Easy Ratatouille

pasta ratatouille vegetables Feb 13, 2024

Easy Ratatouille
Serves 6-8 • Total Time: 30 minutes • FODMAP rating: medium to high

This is the perfect meal to make when you have vegetables in your fridge that you need to use up before they go bad. Have some half used zucchini? Throw that in! Looking for ways to use up that eggplant? Yep, that goes in there too! What about those tomatoes on your counter you had grand plans for but haven’t used either? Put those in there too! This recipe can be easily customized to whatever vegetables you have! Serve over your favorite pasta, rice or favorite grain.

2 tablespoons water
1 large onion, diced
5 cloves of garlic, minced
1 large eggplant, diced
1 large zucchini, diced
1 large yellow squash, diced
2 large bell peppers, diced
1 (28 oz) can crushed tomatoes or fresh tomatoes
1 teaspoon ground black pepper
1 teaspoon salt
1 teaspoon dried rosemary
1 teaspoon fennel seeds
1 large bay leaf
favorite grain, for serving

Warm up a large stock pot and water sauté onions until translucent.
Add garlic and cook for another 2 minutes.
Put all ingredients into a stock pot then, stir, and cover for 15 to 20 minutes.
Remove bay leaf and serve over grains

*Don’t forget to preload on vegetables before you eat!
*FODMAP Swaps: Keep any red bell pepper servings to under ½ cup; use appropriate substitutions for onion and garlic (see introduction to meal guide); fennel seeds can combat any potential gastric side effects from FODMAPs, use more as desired

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