Roasted Low FODMAP Ratatouille - FODMAP Everyday

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