Easy keto vegetable ratatouille recipe
DESCRIPTION
This flavorful French classic is vegetarian and Keto.
INGREDIENTS
- 1 medium eggplant, diced
- 2 zucchinis, diced
- 2 medium bell peppers, diced
- 2 small tomatoes, diced
- 1/2 medium onion, diced
- 8 Tablespoons of fresh basil leaves, finely chopped
- 3 cloves of garlic, peeled and minced
- 1 teaspoon of fresh thyme leaves
- 1/4 cup (60 ml) of olive oil, to cook with
- Salt and pepper, to taste
INSTRUCTIONS
- Add in the olive oil garlic and onions to a frying pan.
- Then add in the diced eggplant and cook until softened.
- Then add in the rest of the vegetables and cook until everything is soft.
- Season with salt and pepper, to taste, and stir in the basil.
NUTRITION
- Calories: 125
- Sugar: 5g
- Fat: 10g
- Carbohydrates: 10g
- Fiber: 4 g
- Protein: 2g
Keto Vegetable Bake with Creamy Pesto
This super quick and easy vegetable bake makes a hearty vegetarian dish, or a fantastic side dish in winter or summer. Also great for barbeques and still delicious cold!
Ingredients
- 1 zucchini
- 1 red capsicum
- 1/2 red onion
- 1 head of broccoli
Sauce
- 1/2 cup pesto
- 1/4 cup cream
- 4 tablespoons parmesan cheese
- 1/4 teaspoon salt
- Fresh basil or celery leaves to serve
Instructions
-
Preheat the oven to 180C / 356F and grease a small baking dish
-
Chop the vegetables into rough chunks and the onion into small wedges, separating the layers.
-
Combine the sauce ingredients and toss through the chopped vegetables and pour into the baking dish.
-
Bake for 30 minutes, stirring halfway through and serve warm with fresh basil
Nutrition Facts
Keto Vegetable Bake with Creamy Pesto
Amount Per Serving
Calories 265Calories from Fat 171
% Daily Value*
Fat 19g29%
Saturated Fat 6g38%
Cholesterol 26mg9%
Sodium 576mg25%
Potassium 702mg20%
Carbohydrates 9g3%
Fiber 5g21%
Sugar 6g7%
Protein 8g16%
Vitamin A 2860IU57%
Vitamin C 183.4mg222%
Calcium 201mg20%
Iron 1.6mg9%
* Percent Daily Values are based on a 2000 calorie diet and all calculations are estimates only.
