Easy Baked Ratatouille | Keto Diet | Vegan

Ratatouille pronounced as Ra-tuh-too-ee is, a simple and casual dish that originated in France. It is served as a side dish or can be a main course with added pasta or bread. It’s not that fancy, complicated dish that the name sounds like.

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We need:

Veggies:

Choose veggies that have a similar diameter that when sliced and will stack together evenly. Potatoes, Zucchini, squash, eggplant, Roma tomatoes, bell peppers, carrots, onions can be some of the options. 

Marinara Sauce:

You can use your own homemade Marinara or pasta sauce or a store bought one like I did. It can save you some time. 

How to assemble Ratatouille:

• Slice the veggies evenly and set them aside. 
• Evenly spread the sauce over the bottom of a casserole dish or a cake pan. Top with minced garlic, red pepper flakes, fresh thyme, salt, and pepper. Mix them into the sauce.
• Stack the vegetables in a pattern arranging them alternatively and lay them in the pan. This can either be done in a spiral if your baking pan is round or in rows if your pan is square or rectangle or oblong. 
• Once the casserole dish is full, drizzle the vegetables with olive oil and sprinkled the remaining thyme and red pepper flakes over the top.
• Bake Ratatouille at 375 F / 190 C for about 50 mins or until all the vegetables are roasted and tender.
• Sprinkle seasoning on top before serving.

Tips:

1. I was unable to find the veggies of equal diameter here, so i had to cut them in halves or one fourths to make them look even.