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Ratatouille with Farro
Ratatouille with Farro is loaded with summer vegetables, like tomatoes, zucchini, bell peppers, and eggplant. Enjoy it as a vegetarian main or as a side dish with a protein.
Ingredients
- 3/4 cup uncooked pearled farro
- 1 1/2 tablespoons extra-virgin olive oil (divided)
- Kosher salt and freshly ground black pepper
- 1/2 small yellow onion (roughly chopped)
- 3 garlic cloves (minced)
- 1/2 medium eggplant (peeled and cut into 1/4-inch cubes)
- 1 tablespoon tomato paste
- 1/2 tablespoon finely chopped fresh thyme
- 1 medium zucchini (cut into 1/4-inch dice)
- 1 yellow bell pepper (cut into 1/4-inch squares)
- 2 large vine-ripened tomatoes (or 3 small, cut into 1/4-inch dice)
- 1/2 cup fresh basil leaves (finely chopped)
Instructions
- Cook farro in generously salted water according to package directions until al dente, about 30 to 35 minutes. Drain and let cool.
- Meanwhile, set a large skillet oven over medium heat. Add 1/2 tablespoon olive oil, onion, garlic, and a 1/4 teaspoon of salt. Cook, stirring occasionally, until the vegetables begin to soften, about 3 minutes.
- Add the eggplant and another 1/4 teaspoon of salt and cook, stirring occasionally, until the eggplant begins to soften, about 4 to 5 minutes.
- Add the tomato paste and thyme and cook, stirring constantly, for 1 minute.
- Add the zucchini, bell pepper, tomatoes, another pinch of salt, and a twist of black pepper and cook, stirring occasionally, until all of the vegetables are tender, about 10 minutes.
- Stir in the farro, remaining tablespoon olive oil and basil and serve.
Video
Notes
Makes 5 cups.
Nutrition
Serving: 11/4 cups, Calories: 243kcal, Carbohydrates: 42g, Protein: 8.5g, Fat: 6.5g, Saturated Fat: 1g, Sodium: 45.5mg, Fiber: 8g, Sugar: 9g
- WW Points: 5