Low FODMAP ratatouille
A slow baked Provençal vegetable stew with aubergine, courgette and peppers, rich with olive oil and herbs.
- Time1 hr 5
- LevelEasy
- Costabout £1.55 a head
- Oven190°C (170°C fan)
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
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Method
- 1
Heat the oven to 190°C (170°C fan).
- 2
Toss the aubergine, courgette and peppers with the oil, thyme, oregano and a good pinch of salt in a large roasting tin.
- 3
Roast for 25 minutes, stirring once, until the veg are soft and starting to brown.
25 min - 4
Pour over the tomatoes, stir and roast for 20 minutes more until thick and jammy.
20 min - 5
Stir in the vinegar and season to taste. Tear over the basil and serve warm or cold with rice or potatoes.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.