Serious Eats Provençal Ratatouille Recipe Recipe

Total time: 120 minutes

Keto Friendliness Gauge

Net Carbs are 6% of calories per serving, at 5g per serving. This food is keto-friendly.

How keto-friendly is Serious Eats Provençal Ratatouille Recipe? The Keto Friendliness Gauge visualizes how much this food conforms to the standard keto diet.

  • Green implies that Net Carbs fall within standard keto diet guidelines.
  • Yellow implies that Net Carbs are a little higher than standard keto diet guidelines.
  • Orange implies that Net Carbs are much higher than standard keto diet guidelines and risks kicking you out of ketosis.
  • Red implies that the amount of Net Carbs fall within the upper limits allowed by the keto diet and there's a high risk of getting kicked out of ketosis.

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Explore Nutritional Insights

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Keto & Health Insights for Serious Eats Provençal Ratatouille Recipe Recipe

  • Net Carbs are 6% of calories per serving, at 5g per serving. This meal falls within the range for standard keto diet guidelines (at or under 25g of net carbs). If your daily net carb quota is 25g and if this food almost equals that much, consider whether you're going to eat more food later. Always take into account any foods you've already consumed. It's recommended that you track the macros of your daily food consumptions—this makes it easier to avoid overconsumption.
  • This meal may require cooking oil. Not all cooking oils are healthy. Extra virgin olive oil and avocado oil are the best cooking oils to use in recipes, whereas plant-based oils are the worst for your health. Virgin coconut oil and butter fall in the middle. Learn more about the healthiest and unhealthiest cooking oils.

Serious Eats Provençal Ratatouille Recipe Recipe Nutrition Label

Nutrition Facts

Serving Size: 24 servings   ( 103 g )
Amount Per Serving
Calories: 89
Total Fat: 7g
Saturated Fat: 1g
Polyunsaturated Fat: 1g
Monounsaturated Fat: 5g
Trans Fat: 0g
Cholesterol: 0mg
Sodium: 238mg
Total Carbohydrates: 7g
Dietary Fiber: 2g
Sugar: 2g
Protein: 1g
Calcium: 23mg Iron: 1mg
Potassium: 218mg Vitamin A: 11mcg
Vitamin C: 63mg Vitamin D: 0mcg

Ingredients

  • 3 cups 1/4-inch diced summer squash, such as zucchini and yellow squash (about 4 small or 2 medium squash)
  • 3 cups 1/4-inch diced Italian eggplant (about 1 medium eggplant)
  • Kosher salt and freshly ground black pepper
  • 3/4 cup (12 tablespoons) extra-virgin olive oil, divided, plus more as needed
  • 3 cups 1/4-inch diced yellow onion (about 3 medium onions)
  • 6 medium cloves garlic, minced (about 2 tablespoons)
  • 3 cups 1/4-inch diced red and yellow bell pepper (about 4 large peppers)
  • 2 cups pureed canned whole tomatoes, with their juices, from 1 (28-ounce) can (see note above)
  • 1 bouquet garni (herb bundle), made from fresh herbs such as thyme, parsley, and basil, tied together with butcher's twine (see note above)
  • Chopped fresh parsley leaves and tender stems, for garnish (optional)

Instructions

Visit Serious Eats's website to view the recipe instructions. (Via Edamam)