Low-FODMAP Ratatouille Garlic Bread Casserole, Gluten-free, Vegetarian

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You are going to be in love with this low-FODMAP Ratatouille Garlic Bread Casserole recipe. Its a knock-off from a version I read in ‘Rachael Ray Everyday’, and it is amazing.

The flavors are rich and complex, with the fantastic herbs and infused-oils.  Add to that the crust and chew of the low-FODMAP bread and the gooey cheese topping and this low-FODMAP Ratatouille may be your new favorite recipe.  I am in love with it myself 🙂

This is a perfect way for your kids to enjoy their vegetables!

Enjoy this low-FODMAP Ratatouille Garlic Bread Casserole as a main course, side-dish, or low-FODMAP appetizer at your next event.  It is guaranteed to be scooped up by everyone.

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Or check out over 450 more low-FODMAP recipes on the blog,

Be healthy and happy,

Rachel Pauls, MD

Low-FODMAP Ratatouille Garlic Bread Casserole; Gluten-free, Vegetarian

Although this recipe has not been lab tested, a single serving should be low-FODMAP based on the ingredients. However, as a serving will contain more than one portion of vegetables, test for your personal tolerance. *Data based on available FODMAP levels at time of posting

Serves 8-10

Prep time: 25 min

Broil time: about 20 min

Total time: 45 min

Equipment: Large skillet or Dutch oven, small saucepan, rimmed baking sheet with cooking spray or parchment liner, 9 by 13 inch baking dish


  • 1 medium eggplant (4 cups), chopped into bite sized pieces
  • 2 teaspoons salt, divided
  • 1 teaspoon freshly ground black pepper
  • 5 tbsp garlic-infused olive oil, divided (see my low-FODMAP recipe swap blog for tips on shopping for infused oils and why they are so perfect for low-FODMAP cooking flavors!)
  • 3 tbsp olive oil
  • 1 medium zucchini, halved and seeds scraped out (about 1 cup)
  • 1 green bell pepper, chopped
  • 1 (14.5 ounce) can diced tomatoes, no added high-FODMAP ingredients
  • 2 tbsp fresh thyme, chopped
  • 2 tbsp fresh oregano, chopped
  • 2 tbsp fresh rosemary, chopped
  • 1/2 cup white wine
  • 3-4 leaves of fresh basil, torn
  • 3-4 leaves fresh flat-leaf parsley, chopped
  • 4-5 ounces low-FODMAP, gluten-free bread, sliced
    • I like Udi’s gluten-free hamburger buns, a low-FODMAP sourdough baguette (for a non gluten-free version) or my low-FODMAP Potato Buns
      • FODMAP fact: Due to fermentation process, many sourdough breads are low-FODMAP (but do contain gluten), test for your tolerance
  • 1 cup grated Parmigiano cheese
  • 2 cups shredded Gruyere cheese or Swiss Cheese
  • Flaked sea salt, for sprinkling (optional)


  • Place the eggplant in a strainer/colander and sprinkle with 1 tsp salt
  • Let stand for 5 minutes, then press out any excess liquid using your hands and a paper towel
  • Heat a large Dutch oven or cast iron skillet on medium and place 3 tablespoons garlic-infused olive oil to warm.  Add in zucchini, bell pepper and thyme
  • Season with additional salt and pepper
  • Cook until the vegetables begin to soften, stirring occasionally, about 5 minutes
  • Add in eggplant, cook until the vegetables are tender about 7-8 minutes more
  • Add the wine.  Stirring often, cook until absorbed- about 2 minutes
  • Add canned tomatoes and basil
  • Let the sauce simmer over low and prepare the bread
  • Preheat broiler to high
  • In a small saucepan place 3 tablespoons oil and garlic infused oil over medium heat, add fresh rosemary and oregano and heat under the seasoning releases its aroma
  • Line rimmed baking sheet with parchment paper or cooking spray
  • Arrange bread in an even layer on the baking sheet
  • Place under broiler until lightly browned approximately 2 minutes per side
  • Liberally brush the sides of the bread with the infused warmed oil and herb mixture
  • Top with Parmesan cheese and parsley
  • Broil again until lately browned about 4 minutes.  Allow bread to cool, then cube into small chunks
  • Place bread chunks in a 9 x 13” baking dish
  • Pour tomato mixture over the top followed by shredded Swiss or Gruyere cheese
  • Broil for approximately 5 minutes until browned
  • Sprinkle with sea salt, if desired
  • Serve immediately, or cool and refrigerate until use

This low-FODMAP Garlic Bread Ratatouille Casserole is soooo good!

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Comments Rating 4.67 (3 reviews)

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  1. Chiara Finelli May 7, 2020
    • Rachel Pauls Food May 8, 2020
  2. Louise November 24, 2021
    • Rachel Pauls Food November 25, 2021
  3. Anonymous December 18, 2023
    • Rachel Pauls Food December 18, 2023

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