The Low Carb Jumpstart

Suzanne's Ratatouille

Carbs: 19g

Recommended by MCT2D Patient Advisory Board member. "You can eat this dish at different temperatures, either hot or cold."


20 mins


60 mins




  • 2
  • 6
    Roma Tomatoes
  • 2
    Yellow Squash
  • 2
  • 3/4 Cup
    Greek Olives (optional)
  • 2 tbsp
    Olive Oil
  • 28 oz
    crushed tomatoes
  • 6 cloves
     finely minced
  • 1 tsp
    Italian mixed herbs (Herbs de Provence)
  • 1/2 tsp
    Dried thyme
  • Salt and Pepper
     to tast


  1. Preheatyour oven to 375 degrees F

  2. Slice your eggplants, tomatoes, squash, and zucchinis into thin rounds, set aside.

  3. To make the sauce, heat olive oil in a pan over medium heat. Add in your minced garlic and saute for 1 minute.

  4. Add the can of crushed tomatoes, herbs de Provence, and thyme. Simmer for 5 minutes until flavors have melded together.

  5. Season with salt and pepper to taste and set aside.

  6. Transfer the sauce to an oven-safe casserole dish. Smooth the top with a spatula.

  7. Next, arrange your sliced vegetables in alternating patterns (eggplant, tomato, squash, zucchini and repeat) over the tomato sauce until they are all used up.

  8. Sprinkle Greek olives evenly over the casserole. (optional)

  9. Cover the dish with foil and bake for 40 minutes.

  10. Uncover and bake for an additional 20 minutes or until vegetables are nice and tender. Enjoy!