Low Sodium Ratatouille Recipe
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Jump to RecipeThis low sodium ratatouille recipe features fresh summer vegetables baked to perfection in a delicious salt-free tomato and vegetable sauce. It’s a wonderful side dish, and a great way to use up extra tomatoes, eggplant, and squash!
This classic French dish gets a low-sodium makeover with some simple swaps, fresh vegetables, and plenty of herbs and spices. It’s a great side dish you can enjoy with any protein – or serve as a sauce with fresh pasta.
Want more low sodium vegetable recipes? Try our low sodium Mexican street corn, low sodium tomato sandwiches, and our favorite low sodium gazpacho.
Ratatouille is a classic French dish made with thinly sliced eggplant, fresh tomatoes, and squash all baked to perfection in a tomato sauce in the oven. This low sodium version uses no salt, but has amazing flavor from the fresh vegetables and herbs and spices in this tasty dish.
You can enjoy this ratatouille as a side dish (it would be great with low sodium oven baked chicken or low sodium grilled pork chops!) or toss the vegeatbles and sauce with fresh cooked pasta and serve with a side of low sodium garlic bread. Either way, you have a delicous dish that is made with fresh summer vegetables and herbs – and has plenty of natural flavor without salt!
Why This Recipe Works
- It’s light, summery, fresh, and loaded with flavor!
- A great way to use up extra garden produce.
- This ratatouille has classic French flavors, but is modified without salt.
- It’s elegant, and perfect for serving to guests or for company.
- Cooks of any skill level can make this dish by following our easy step-by-step photos and directions below!
Ingredients You’ll Need
See the recipe card below for a full list of instructions and ingredient amounts!
The base of this dish is the three stars of ratatouille: fresh tomatoes, sliced eggplant, and zucchini! I slice all 3 of them thinly so I can build many layers of flavor in the dish.
The sauce is made with no-salt diced tomatoes, basil, parsley, Italian seasoning, and olive oil. This goes at the bottom of the baking dish, and catches all the wonderful flavors from the roasting vegetables on top.
I also like to finish this dish off with fresh lemon juice. It adds a light and summery kick, and I find that the acidity works nicely with the flavors of the veggies.
Additions and Substitutions
You can use yellow squash or a different variety of squash if you prefer in place of (or in addition to!) the zucchini.
I used Italian seasonings, but I also like adding Herbs de Provence, a tasty French blend of spices. If you have some on hand, definitely add it in!
Serve up with your favorite protein to make it a meal! You can serve it with sliced low sodium steak or low sodium grilled chicken breasts for a complete meal.
How To Make Ratatouille Without Salt
Step 1: In a large pot, add half of the olive oil (1/4 cup) and saute the grlic, onions, and carrots for 5 to 6 minutes over medium heat until the vegetables have begun to soften.
Step 2: Add in the diced tomatoes with the juices, basil, parsley, garlic powder, and the dried Italian Seasoning. Stir well to combine, and cook for 4-5 more minutes.
Step 3: Once the pot of vegetables have finished cooking, pour them into the bottom of a 13 x 9 inch baking dish and set aside.
Step 4: Thinly slice the zucchini, eggplant, and tomatoes so they are roughly the same size.
Step 5: Preheat the oven to 425 degrees Fahrenheit. Layer the sliced zucchini, eggplant, and tomatoes in the baking dish on top of the cooked vegetables, alternating the vegetables throughout the dish.
Step 6: Brush the vegetables with the remaining 1/4 cup olive oil. Cover with foil, and bake for 30 minutes. Remove the foil, and bake for an additional 20 minutes, or until the vegetables are tender.
Step 7: Carefully remove the baking dish from the oven, and top with the fresh lemon juice. Serve hot and enjoy!
Recipe FAQs
This recipe has just 35 mg sodium per servings, as it omits salt and only uses naturally low sodium ingredients. If you enjoy ratatouille at a restaurant, it may have more sodium based on the ingredients the kitchen uses. Always check with a server before ordering.
If you have leftovers, store in an airtight container and refrigerate for up to 3 days. This recipe does not freeze well, so enjoy it fresh!
We like serving it as a side dish alongside our favorite protein, or enjoying it with steamed rice or angel hair pasta.
More Low Sodium Vegetable Side Dishes
- Low Sodium Creamy Cucumber Salad
- Low Sodium Vegetable Stir Fry Recipe
- The best low sodium dill pickles recipe
- Low Sodium Honey Baked Carrots
- Low Sodium Roasted Asparagus
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Low Sodium Ratatouille
Equipment
- Pot
- 13 x 9 inch baking dish
Ingredients
- ½ cup olive oil divided
- 4 cloves garlic minced
- 1 large sweet onion chopped
- 2 carrots shredded, about 1/2 cup
- 14 ounces no-salt-added diced tomatoes with the juices
- ½ cup fresh parsley shopped
- ¼ cup fresh basil chopped
- 1 teaspoon garlic powder
- 1 teaspoon no-salt-added Italian seasoning or Herbs de Provence
- 3 zucchini
- 2 small eggplant
- 5 large vine-ripe tomatoes
- 1 lemon
Instructions
- In a large pot, add half of the olive oil (1/4 cup) and saute the grlic, onions, and carrots for 5 to 6 minutes over medium heat until the vegetables have begun to soften.
- Add in the diced tomatoes with the juices, basil, parsley, garlic powder, and the dried Italian Seasoning. Stir well to combine, and cook for 4-5 more minutes.
- Once the pot of vegetables have finished cooking, pour them into the bottom of a 13 x 9 inch baking dish and set aside.
- Thinly slice the zucchini, eggplant, and tomatoes so they are roughly the same size.
- Preheat the oven to 425 degrees Fahrenheit. Layer the sliced zucchini, eggplant, and tomatoes in the baking dish on top of the cooked vegetables, alternating the vegetables throughout the dish.
- Brush the vegetables with the remaining 1/4 cup olive oil. Cover with foil, and bake for 30 minutes. Remove the foil, and bake for an additional 20 minutes, or until the vegetables are tender.
- Carefully remove the baking dish from the oven, and top with the fresh lemon juice. Serve hot and enjoy!
Notes
Nutrition estimate (for 1 serving)
*Please note, all nutrition content is estimated based on the ingredients we used in our kitchen. It will vary based on your ingredients. Always check your nutrition labels to verify your nutrition content and sodium amounts.
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