Pumpkin Ratatouille
Servings: 4 main course servings
Ingredients
For the ratatouille
- 500 g pumpkin
- 2 large red peppers circa 325g
- 1 tbsp fresh rosemary
- 1 tbsp garlic infused olive oil goo
- bok choy* circa 250g
For the rice
- 2 or 3 tbsp low-FODMAP stock
- ¼ tsp cayenne pepper
- 150 g red rice
- 50 g black rice
Instructions
- Preheat the oven to 200C.
- Chop the pumpkin into wedges circa 1.5-2 inches wide
- Wash and slice the peppers, I like mine in strips.
- Wash and cut the fresh rosemary leaves.
- Cover the pumpkin and pepper with the goo and rosemary. Mix well so it's covered evenly. Roast for 25-30 mins
- Wash and cut the boc choy* then steam for 2-3 minutes
- Serve w/rice**
- Boc Choy/Pak Choi: * The leaves cook much faster than the stalks so unless you're using young boy choy (in which case the leaves and stalks will be a similar size) you don't want to cook it whole. Leave the leaves wide but cut the stalks into smaller/thin strips, this way they'll have a similar cooking time.
- *Cook the rice, following the manufacturers instructions. I added low-FODMAP stock and cayenne pepper to mine for added flavour.
- Enjoy!
Notes
Please Note: If you prefer, the boy choy can be added to the oven with the other ingredients. The stalks should take circa 7 minutes but the leaves only need a couple, or they'll burn.
Servings: circa 8 as a side or 4 as a main.