Roasted Low FODMAP Ratatouille

Name: Roasted Low FODMAP Ratatouille
Total time: 110 min
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

www.fodmapeveryday.com

Roasted Low FODMAP Ratatouille is an IBS friendly version of the classic with low FODMAP amounts of eggplant, zucchini & red bell peppers.

View full recipe on www.fodmapeveryday.com

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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