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Mexican Inspired Low FODMAP Summer Vegetable Ratatouille

By Danielle Capalino, MSPH, RD

Serves: Makes 4 servings

Total Prep Time: 20 minutes

Total Time: 40 min

low fodmap vegetable recipe


If you are looking to make a Mexican flavored dish you might not be thinking of cooking vegetables, but you should! This ratatouille is easy to adapt depending on what vegetables you have on hand. It is excellent with a combination of carrots, zucchini, eggplant and corn, but if you are missing one of the ingredients you can still make it. It is pretty simple to make and offers lots of options for adaption.



2 medium sized zucchini

2 medium sized eggplant

2 large carrots

1 ear of corn

4 tablespoons olive oil or garlic olive oil

2 teaspoons Casa de Sante Low FODMAP Certified Mexican Seasoning Mix

Salt, sprinkled to taste

Cilantro for garnish, optional

Lemon for seasoning, optional


Preheat oven to 375 degrees. Combine the olive oil and Mexican seasoning mix in a small bowl and whisk. Wash and slice the zucchini, eggplant and carrots. Place on a baking sheet lined with aluminum foil and use a pastry brush to add oil and spice blend mixture to coat both sides of the vegetables. You can apply the oil and spices mix directly to the corn and place the corn on a baking sheet with the other vegetables. Let vegetables cook for 20 minutes and check on them to make sure they get slightly browned but do not burn. Place cooked vegetables in serving dish, and top with the cut kernels of the corn. Sprinkle with salt to taste. Optional garnish with cilantro and lemon juice.


Danielle Capalino, MSPH, RD, is a registered dietitian in New York City, providing nutritional counseling on digestive health. She is a graduate of the Massachusetts Institute of Technology and the Johns Hopkins School of Public Health. Learn more: www.daniellecapalino.com. She is also the author of Healthy Gut, Flat Stomach (named one of the top 7 wellness books of 2017 by People Magazine) and The Microbiome Diet Plan.

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