This Low FODMAP Summer Vegetable Gratin is just the side dish you’re looking for! A delicious and easy-to-assemble recipe with colourful end-of-summer vegetables topped with grated cheese.
This gratin is my low FODMAP oven version of ratatouille, the classic French end-of-summer vegetable stew. If you remember the movie, Ratatouille makes a recipe inspired by French chef Michel Guérard’s signature dish called Confit Byardi. The biggest innovation came from thinly slicing the vegetables instead of the traditional rough-cut.
I’ve always wanted to try this dish but was afraid it would be a long, involved recipe. Instead, this low FODMAP gratin is easy to put together in three quick steps. The final result is totally worth it: a vibrant and so delicious dish that will look stunning on your dinner table.
What you’ll need
- Late summer veggies like tomatoes, eggplants and zucchini (green and/or yellow)
- A small quantity of leek leaves
- Two tablespoons of tomato paste
- Dry oregano and fresh basil
- Grated mozzarella cheese
Make this vegetable gratin in 3 easy steps
- Slice vegetables and place them in a bed of sauteed leek leaves
- Slowly bake them in a light tomato broth to tender bubby submission
- Top with mozzarella cheese, gratinate and finish with some fresh basil
The result is this beautiful melt-in-the mouth low FODMAP Vegetable Gratin full of delicate flavors and summer freshness.
And if you’re looking for more Summer recipes, check out this Shrimp Pasta with Tomatoes, Spinach and Arugula and these gorgeous Chicken Summer Samosas.
Low FODMAP Summer Vegetable Gratin
- 13.7 oz | 390g zucchini 1 medium (or 1/2 green zucchini and 1/2 yellow zucchini)
- 5.29 oz | 150g eggplant 1 small
- 8.4 oz | 238g common tomatoes 2 medium
- 1.9 oz | 50g leek leaves thinly sliced
- 2 tbsp olive oil plus more to dizzle
- Salt and black pepper to taste
- 2 tbsp | 28g tomato paste low FODMAP (no onions or garlic added)
- 1/2 cup | 75ml water
- 1 tsp dried oregano
- 1 tsp dried thyme optional
- 1 tsp salt
- 1/2 cup | 80g grated mozzarella cheese
- 1 tbsp fresh basil leaves thinly chopped
- Preheat oven to 400° F | 200ºC.
- Heat olive oil in a medium skillet over medium heat. Add the leek leaves and cook, stirring, until the leaves are tender, about 3 to 5 minutes. Transfer to a 8 x 8-inch | 20 x 20 cm baking dish, covering the bottom and set aside.
- In a small bowl stir together the water, tomato paste, herbs and salt and set aside.
- Wash the vegetables and cut them into 1/4-inch | 0,5 cm rounds. Place them in the dish on top of the leek leaves, making alternating rows of vegetables until the dish is full. Vegetables should be fairly snug but not crammed into the dish.
- Strain the herb broth over the vegetables. Season the vegetables with salt and pepper and finish with a drizzle of olive oil. Cover the dish with aluminum foil and bake until the vegetables are tender, about 40 minutes.
- Remove the foil, top with grated cheese and bake, uncovered, until the topping is melted and golden, about 15 minutes. Let sit at least 10 minutes before adding the basil leaves and serving.
- 2.29oz | 65g zucchini (fructan). Recipe calls for 6 times more.
- 2.65oz | 75g eggplant (sorbitol). Recipe calls for double.
- 1.9oz | 54g leek leaves (mannitol). Same quantity as in the recipe.
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