Low FODMAP Ratatouille

A simple, rustic baked ratatouille layered in a spiral of eggplant, squash, and zucchini over tomatoes, seasoned with herbs and olive oil until tender and bubbling.

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat the oven to 350°F.

Step 2

In a small baking dish or cast iron skillet, spread the tomatoes and their juices across the bottom. Layer the eggplant, squash, and zucchini slices, alternating overlapping slices, on top of the tomatoes, working from the outer edge of the pan to the center in a spiral pattern.

Step 3

Sprinkle the vegetables with the salt, oregano, and thyme, and drizzle with olive oil.

Step 4

Bake for 30 minutes, or until the tomatoes are bubbling and the vegetables are tender.