Low-FODMAP Ratatouille Garlic Bread Casserole, Gluten-free, Vegetarian

You are going to be in love with this low-FODMAP Ratatouille Garlic Bread Casserole recipe. Its a knock-off from a version I read in ‘Rachael Ray Everyday’, and it is amazing.

The flavors are rich and complex, with the fantastic herbs and infused-oils.  Add to that the crust and chew of the low-FODMAP bread and the gooey cheese topping and this low-FODMAP Ratatouille may be your new favorite recipe.  I am in love with it myself 🙂

This is a perfect way for your kids to enjoy their vegetables!

Enjoy this low-FODMAP Ratatouille Garlic Bread Casserole as a main course, side-dish, or low-FODMAP appetizer at your next event.  It is guaranteed to be scooped up by everyone.

You may also love:

•  low-FODMAP Glazed Carrots
• low-FODMAP Chinese Vegetable Stir-fry
• low-FODMAP Balsamic Grilled Vegetables
• low-FODMAP Thyme Mashed Potatoes
• low-FODMAP Sweet Potato Casserole

Or check out over 450 more low-FODMAP recipes on the blog,

Be healthy and happy,

Rachel Pauls, MD

Low-FODMAP Ratatouille Garlic Bread Casserole; Gluten-free, Vegetarian

Although this recipe has not been lab tested, a single serving should be low-FODMAP based on the ingredients. However, as a serving will contain more than one portion of vegetables, test for your personal tolerance. *Data based on available FODMAP levels at time of posting

Serves 8-10

Prep time: 25 min

Broil time: about 20 min

Total time: 45 min

Equipment: Large skillet or Dutch oven, small saucepan, rimmed baking sheet with cooking spray or parchment liner, 9 by 13 inch baking dish

Ingredients

• 1 medium eggplant (4 cups), chopped into bite sized pieces
• 2 teaspoons salt, divided
• 1 teaspoon freshly ground black pepper
• 5 tbsp garlic-infused olive oil, divided (see my low-FODMAP recipe swap blog for tips on shopping for infused oils and why they are so perfect for low-FODMAP cooking flavors!)
• 3 tbsp olive oil
• 1 medium zucchini, halved and seeds scraped out (about 1 cup)
• 1 green bell pepper, chopped
• 1 (14.5 ounce) can diced tomatoes, no added high-FODMAP ingredients
• 2 tbsp fresh thyme, chopped
• 2 tbsp fresh oregano, chopped
• 2 tbsp fresh rosemary, chopped
• 1/2 cup white wine
• 3-4 leaves of fresh basil, torn
• 3-4 leaves fresh flat-leaf parsley, chopped
• 4-5 ounces low-FODMAP, gluten-free bread, sliced
  • I like Udi’s gluten-free hamburger buns, a low-FODMAP sourdough baguette (for a non gluten-free version) or my low-FODMAP Potato Buns
    • FODMAP fact: Due to fermentation process, many sourdough breads are low-FODMAP (but do contain gluten), test for your tolerance
• 1 cup grated Parmigiano cheese
• 2 cups shredded Gruyere cheese or Swiss Cheese
• Flaked sea salt, for sprinkling (optional)

Directions

• Place the eggplant in a strainer/colander and sprinkle with 1 tsp salt
• Let stand for 5 minutes, then press out any excess liquid using your hands and a paper towel
• Heat a large Dutch oven or cast iron skillet on medium and place 3 tablespoons garlic-infused olive oil to warm.  Add in zucchini, bell pepper and thyme
• Season with additional salt and pepper
• Cook until the vegetables begin to soften, stirring occasionally, about 5 minutes
• Add in eggplant, cook until the vegetables are tender about 7-8 minutes more
• Add the wine.  Stirring often, cook until absorbed- about 2 minutes
• Add canned tomatoes and basil
• Let the sauce simmer over low and prepare the bread
• Preheat broiler to high
• In a small saucepan place 3 tablespoons oil and garlic infused oil over medium heat, add fresh rosemary and oregano and heat under the seasoning releases its aroma
• Line rimmed baking sheet with parchment paper or cooking spray
• Arrange bread in an even layer on the baking sheet
• Place under broiler until lightly browned approximately 2 minutes per side
• Liberally brush the sides of the bread with the infused warmed oil and herb mixture
• Top with Parmesan cheese and parsley
• Broil again until lately browned about 4 minutes.  Allow bread to cool, then cube into small chunks
• Place bread chunks in a 9 x 13” baking dish
• Pour tomato mixture over the top followed by shredded Swiss or Gruyere cheese
• Broil for approximately 5 minutes until browned
• Sprinkle with sea salt, if desired
• Serve immediately, or cool and refrigerate until use

This low-FODMAP Garlic Bread Ratatouille Casserole is soooo good!