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

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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.

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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


  • 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)


  • 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!

Comments Rating 4.67 (3 reviews)

6 Responses

  1. yummy!

    Loved this take on ratatouille! wasnt the biggest fan of how soggy the bread got on the bottom, but overall it tasted pretty great.

    1. THANK YOU Chiara!
      The texture of the bread is likely related to your bread choice, and not the recipe (when we made it the bread was nice and chewy). Did you use one of the breads we suggested? Since gluten-free breads get mushy, you will want to use either a hardy choice for a gluten-free (like the Udis buns, or our potato buns), or if you tolerate gluten, then sourdough works best. Have a good day!

  2. Wonderful!

    This is excellent! I didn’t have zucchini and used butternut squash. I used Udi’s whole grain GF bread. The result was wonderful. Thank you for an excellent recipe.

    1. Louise,
      That sounds amazing. So glad you enjoyed the recipe and appreciate your kind and thoughtful comments!

  3. Delicious!!

    Made this last night for my family and it was a hit! Wondering if you have any recommendations of how to freeze ahead of time and bake later? Thank you!!

    1. Glad you enjoyed it! We haven’t tried freezing it, and would not be sure the texture would stand up to defrosting. If you do try, please let us know! Thanks for the review 🙂

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