specialist in digestive health since 2008

specialist in digestive health since 2008

Since 2008, we’ve dedicated ourselves to crafting nutritional supplements. Our team of dieticians meticulously develops our products with exceptional care. We prioritize purity, using only essential ingredients in our formulations. This guarantees our supplements are gluten-free, soy-free, and of superior quality, ensuring safety and minimizing unwanted side effects.

low FODMAP Certified™ by the Monash University

low FODMAP Certified™ by the Monash University

Our products proudly hold the Low FODMAP Certified™ status from Monash University

more than 100,000 satisfied customers

more than 100,000 satisfied customers

Since 2008, our mission has been to “help everyone enjoy their food again.” We are proud to have supported over 100,000 customers.

low-FODMAP Ratatouille

Today we’re sharing this delicious recipe for Low-FODMAP Ratatouille! If you’re looking for a flavorful way to enjoy vegetables, then this dish is perfect for you. With a colorful mix of eggplant, zucchini, and bell peppers, along with aromatic herbs and tomatoes, this dish is truly a party.

Ingredients for 4 servings:

  • 1 eggplant
  • 1 zucchini (diced)
  • 1 red bell pepper (diced)
  • 1 yellow bell pepper (diced)
  • 1 can diced tomatoes (14 oz)
  • 2 tablespoons olive oil
  • 2 sprigs fresh thyme
  • 2 sprigs fresh rosemary
  • 2 bay leaves
  • Salt and pepper to taste
  • Fresh basil leaves for garnish

Instructions for making Low-FODMAP Ratatouille:

  1. Saute the Vegetables: Heat the olive oil in a large skillet over medium-high heat. Add the eggplant, zucchini, and bell peppers. Saute for about 5-7 minutes, or until they begin to soften.
  2. Add the Herbs: Tie the sprigs of thyme and rosemary together with kitchen twine and add them to the skillet along with the bay leaves. Stir well.
  3. Add Tomatoes: Add the diced tomatoes to the skillet and stir everything together. Season with salt and pepper. Let the ratatouille simmer for about 15-20 minutes over low heat, stirring occasionally, until the vegetables are tender and the sauce has thickened slightly.
  4. Serve: Remove the sprigs of thyme, rosemary, and bay leaves. Garnish the ratatouille with fresh basil leaves before serving.

Enjoy your meal!

The product has been added to your cart View cart →