Ratatouille
What about the celebrated colorful French vegetable stew, Ratatouille? It is a healthy dish: low-cal, low-fat, low-protein, and not at all high in carbs. In addition, this is a gluten-free and dairy-free version. Add the sliced veggies on a bed of rosemary-flavored, acidic, and hot tomato mixture. Cover them with the same thick sauce before baking for an hour.
Ingredients Needed for Ratatouille
For the tomato mixture:
2 cups of canned tomatoes
1 tablespoon olive oil
2 teaspoons of apple cider vinegar
2 garlic cloves, crushed
1 teaspoon fresh rosemary leaves
1 teaspoon fresh thyme, chopped
salt
pepper
1 teaspoon chili powder
For the ratatouille:
2 medium tomatoes, sliced
1 medium eggplant, sliced
2 medium red onions, sliced
1 medium zucchini, sliced
2 medium onions, sliced
fresh parsley, chopped (for garnishing)
How to Make Ratatouille
- For the tomato mixture:
Add the canned tomatoes, olive oil, apple cider vinegar, garlic, rosemary, thyme, and chili powder to a bowl. Season with salt and pepper, then mix until even.
- For the ratatouille:
Layer some 2/3 from this mixture into an 11 x 7 x 2 inches (27 x 17 x 5 cm) baking dish.
- Alternately line the slices of tomatoes, eggplant, red onions, zucchini, and onion on two rows and in standing position.
- Cover them with the remaining tomato mixture, then bake for 60 minutes at 350⁰F/175⁰C.
- Serve garnished with fresh parsley.