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Wednesday, February 21, 2024

Ratatouille with Farro – Skinnytaste

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Ratatouille with Farro is loaded with summer season greens, like tomatoes, zucchini, bell peppers, and eggplant. Take pleasure in it as a vegetarian principal or as a aspect dish with a protein.

Ratatouille with Farro

Ratatouille with Farro

There’s no want to show the oven on – this straightforward summer season Ratatouille recipe is made all on the range. The stewed greens are served over farro and completed with plenty of recent basil. For extra scrumptious takes on the basic French dish, strive my Baked Ratatouille with Cheese, and Ratatouille Baked Rooster.

Ratatouille with Farro

Why This Recipe Works

  • Straightforward: This ratatouille recipe is fairly easy when you chop your veggies. Simply sauté every part in a skillet till mushy and boil water for the farro.
  • Wholesome: With 5 completely different greens, you get a healthy dose of nutritional vitamins, minerals, and loads of fiber. Farro can also be a really nutritious grain stuffed with protein and fiber.
  • Colourful and Recent: Eat the rainbow with this hearty stew, full of in- season veggies.

Is ratatouille a summer season or winter dish?

Though ratatouille is served heat, it’s a summer season dish because it has a lot summer season produce, like tomatoes, bell peppers, eggplant, and zucchini. You wish to use greens at their peak for greatest outcomes.

Ratatouille Elements

  • Farro: You’ll want raw pearled farro, which implies the bran is eliminated, and it cooks quicker than entire and semi-pearled farro.
  • Salt and Pepper to season the veggies
  • Garlic: Mince three cloves.
  • Greens: Yellow onion, eggplant, zucchini, bell pepper, vine-ripened tomatoes
  • Tomato Paste for further tomato taste
  • Herbs: Chop recent basil and thyme.

Make Ratatouille with Farro

  1. Cook dinner farro in salted water in response to the package deal instructions till al dente. Drain and let cool.
  2. Cook dinner the Onion, Garlic, and Eggplant: Warmth a big skillet over medium warmth and pour in olive oil. Sauté the onion and garlic with salt for about three minutes. Add the eggplant and extra salt and cook dinner till the eggplant begins to melt.
  3. Add the tomato paste and thyme and cook dinner for a minute.
  4. Add the zucchini, bell pepper, tomatoes, a pinch of salt, and black pepper and cook dinner, stirring often, for about 10 minutes.
  5. Serving: Stir within the farro, the remaining tablespoon of olive oil, and basil, and serve.


  • Farro Swaps: Substitute farro with one other grain, like quinoa or orzo, or depart it out altogether.
  • Zucchini: Sub yellow squash for zucchini.
  • Bell Peppers: Swap out the yellow bell pepper with crimson or orange.
  • Onion: Swap yellow onion for crimson onion or shallots.

What to Serve with Ratatouille

This straightforward ratatouille recipe is an entire meal as farro is a wonderful supply of protein and fiber, and it makes use of so many colourful veggies. In case you’d prefer to pair it with extra protein, this Grilled Rooster, Air Fryer Rooster Thighs, or BBQ Rooster would all be good rooster choices. You may additionally serve it with crusty bread to take in all of the tomato sauce.

Retailer Ratatouille

Ratatouille will last as long as 5 days within the fridge or three months within the freezer. Microwave it or reheat it on the range till heat.

Ratatouille with Farro

Extra Summer time Vegetable Recipes You’ll Love

Prep: 15 minutes

Cook dinner: 40 minutes

Complete: 1 hour

Yield: 4 servings

Serving Measurement: 1 1/4 cups

  • Cook dinner farro in generously salted water in response to package deal instructions till al dente, about 30 to 35 minutes. Drain and let cool.

  • In the meantime, set a big skillet oven over medium warmth. Add 1/2 tablespoon olive oil, onion, garlic, and a 1/4 teaspoon of salt. Cook dinner, stirring often, till the greens start to melt, about 3 minutes.

  • Add the eggplant and one other 1/4 teaspoon of salt and cook dinner, stirring often, till the eggplant begins to melt, about 4 to five minutes.

  • Add the tomato paste and thyme and cook dinner, stirring always, for 1 minute.

  • Add the zucchini, bell pepper, tomatoes, one other pinch of salt, and a twist of black pepper and cook dinner, stirring often, till all the greens are tender, about 10 minutes.

  • Stir within the farro, remaining tablespoon olive oil and basil and serve.

Final Step:

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Serving: 1 1/4 cups, Energy: 243 kcal, Carbohydrates: 42 g, Protein: 8.5 g, Fats: 6.5 g, Saturated Fats: 1 g, Sodium: 45.5 mg, Fiber: 8 g, Sugar: 9 g

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