Roasted Low FODMAP Ratatouille

Name: Roasted Low FODMAP Ratatouille
Prep time: 20 min
Cook time: 1 h 30 min
Total time: 1 h 50 min
Cuisine: French
Ingredients: 1 cup (64 g) roughly chopped scallions, (green parts only); 3 medium zucchini, (about 8-ounces/225 g each, trimmed and cut crosswise into ¼-inch (6 mm) thick discs); 2 medium eggplant, (about 1-pound/455 g each, trimmed and cut into 1-inch (2.5 cm) cubes); 3 red bell peppers, (cored and cut into ¼-inch (6 mm) strips); Scant ½ cup (120 ml) Low FODMAP Garlic-Infused Oil, ( made with olive oil or purchased equivalent, plus more as needed); Kosher salt; 3 small sprigs fresh rosemary, (plus extra as needed (see Tips)); 6 fresh sprigs thyme, (plus extra as needed (see Tips)); 3 large beefsteak tomatoes; 1 teaspoon FreeFod Garlic Replacer; 1 bay leaf; Freshly ground black pepper

Instructions

Prep:20minCook:1h 30min

Low FODMAP Ratatouille (rat-tuh-TOO-ee) is based on the classic late-summer vegetable stew featuring eggplant, zucchini and red bell peppers. Our version uses scallion greens instead of onions and uses the oven to roast the vegetables with olive oil, which concentrates the vegetable’s flavors. Then the veggies are combined with fresh tomatoes on top of the stove and cooked until soft, silky and rich. Flavored with thyme, rosemary and low FODMAP garlic, this vegan dish is incredibly versatile.Low FODMAP Serving Size Info: Makes about 6 cups (1.4 kg); 8 servings; ¾ cup (170 g) per serving

Updated at: Thu, 21 Nov 2024 11:50:00 GMT