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A small oven dish with a colorful summer vegetable gratin, topped with cheese
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4.15 from 7 votes

Low FODMAP Summer Vegetable Gratin

A delicious Low FODMAP Summer Vegetable Gratin recipe. The perfect side dish with colourful summer vegetables topped with grated cheese.
Prep Time15 minutes
Cook Time55 minutes
Total Time1 hour 10 minutes
Course: Side Dish
Cuisine: Low Fodmap
Keyword: eggplant, Gratin, tomatoes, zucchini
Servings: 6 people
Author: My Gut Feeling

Ingredients

Vegetables

  • 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

Tomato-Herb Broth

  • 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

Topping

  • 1/2 cup | 80g grated mozzarella cheese
  • 1 tbsp fresh basil leaves thinly chopped

Instructions

  • 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.

Notes

Please note that if you're in the elimination phase, you should not eat more that:
  • 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.
The low FODMAP safe portion is therefore 1/6 of the recipe.