Oven-baked ratatouille

Let the oven do most of the work for this colourful vegetable side. It can accompany rice, eggs or a protein of your choice.

Serves or makes: 4 side portions

Ingredients

• 1 small eggplant
• 1 zucchini
• 1 red capsicum
• 1 yellow capsicum
• 400 g tinned tomatoes
• 30 mL olive oil
• 1 teaspoon dried thyme
• Fresh basil

Method

1. Heat a conventional oven to 200°C. Cut vegetables into similar-sized chunks.
2. Combine with the tomatoes, oil and thyme in a deep roasting dish.
3. Bake for 40–50 minutes, stirring once or twice, until the vegetables are tender.
4. Finish with basil. Divide into portions suited to your meal and dietary advice rather than assuming unlimited amounts are low-FODMAP.

Make it work for you

These recipes are cooking ideas, not individually tested or certified low-FODMAP, low-histamine or allergen-free meals. Check every ingredient and your own portion guidance. Measurements are metric; teaspoons are 5 mL. Oven temperatures are conventional; follow your oven’s guidance for fan settings.

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