Baked Ratatouille with Cheese

Baked Ratatouille with Cheese is a delightful low-carb twist on the traditional French dish, featuring a medley of roasted vegetables layered with rich cheese. This comforting supper is not only flavorful but also packed with nutrients, making it a perfect choice for a healthy meal.

Ingredients

• Zucchini - 1 medium, thinly sliced
• Eggplant - 1 small, thinly sliced
• Bell pepper - 1 medium, thinly sliced
• Tomato - 2 medium, thinly sliced
• Olive oil - 2 tablespoons
• Garlic - 2 cloves, minced
• Dried thyme - 1 teaspoon
• Dried basil - 1 teaspoon
• Salt - 1/2 teaspoon
• Black pepper - 1/4 teaspoon
• Shredded mozzarella cheese - 100 grams
• Parmesan cheese - 30 grams, grated

Steps

1. Preheat your oven to 190°C (375°F).
2. In a large bowl, combine the sliced zucchini, eggplant, bell pepper, and tomato.
3. Drizzle the olive oil over the vegetables and add the minced garlic, dried thyme, dried basil, salt, and black pepper. Toss to coat evenly.
4. In a baking dish, layer the seasoned vegetables in a circular pattern, alternating between the different types.
5. Cover the dish with aluminum foil and bake in the preheated oven for 30 minutes.
6. Remove the foil, sprinkle the shredded mozzarella cheese and grated Parmesan cheese evenly over the top.
7. Return the dish to the oven and bake uncovered for an additional 15 minutes, or until the cheese is melted and bubbly.
8. Remove from the oven and let it cool for a few minutes before serving.

Nutrition

• Calories: 250
• Protein: 12 g
• Carbs: 15 g
• Fiber: 5 g
• Sugar: 6 g
• Sodium: 600 mg
• Cholesterol: 30 mg
• Total Fat: 18 g
• Saturated Fat: 5 g
• Unsaturated Fat: 13 g
• Water: 0.2 L

Health Benefits

• Rich in vitamins and antioxidants from the variety of vegetables.
• Low in carbohydrates, making it suitable for low-carb diets.

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