Low FODMAP vegetable ratatouille

Preparing low-FODMAP meals can be a real headache.

Since many tasty foods such as garlic, onions and leeks are high in FODMAPs, they are excluded from this therapeutic diet. You have to turn to other ways to enhance the flavor of prepared foods, which can seem limiting. However, there are a number of ways to enhance the flavor of dishes while limiting foods high in FODMAPs (more on the FODMAP diet here).

With no garlic, onions or gluten, this deliciously low FODMAP ratatouille recipe doesn't compromise the authentic taste of the traditional vegetable dish.

Low FODMAP Vegetable Ratatouille ingredients

4 tablespoons extra-virgin olive oil
2 red peppers, gutted and cut into strips
1 large eggplant, cubed
1 medium zucchini, cubed
1 cup of FODY® Gluten, Onion & Garlic Free Tomato & Basil Sauce
1 sprig fresh basil
3 bay leaves
2 teaspoons Italian seasoning
½ tablespoon natural cane sugar
2 teaspoons Himalayan salt
Ground black pepper
¼ cup of dried tomatoes
12 pitted Kalamata olives

Procedure for low FODMAP vegetable Ratatouille

Wash and prepare vegetables as indicated in the ingredient list.
In a deep pot or skillet with a lid, heat oil and place vegetables.
Grill for 5 to 6 minutes, stirring occasionally.
Add the FODY tomato and basil saucetomato and basil sauce, herbs natural cane sugarnatural Himalayan salt and pepper. Cover and bring to the boil.
Reduce heat to medium-low and simmer for 30 minutes before adding the sun-dried tomatoes and the pitted Kalamata olives.
Stir and cook for a further 20 minutes.
Add fresh basil leaves to serve.

This ratatouille is delicious served on a bed of low-FODMAP pasta or with the protein of your choice. Try it also as an antipasti with gluten-free bread croutons.

Bon appétit!