roasted eggplant, zucchini, potato, and tomato gratin

Servings: 8

Prep Time: 15 minutes

Cook Time: 40 minutes


**1 medium eggplant, stem end removed

**3 medium firm beefsteak tomatoes, stems removed

**2 medium Yukon gold potatoes

**2 medium zucchini, ends removed

¼ cup olive oil

**2 cloves garlic, minced

Salt and pepper to taste

**A few sprigs of thyme and oregano (optional)


  1. Position a rack in the center of the oven. Preheat the oven to 400°F.

  2. All the vegetables need to be sliced to about ⅛-inch (3 mm) thickness, using a mandoline or a sharp knife. The eggplant, tomatoes, and potatoes can be cut crosswise into rounds. Cut the zucchini on a slight angle to create ovals so that the slices are approaching the same size as the other vegetables.

  3. Brush the bottom and sides of a 3-quart (2.8 L) shallow, ovenproof dish with oil. Lay alternating and overlapping slices of vegetables in the pan, either in rows or concentric circles; use your pan to guide the shape.

  4. Brush the top of the vegetables with more oil and season with salt and pepper. Sprinkle garlic and herbs on top.

  5. Roast for about 40 minutes. Serve hot or at room temperature. Any leftovers can be covered in plastic wrap and refrigerated for up to 2 days.

Nutrition (per serving)

123 calories; 7 g fat(1 g sat); 4 g fiber; 15 g carbohydrates; 2 g protein; 28 mcg folate; 0 mg cholesterol; 4 g sugars; 14 IU vitamin A; 16 mg vitamin C; 16 mg calcium; 1 mg iron; 6 mg sodium; 454 mg potassium

Recipe adjusted from The Low-FODMAP Diet Step by Step by Kate Scarlata