Easy Roasted Ratatouille Vegetable Hot Sauce Recipe

We have been eating vegetable enchiladas recently, if my DM shows any signs, you are preparing to get on the bus.

Making low FODMAP enchiladas is not as difficult as you might think, because most shredded cheese can be eaten in small portions.I rarely eat dairy products, but there are some dishes, such as pizza And vegetable enchiladas, I think it really deserves any pain that comes with it. Of course, the trick to avoiding the above pain completely is to limit the quantity, which is exactly what we did in this vegetarian enchilada recipe.

The base of these vegetable enchiladas is inspired by Ratatouille, a Provencal dish of stewed eggplant, zucchini, tomatoes and peppers. I borrowed a lot from this recipe in my low FODMAP cooking, because all these vegetables are allowed in the diet to some extent, and mixing them together means you will never get too much of either .

I first cut all the ingredients into cubes and bake them, then mix them with the sauce. The vegetables are simmered in enchiladas until they melt into a delicious paste.

Since I’m already using the oven, your pan will make double roasted tomatoes and jalapeno sauce. This has always been my trick to get a gorgeous orange sauce without adding any cream or dairy products. If you are looking for a shortcut, you can always start with store-bought ketchup and add some jalapeno, coriander, and spices. If you are not low FODMAP, I like to use some soaked cashews to puree it to increase the creaminess.

Finally, although corn products are low in FODMAP, I like to use paleo substitutes in this recipe. Siete Foods Almond Flour Or tapioca tortillas are my favorite job, but you are welcome to use whatever you have on hand. If you use plant-based cheese, this recipe can be completely paleo, vegan, and grain-free…except for low FODMAP! No small feat.

If you are a fan of enchiladas, but also Friends of Sibo, I strongly recommend using this recipe as a template. You can replace the filling with any vegetable you like, the quantity should be small enough so as not to disturb you. I recently made a version made with sweet potatoes, broccoli and mustard greens. awesome.

Read on for these recipes for low FODMAP vegetable enchiladas recipes.

With health and hedonism,

Phoebe

Roasted Ratatouille Vegetable Hot Sauce

These vegetable enchiladas are super simple and are made with low-FODMAP mixed vegetables found in French ratatouille. They are delicious. The fire-roasted tomato sauce is gluten-free and very delicious. The recipe is vegetarian, if you use plant-based cheese, you can make it vegetarian.

Cooking time 1 hour 15 minute

raw material

• 2
  lb
  Vine or roma tomatoes
  quarter
• 1
  chili
  Halved (ribs and seeds are optional)
• ½
  teaspoon
  Cumin powder
• ½
  teaspoon
  Coriander powder
• olive oil
• sea ​​salt
• 1
  Large eggplant
  Cut into ½ inch cubes
• 1
  Medium zucchini
  1/2 pound, cut into ½ inch cubes
• 1
  Medium pie pan or summer squash
  Cut into ½ inch cubes
• 1
  Red bell pepper
  Diced
• 1
  cup
  Chicken or vegetable broth
• 2
  Spoon
  Fresh lime juice
• 2/3
  cup
  Coarse grated cheddar cheese
• Eight 6-inch corn or almond flour tortillas
• ½
  cup
  Coriander leaves

Instructions

1. Preheat the oven to 425°F. Line the two pans with parchment paper.

2. Place the tomatoes and jalapenos on one of the pans. Drizzle with olive oil and season with cumin, coriander, and ½ teaspoon salt. Arrange the cut side down and bake in the oven until slightly charred, about 40 minutes.

3. On the second pan, stir eggplant, zucchini, and pepper with 2 tablespoons of olive oil and ½ teaspoon of salt. Arrange them evenly and roast them in the oven with the tomatoes for about 45 minutes, until caramelized. Set aside to cool.

4. Transfer the tomatoes and jalapenos to a blender or food processor and add the cooking juice, broth, lime juice, and ½ teaspoon of salt in the pan. Processed to smooth. You should have about 3 cups of sauce.

5. In a large mixing bowl, pour the ratatouille filling with 1/3 sauce and 1/3 cup cheese.

6. Pour the other third of the tomato sauce into the bottom of a 9 x 13 inch baking pan. Spread the sauce to cover the bottom.

7. Wrap the tortillas in a dish towel and heat them in the microwave for 30 seconds until soft. Or you can heat them in the oven.

8. Divide the vegetables evenly among the tortillas. Wrap the tortillas tightly around the ratatouille and arrange them in a line with the seams facing down and place them in a baking tray. Pour the remaining tomato sauce evenly on the filled tortillas and sprinkle with the remaining cheese.

9. Bake the enchiladas until the cheese is melted golden brown and the sauce is bubbling, about 20 minutes. Sprinkle with coriander and eat immediately.

If you did this, tag @phoebelapine and #feedmephoebe-I would love to see it!