Low FODMAP Recipe - Vegetarian casserole -  Gluten free recipe


1 tbsp olive or rapeseed oil

1 tsp garlic infused oil

1 tsp smoked paprika

½ tsp cumin

1 tbsp dried thyme

3 medium carrots, sliced (about 200g)

2 medium sticks celery, finely sliced (about 120g)

1 red pepper, chopped

1 yellow pepper, chopped

2 x 400g tins tomatoes

250ml vegetable stock cube (we used 1 Knorr vegetable stock pot)

2 zucchini/courgettes, sliced thickly (about 300g)


Heat the oil in a large, heavy-based pan.

Add the spices, dried thyme, carrots, celery, and peppers and cook for 5 minutes.

Add the tomatoes, stock, zucchini/courgettes and fresh thyme and cook for 20 - 25 minutes.

Take out the thyme sprigs. Stir in the chives and bring back to a simmer.

Serve with wild and white basmati rice, mash or quinoa.

Recipe adapted from: Good Food