Baked Ratatouille with Cheese and Herbs and Garlic

Baked Ratatouille with Cheese and Herbs and Garlic is a vibrant and flavorful dish that showcases the best of summer vegetables, all baked to perfection with a gooey layer of cheese. This low-carb version is both comforting and nutritious, making it a perfect American supper choice.

Ingredients

• Zucchini - 1 medium, sliced
• Eggplant - 1 small, diced
• Bell pepper - 1 medium, diced
• Tomato - 2 medium, diced
• Garlic - 4 cloves, minced
• Olive oil - 2 tablespoons
• Fresh basil - 1 tablespoon, chopped
• Fresh thyme - 1 teaspoon, chopped
• Salt - 1/2 teaspoon
• Black pepper - 1/4 teaspoon
• Parmesan cheese - 50 grams, grated
• Mozzarella cheese - 100 grams, shredded

Steps

1. Preheat the oven to 190°C (375°F).
2. In a large bowl, combine the sliced zucchini, diced eggplant, diced bell pepper, diced tomatoes, and minced garlic.
3. Drizzle the olive oil over the vegetables and sprinkle with salt, black pepper, chopped basil, and thyme. Toss until the vegetables are well coated.
4. Spread the vegetable mixture evenly in a baking dish.
5. Sprinkle the grated Parmesan cheese over the top of the vegetables.
6. Cover the dish with aluminum foil and bake in the preheated oven for 30 minutes.
7. After 30 minutes, remove the foil and sprinkle the shredded mozzarella cheese on top.
8. Return to the oven and bake uncovered for an additional 15 minutes or until the cheese is bubbly and golden.
9. Remove from the oven and let it cool for a few minutes before serving.

Nutrition

• Calories: 290
• Protein: 15 g
• Carbs: 14 g
• Fiber: 5 g
• Sugar: 5 g
• Sodium: 600 mg
• Cholesterol: 30 mg
• Total Fat: 20 g
• Saturated Fat: 7 g
• Unsaturated Fat: 13 g
• Water: 0.3 L

Health Benefits

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

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