Jennifer Shun is the parent of a type 1 diabetic teen, and the author of For Good Measure, which features low-carb, farm-to-table California cuisine — a resource with specific ingredient lists and nutritional data geared to people living with diabetes. Click here for the original Ratatouille recipe and additional notes.
- 2 cups onion, wedged into ¼-inch pieces
- 4 garlic cloves
- 3 sprigs of rosemary, divided
- 6 sprigs of thyme, divided
- ¾ cup olive oil
- 4 cups eggplant, diced into 1-inch cubes
- 3 cups zucchini, sliced into ¼-inch rounds
- 2 cups red pepper, sliced into ¼-inch strips
- 3 teaspoons salt, divided
- 2 cups tomatoes, approximately 2 large *
- 2 teaspoons herbes de provence
- ½ teaspoon black pepper
- Preheat oven to 350 degrees.
- Line two rimmed baking sheets with parchment. Arrange onion wedges on first baking sheet.
- Smash garlic cloves and tuck into onion wedges, adding one sprig of rosemary and two of thyme. Brush with 3 tablespoons of olive oil. Roast for 60 minutes, until tender and lightly browned.
- Meanwhile, arrange eggplant, zucchini and red peppers on second baking sheet. Add two sprigs of rosemary and four of thyme, brushing vegetable mixture with remaining olive oil. Sprinkle with 1 teaspoon salt. Roast for 30 minutes, until tender and well-cooked.
- While roasting, bring a pot of water to boil. Add tomatoes and blanch, until skins split. Remove from water and cool enough to handle. Remove skins from tomatoes and dice, reserving juices.
- Mix roasted vegetables, tomatoes, and juices in a shallow baking dish. Add herbes de provence and black pepper, stirring to combine.
- Bake 1 hour, stirring every 20 minutes. Serve warm.
Naturally low-carb & gluten-free
*I prefer plum or heirloom, however, substitute any variety as long as the skinned, diced product measures 2 cups
Nutritional Information for 1 Serving (1 cup):
Calories: 225, Fat: 20g, Fiber: 3g, Sugar: 6g, Protein: 2g