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
Stir in the FreeFod Garlic Replacer, then add all of the roasted vegetables to the Dutch oven, including any oil. Add the bay leaf. Give everything a good stir and add another glug of oil to the pot. Taste and season with salt and pepper, cover and cook over very low heat for about 30 minutes.
Our recipes are based on Monash University and FODMAP Friendly science.
Please always refer to the Monash University & FODMAP Friendly smartphone apps for the most up-to-date lab tested information. As always, your tolerance is what counts; please eat accordingly. The ultimate goal of the low FODMAP diet is to eat as broadly as possible, without triggering symptoms, for the healthiest microbiome.