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Low Carb Luxury Recipe!
Quick-Cooking Ratatouille

  • 1/3 cup olive oil
  • 1 yellow bell pepper, cored, seeded, and coarsely chopped
  • 5 scallions, cut into 1/2-inch pieces
  • 1 small eggplant, peeled and cut into 3/4-inch chunks
  • 1 medium zucchini, thinly sliced
  • 2 cups cherry tomatoes (about 16), quartered
  • 1 large clove garlic, chopped
  • 1 teaspoon chopped fresh thyme leaves
  • 1 Tablespoon balsamic vinegar; more to taste
  • Salt and freshly ground black pepper to taste

In a large, heavy-based skillet, heat about 2 Tbs. of the olive oil over high heat. Add the bell pepper and scallions and sauté until lightly browned, about 4 min. Add the remaining oil and the eggplant. Reduce the heat to medium high and sauté the eggplant until just barely tender, about 4 min. Add the zucchini. Continue cooking, stirring often, until all the vegetables are tender, about 5 min. Stir in the tomatoes, garlic, and thyme. Cook until the tomatoes are just heated through, about 1 min. Remove from the heat. Sprinkle the vegetables with the balsamic vinegar, salt, and pepper. Serve warm.

Serves 4.   6 net grams of carbohydrate per serving.

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