Ingredients

The following ingredients have 8 Servings
  • 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))
  • Kosher salt
  • 3 large beefsteak tomatoes
  • 1 teaspoon FreeFod Garlic Replacer
  • 1 bay leaf
  • Freshly ground black pepper

Instruction

  • Position three racks in oven evenly spaced out (see Tips). Preheat oven to 350°F (180°C). Have three half-sheet pans ready to use.
  • Scatter the scallion greens and zucchini on one pan. Drizzle with 3 tablespoons of the oil, season lightly with salt and toss around to coat vegetables (make sure scallions are coated with oil so they do not burn). Lay one small spring of rosemary on top along with 2 small sprigs of thyme (see Tips for info on dried herbs).
  • Scatter the eggplant on another pan in as even a layer as possible. Drizzle 3 tablespoons of the oil, season lightly with salt and toss to combine. Lay one small spring of rosemary on top along with 2 small sprigs of thyme (see Tips for info on dried herbs).
  • Scatter the pepper strips on the last pan. Drizzle with 2 tablespoons of the oil and season lightly with salt and toss to coat. Lay one small spring of rosemary on top along with 2 small sprigs of thyme (see Tips for info on dried herbs).
  • Roast in oven for about 45 minutes to an hour. During the roasting time check on the vegetables once or twice and stir them around on their pans. Each pan might roast at a different rate and moving them from rack to rack during one of your checks is prudent. Roast until soft and beginning to shrink and concentrate in size (and flavor). Discard fresh herb stems when you remove pans from oven.
  • Meanwhile, place a strainer over a large Dutch oven. Bring a large pot of water to a boil, drop in tomatoes for about a minute or until skins split. Remove and place in strainer. Cool, then slip off and discard skins. Remove seeds (I just use my fingers) and allow any juice to collect in Dutch oven. Add the tomato flesh to the pot as well, chopped, or simply squeeze with your hands into small-ish pieces. Discard seeds in strainer.
  • Stir in the FreeFod Garlic Replacer, then add all of the roasted vegetables to the Dutch oven, including any oil. Add the bay leaf. Give everything a good stir and add another glug of oil to the pot. Taste and season with salt and pepper, cover and cook over very low heat for about 30 minutes.
  • At this point the ratatouille is done. You could easily cook it another 15 minutes if you like to even further concentrate the flavors but at this point everything will be well blended and the texture will be rich and silky.
  • The ratatouille is ready to eat but we think it is even better on Day 2 or 3. Simply cool, pack into airtight containers and refrigerate for up to 4 days or freeze for up to 1 month. Serve as a side dish, with rice, throw on a poached egg, heat up with tofu to make a vegan stew or slather on crostini.