Cheesy Low-Carb Vegetarian Ratatouille


Step 1Prepare all the ingredients. Peel and thinly slice the onions. Peel and mince the garlic. Cut the eggplants into about 1 cm (1/2 inch) pieces. Slice the bell pepper, and finally thinly slice the zucchini.

Step 2To make the Keto Cheese Sauce, place the cream and the butter in a small saucepan and heat gently until melted. Add the cream cheese and heat until all ingredients are melted and combined. Add the grated cheese and heat until melted and thick. If you want your sauce thinner, add an additional tablespoon or two of cream or water. Set aside.

Step 3Heat 1 tablespoon of the olive oil in a frying pan and add the red onion and minced garlic. Cook gently over medium heat until softened.

Step 4Add the diced eggplant, sliced bell pepper and an additional tablespoon of oil, cooking for a further five minutes or so.

Step 5Add the coconut aminos and the paprika, and then the tomato passata and stir to combine.

Step 6Simmer for five more minutes and then set aside. (This ratatouille can be prepared a couple of days in advance and stored in the fridge before baking.)

Step 7Preheat your oven to 220 °C/ 430 °F (fan assisted), or 240 °C/ 465 °F (conventional). Spoon your ratatouille base into a shallow oven-proof dish.

Step 8Top it with your cheese sauce and spread it gently until even.

Step 9Arrange the zucchini in circles over the top of the cheese sauce, dotting with goat’s cheese when finished.

Step 10Brush the remaining 2 tablespoons of oil over the top and add a sprinkle of sea salt.

Step 11Bake for 20-30 minutes until the zucchini is cooked through and browned.

Step 12Rest for 15 minutes before serving. Optionally, sprinkle with freshly chopped herbs such as parsley or basil. Store in a covered container for up to one week in the fridge or freeze in portions.