlic in a large bowl with olive oil, 1 cup of the parmesan, salt, and pepper. Fold gently to coat evenly.
Layer vegetables in a roasting dish. Sprinkle remaining 1/4 cup parmesan over the top.
Bake 30 to 40 minutes until vegetables are tender and top is brown and bubbly. Serve hot or at room temperature.