This recipe for keto ratatouille is a great way to enjoy the flavors of the French classic in keto-friendly form. It’s a ratatouille that is low-carb, gluten-free, and vegan!
It contains all the delicious flavors of traditional ratatouille without having to spend hours cooking! This dish not only tastes amazing but is also a showstopper and will definitely impress your friends and family at dinner parties.
The good news is that this low carb ratatouille is simple enough to make for dinner, special occasion or not! And the best part? You can freeze your ratatouille so you can have some on hand whenever you need a quick keto meal or side dish.
There are many versions of ratatouille out there and most are naturally low in carbs but I still wanted to create our own version being a big fan of the 2007 movie, Ratatouille that made the dish even more popular.
I wanted to create a dish that was as close to the elevated dish that Remy cooks up in the Pixar movie which was created by Chef Thomas Keller but that was still easy enough for a weeknight dinner.
After lots of research and going down the “rabbit hole” of ratatouille recipes, I created this version that I believe is simple to make, close to the movie original (often referred to as confit byaldi), and doesn’t take all day to make. Winning!
Confit byaldi is a French dish where vegetables are roasted in a small amount of oil, creating a caramelized effect on the vegetables. Traditionally, it’s baked very slowly for many hours, but I find that you can still achieve amazing flavor in less time.
This updated keto-friendly ratatouille confit byaldi is made with Japanese eggplant, zucchini, yellow squash, and tomatoes but you can use any summer squash and eggplants you have on hand. Perfect for those who love to grow their own veggies and find themselves with an abundance of zucchini and squash!
It features a pipérade which is a tomato and pepper sauce that is spread on the bottom of the dish, the veggies are then arranged in a fan, or spiral in the dish and baked to perfection. For that magic touch, this low-carb ratatouille is drizzled with a vinaigrette before serving.
How To Make A Keto Ratatouille
Now, even though this is a simpler version of the original it still takes a bit of patience and is more involved than our usual keto recipes. I promise it’s worth the extra trouble and if you plan it right, it’ll be a breeze.
You’ll start by first making your keto ratatouille sauce by slowly cooking down your onions, garlic, peppers, tomatoes, and herbs. While the sauce cooks down and reduces is the perfect time to start slicing your tomato, eggplant, zucchini, and squash.
The most time-consuming element of this keto-friendly ratatouille is definitely cutting all of your vegetables into nice and even 1/4″ slices but you should be able to prep all of your vegetables in the time your sauce is ready.
Then you’ll spread the sauce in the bottom of your baking dish and begin fanning out your sliced veggies in the sauce alternating between the tomato, eggplant, zucchini, and squash. Continue until you’ve filled the entire dish and sprinkle with salt, pepper, and herbs.
Before baking, you’ll cover the low-carb ratatouille with parchment paper this helps the vegetables to steam while baking. You’ll bake for 30 to 40 minutes until the vegetables are cooked all the way through and tender.
While your keto ratatouille is baking you can quickly prepare the vinaigrette by combining the olive oil, balsamic vinegar, salt, and pepper.
Before serving drizzle the vinaigrette over top of the ratatouille and enjoy the fruits of your labor!
The addition of vinaigrette is what truly brings the whole dish to life! It’s the tang that just brightens the ratatouille and enhances the flavors of all the veggies and herbs.
keto ratatouille process pictures collage
The following are the basic ingredients you’ll need for the ratatouille. Note the full printable recipe card is at the bottom of the page.
Keto-Friendly Ratatouille Ingredients
- Summer Squash
- Japanese eggplant (the long and skinny variety)
- Roma tomatoes
- Crushed tomatoes
- Bell peppers
- Olive oil
- Balsamic vinegar
- Sea salt
- Black pepper
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To say we needed God’s intervention is putting it mildly. When we followed the Holy Spirit’s lead to embrace the ketogenic diet and to combine it with our faith, we got on the path to real transformation.
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- 2 teaspoons olive oil
- 5 garlic cloves, minced
- 1 medium yellow onion, diced
- 1 red bell pepper, diced
- 1 orange bell pepper, diced
- 1 yellow bell pepper, diced
- 1 1/2 teaspoons sea salt
- 1 teaspoon black pepper
- 14 oz crushed tomatoes
- 2 medium yellow squash, sliced
- 2 medium zucchinis, sliced
- 2 Japanese eggplants, sliced
- 3 roma tomatoes, sliced
- 1.5 teaspoon fresh rosemary
- 20 basil leaves fresh basil leaves, chopped
- 1.5 teaspoons oregano
Keto Balsamic Vinaigrette
- 1 tablesoon balsamic vinegar
- 1/2 tablespoon olive oil
- 1/4 teaspoon sea salt
- In a small dish combine all the herbs and set aside 1 teaspoon of the mixture.
- In a medium skillet on medium-high, heat the olive oil and add in the diced onions, garlic, and peppers. Stir occasionally.
- When the onions start to become translucent, add in the crushed tomatoes and herbs.
- Lower to medium-low heat and allow to simmer and reduce for about 15 minutes. The sauce is ready when the peppers and onions have fully cooked and the sauce has condensed down about one-third. Preheat the oven to 275 degrees.
- In a 10-inch baking dish, spread the sauce evenly on the bottom. Add the sliced eggplant, zucchini, and squash alternating and overlapping to create a "fanning" effect.
- Continue overlapping all around the dish until completely filled. Drizzle lightly with olive oil and sprinkle the reserved herbs and 1 teaspoon of salt and pepper.
- Cover with parchment paper and bake until all the vegetables are tender, browned, and slightly caramelized.
- While the keto ratatouille bakes, prepare your vinaigrette by combing the olive oil, balsamic vinegar, salt, and pepper.
- Before serving, drizzle the vinaigrette and enjoy immediately.
- Refrigerate leftovers for 3 days or freeze for up to three weeks.
Refrigerate leftovers for up to 3 days or freeze for up to 3 weeks.
Nutrition Information:Yield: 10 Serving Size: 3/4 cup
Amount Per Serving: Calories: 98Total Fat: 2.4gSaturated Fat: 0.3gCholesterol: 0mgSodium: 439mgCarbohydrates: 17.9gNet Carbohydrates: 9.4gFiber: 8.5gSugar: 9gProtein: 3.9g