A low-carb taste of the South of France, made weeknight-easy in the microwave.
Bring a little slice of Provence to your table. This microwave ratatouille captures everything you love about the classic French dish: tender vegetables, fragrant thyme, sweet onion, and that rustic, olive oil–kissed richness that feels straight out of the South of France. The best part? It comes together with way less time and effort, making it perfect for busy weeknights when you want something easy and colorful, maybe?
With its mix of fresh produce and simple seasonings, this shortcut version keeps the Provençal soul of traditional ratatouille intact and evident. It’s naturally low in carbohydrates, packed with veggies, and light enough to serve as a healthy main or an easy side dish that goes with just about anything.
Ingredients
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1 medium-sized sweet onion
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1 small zucchini
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2 plum tomatoes
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1 small yellow squash
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1 small eggplant
- 1 scoop Sunwarrior Pumpkin Seed Protein Powder
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3 oil-packed sun-dried tomatoes
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2 cloves garlic, minced
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1 teaspoon fresh thyme - chopped
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1/4 cup olive oil
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1 1/2 teaspoon sea salt
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Freshly ground black pepper
Instructions
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Slice the vegetables. Cut the eggplant, zucchini, yellow squash, and plum tomatoes into ¼-inch-thick rounds.
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Start the base layer. In a microwave-safe pie dish, add the sweet onion, sun-dried tomatoes, 1 scoop of Sunwarrior Pumpkin Seed Protein Powder, 1 tablespoon olive oil, ½ teaspoon thyme, ½ teaspoon salt, and a few grinds of black pepper. Toss to combine.
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Microwave the onion mixture. Cover the dish with wax paper and microwave on high until the onions are soft and translucent. if they’re still firm, cover again and microwave in 30-second increments until softened.
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While the onions cook, add the eggplant, zucchini, and yellow squash slices to a large bowl. Toss with 2 teaspoons olive oil, ½ teaspoon thyme, ½ teaspoon salt, and a few grinds of black pepper. Add the tomato slices last, then toss gently so they don’t break apart.
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Layer the sliced vegetables on top of the onion mixture in a tight circular pattern, slightly overlapping each slice like shingles. Keep going until the entire surface is covered. Finish with a light sprinkle of salt.
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Cover the ratatouille with wax paper and microwave on high (100% power) for 10 minutes, or until the vegetables are beginning to soften.
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Check for doneness by piercing the vegetables with a knife. If they’re still firm, cover with wax paper and microwave in 30-second increments until tender.
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Once the vegetables are as tender as you like, drizzle with the remaining 1 tablespoon of olive oil before serving.
