Method

Heat oven to 190C/170C fan/gas 5. Cook the potatoes in boiling salted water for 6 mins, then drain well.

Mix the garlic oil  with the olive oil and some seasoning. Strip the herb leaves from their stalks, then add to the oil. Drizzle a little of the oil over the base and sides of a 1.5-litre ovenproof dish. Layer half the potatoes, tomatoes and zucchini/courgettes in the dish, drizzling with garlic and herb oil as you go. Mix the two cheeses and sprinkle half over the veg.

Repeat the layers of veg and oil, drizzle over the remaining oil, then sprinkle with the rest of the cheese. Bake for 40-45 mins until the veg is tender and the top golden and crisp.

Recipe from Good Food magazine


Ingredients

500g new potatoes, unpeeled and thickly sliced

2 tbsp garlic infused oil

3 tbsp olive oil

few oregano (or marjoram) and thyme sprigs

500g tomatoes (a mix of sizes and colours if possible), sliced or halved depending on size

500g zucchini/courgettes, sliced on the diagonal

75g Gruyère (or vegetarian alternative), coarsely grated

25g parmesan (or vegetarian alternative), finely grated

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Low FODMAP Recipe

Zucchini & tomato gratin

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