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Ratatouille with Yellow Tomatoes
Why it's Low GI
Slow-cooked seasonal vegetables in a herby tomato sauce — non-starchy, high-fibre and naturally low-GI, with just a whisper of stevia.
Method
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- Slice the aubergine into 1 cm rounds and soak 30 minutes in salted water.
- Cover the tomatoes with boiling water; put the peppers in a roasting bag in the microwave for 10 minutes.
- Finely chop the onion and crush the garlic.
- Cool the tomatoes in cold water and peel; rest the peppers 10 minutes and peel.
- Slice the tomatoes and courgette and layer all the vegetables in a slow cooker.
- Blend the sauce: tomatoes, peppers, garlic, onion, oil, stevia, salt, pepper and herbs.
- Pour over the vegetables and cook on the "Stew" setting for 1 hour.
- Garnish with parsley or black pepper before serving.
Nutrition
Per serving (est.): ~75 kcal · Carbs 10 g · Fat 3 g · Protein 2 gNutrition and glycaemic index (GI) values are estimates, calculated from the ingredients. Please double-check meals before cooking if it matters for your diet.
More Low-GI recipes
GI figures are estimates for general guidance and are not a substitute for personalised medical or dietary advice.