Gluten-free recipes

Gluten-free weeknight ratatouille

A rustic Provençal vegetable stew. Naturally gluten-free and great over rice or on its own.

Ingredients

• 1 Eggplant
• 2 Zucchini
• 2 Bell peppers
• 4 (or 1 can) Tomatoes
• 1 Onion
• 3 cloves Garlic
• 3 tbsp Olive oil
• 1 tbsp Herbs de Provence

Steps

1. Dice all vegetables into bite-size pieces.
2. Sauté onion and garlic in olive oil.
3. Add eggplant and peppers, cook 8 min.
4. Add zucchini and tomatoes with herbs; simmer 20 min.
5. Season and serve.

Keeping it gluten-free

Entirely whole-vegetable based — strict/celiac safe with no substitutions.

Check the labels on packaged ingredients like broth, sauces and spices. Guidance, not medical advice.