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A serving of up to about 1/3 of a red bell pepper is low in FODMAPs. This recipe contains only about 1/6 of a red bell pepper per serving, making it likely Low FODMAP. If you prefer to always avoid red bell pepper, please tap it and change its rating to Red.
A serving of up to about 1/3 of a zucchini is low in FODMAPs. This recipe contains only about 1/6 of a zucchini per serving, making it likely Low FODMAP. If you prefer to always avoid zucchini, please tap it and change its rating to Red.
Baby spinach only becomes a problem on a low FODMAP diet in larger amounts; this recipe uses only about 1/3 cup per serving, so it is likely Low FODMAP. If you prefer to always avoid baby spinach, please tap it and change its rating to Red.
Preheat the oven to 400°F (205°C). Brush a rimmed 18x13-inch sheet pan generously with 1 tbsp of the olive oil, coating the bottom and sides completely.
Heat the remaining 1 tbsp olive oil in a large skillet over medium heat. Add the onion and bell pepper and cook, stirring occasionally, until softened and the onion is translucent, about 5 minutes.
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