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Ratatouille with a Cheesy Crunch

Experience the flavors of Provence with this baked twist on the classic Ratatouille! Ready in just 30 minutes, this dish combines vibrant summer vegetables like tomatoes, zucchini, and eggplant, baked to perfection with a golden, cheesy pork rind topping for the ultimate crispy texture.

Serving size

Veggie

Keto-Friendly

Low-Carb

Ingredients

Fresh:

1 medium eggplant, halved lengthwise and thinly sliced into half-moons

1 medium zucchini, thinly sliced

2 large heirloom tomatoes, thinly sliced

1 red bell pepper, diced

1 yellow onion, diced

4 garlic cloves, minced

2 tablespoons fresh basil, chopped, plus more for garnish

2 teaspoons fresh thyme leaves (or1 teaspoon dried)

2 tablespoons bone broth

1 cup pork rind breadcrumbs (or crushed pork rinds)

¼ cup grated Parmesan cheese

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Staple:

5 tablespoons olive oil (divided:3 tbsp for vegetables, 2 tbsp for topping)

1 teaspoon salt (to taste)

1 teaspoon freshly ground black pepper (to taste)

1 teaspoon dried oregano

2 tablespoons tomato paste

1 tablespoon balsamic vinegar(optional)

_{Organic non-gmo veggies are linked where available}

Serving size

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Whole Foods

fresh ingredients

Amazon Fresh

fresh ingredients

STAPLE INGREDIENTS

Preheat the Oven and Prepare the Base

1. Preheat your oven to 425°F (200°C).

2. In a shallow 2-quart (or 8x8) baking dish, whisk together the bone broth and tomato paste until smooth.

3. Add the bell pepper, onion, basil, garlic, salt, oregano and pepper. Toss to combine and spread evenly in the dish.

Assemble the Ratatouille

4. Arrange the tomato, zucchini, and eggplant slices in a spiral pattern along the edge of the dish, stacking them vertically with the eggplant skin facing up. Continue until all slices are used.

5. Drizzle with 3 tablespoons olive oil and, balsamic vinegar. Sprinkle with thyme, oregano, and additional salt and pepper to taste.

Bake the Ratatouille

6. Place the dish in the oven and bake for 30minutes, or until the vegetables are tender when pierced with a knife.

Add the Cheesy Crunch

7. While the vegetables bake, combine the pork rind breadcrumbs, Parmesan cheese, and remaining 2 tablespoon olive oil in a small bowl.

8. After 30 minutes, remove the dish from the oven, sprinkle the topping evenly over the vegetables, and return to the oven.

9. Bake for an additional 5–7 minutes, until the topping is golden and crispy.

Finish and Serve

10. Remove from the oven and garnish with fresh basil. Serve warm and enjoy!

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