Low FODMAP Roast vegetable torte  -  gluten free Low FODMAP Recipe Roast vegetable torte

Ingredients


1 yellow and 1 red pepper, seeded and cubed

2 medium-sized zucchini, cubed

1 medium-sized eggplant, cubed

100g mixed oilves

4 bay leaves

2 sprigs of rosemary

2 sprigs of oregano

1 tsp salt

3 tsp mixed Italian herbs

225g/8oz mozzarella cheese

4 free-range eggs, beaten

5 tbsp olive oil

3 Slices gluten free bread - whizzed into breadcrumbs






Method


Preheat the oven to 200C/400F/Gas 6.

Place the vegetables and fresh herbs into a roasting tray and cover with olive oil. Bake for 10-15 minutes.

Combine the roast vegetables with the cheese, free-range eggs, salt and herbs. Sprinkle the gluten free breadcrumbs over the top.

Pack the mixture into a 25cm/10in flan dish and bake for 30 minutes.


Recipe adapted from: Good Food

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