Ratatouille in Spanish is known as Keto Traditional Spanish Pisto. That side dish, which resembles a French stew, is a tomato and vegetable pleasure. It is known as “caponata” in Italian. They provide a sweet-and-sour twist to it.

Our keto version is straightforward and delicious. With fish or sausage, Spanish pisto is the ideal side dish. It is patiently prepared on a lower heat. This enables the tastes to converge, making it unquestionably Tasty Low Carb!

For breakfast, Joanie enjoys serving her Spanish pisto the traditional way, with a fried egg. For a little lunch plate, she will add sprinkle Manchego cheese on top of the prepared dish. Serving it as a tapas dish with our Low Carb Cheesy Garlic Bread for dipping is another fantastic idea.

The dish has a lovely garlic flavour but not much heat. In fact, you can completely omit the red pepper flakes. The stew itself is quite delicious!

The numerous vegetables do not contain the essential component. They merely provide the recipe with flavour. The olive oil is to blame! You will truly value a premium olive oil whenever you make a dish like stewed vegetables with zucchini and peppers.

Spanish EVOO is a need for the classic flavour. Delicious olive oil called José Andrés Picual is excellent for making veggie stew. It also makes a lot of sense.

INGREDIENTS

• Four zucchini (cut in chunks)
• 1-inch onion (cut in chunks)
• Green bell pepper, one (cut in chunks)
• Red bell pepper, one (cut in chunks)
• Spanish olive oil, 1/4 cup (extra virgin )
• 7 cloves Garlic (thin sliced)
• Red pepper flakes, 1/2 tsp.
• 2 cans Tomatoes (15 ounce, diced)
• table salt (to taste)
• Pepper (to taste)
• Erythritol, 1 teaspoon

INSTRUCTIONS

1. Get your vegetables ready. Slice the peppers, zucchini, and onion into bits.
2. Heat a large skillet over low heat. Olive oil is added. To prevent the garlic from burning, slice the cloves and sauté them for 2 minutes while stirring. Stirring frequently, saute the onion pieces and red pepper flakes for a further 5 minutes.
3. After adding the bell peppers, simmer for a further 8 minutes. To ensure that the vegetables poach, add the zucchini chunks and simmer for 10 minutes, stirring frequently.
4. Add salt, pepper, erythritol, and the diced tomatoes from a can. After combining, simmer for another 15 minutes on medium-low heat. Pisto will become thicker.
5. Serve hot, topped with Manchego cheese or a freshly cooked fried egg.

NUTRITION

Calories-47.8kcal |
Carbohydrates-8.6g |
Protein-2.5g |
Fat-0.6g |
Saturated Fat-0.2g |
Sodium-16.3mg |
Potassium-474.2mg |
Fiber-2.6g |
Sugar-5.7g |
Calcium-37.9mg |
Net Carbs-6g