Ratatouille is an excellent side dish to serve with main meals, particularly if they’re Italian based. However, this ratatouille is substantial enough that if you’re vegetarian or vegan it’s enough to have as a main meal on its own.
Last year I shared a recipe for a simple tomato and basil salad which celebrated the summer bounty of fresh ripe tomatoes, but this year I’d like to go a step further and put forth the case for using them to make caprese bruschetta. Bruschetta is a traditional Italian antipasto (starter) dish which can be traced back to ancient Rome! It is normally made from toasted bread which is rubbed with garlic and salt and is then drizzled with olive oil before being topped with vegetables, meat and cheese.
The other day I was going through my previously posted recipes and it came to my attention that the website was sorely lacking ideas for side dishes, so I thought I’d write a post covering two of my favourite standby sides, citrus green beans and mustard mash. For all that I prefer to create recipes for whole dishes, sides are a really important part of a meal, but it can often be difficult to find ones which are suitable on the low FODMAP diet. However, these citrus green beans and mustard mash are really good options to have in your repertoire.
I don’t know about you, but I tend to buy too many vegetables when I go shopping. As a result, at least once a week I have a good ol’ rummage through the fridge and pull out what needs used up soon and make my dinner choices in accordance with what needs to be used. These vegetable tartlets are a perfect example of this sort of dinner because I had a number of veggies that I didn’t want to see go to waste and I only needed to buy some puff pastry and a block of feta to make them.