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Ratatouille with Farro is loaded with summer vegetables, like tomatoes, zucchini, bell peppers, and eggplant. Enjoy it as a vegetarian foremost or as a side dish with a protein.

Ratatouille with Farro

There’s no have to turn the oven on – this easy summer Ratatouille recipe is made all on the stove. The stewed vegetables are served over farro and finished with a lot of fresh basil. For more delicious takes on the classic French dish, try my Baked Ratatouille with Cheese, and Ratatouille Baked Chicken.

Why This Recipe Works

• Easy: This ratatouille recipe is pretty easy when you chop your veggies. Just sauté every little thing in a skillet until soft and boil water for the farro.
• Healthy: With five different vegetables, you get a healthy dose of vitamins, minerals, and many fiber. Farro can be a really nutritious grain filled with protein and fiber.
• Colourful and Fresh: Eat the rainbow with this hearty stew, filled with in- season veggies.

Is ratatouille a summer or winter dish?

Although ratatouille is served warm, it’s a summer dish because it has a lot summer produce, like tomatoes, bell peppers, eggplant, and zucchini. You must use vegetables at their peak for best results.

Ratatouille Ingredients

• Farro: You’ll need uncooked pearled farro, which suggests the bran is removed, and it cooks faster than whole and semi-pearled farro.
• Salt and Pepper to season the veggies
• Garlic: Mince three cloves.
• Vegetables: Yellow onion, eggplant, zucchini, bell pepper, vine-ripened tomatoes
• Tomato Paste for extra tomato flavor
• Herbs: Chop fresh basil and thyme.

The best way to Make Ratatouille with Farro

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

Variations

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

What to Serve with Ratatouille

This easy ratatouille recipe is a whole meal as farro is a wonderful source of protein and fiber, and it uses so many colourful veggies. For those who’d prefer to pair it with more protein, this Grilled Chicken, Air Fryer Chicken Thighs, or BBQ Chicken would all be good chicken options. You might also serve it with crusty bread to absorb all of the tomato sauce.

The best way to Store Ratatouille

Ratatouille will last as long as five days within the fridge or three months within the freezer. Microwave it or reheat it on the stove until warm.

More Summer Vegetable Recipes You’ll Love

Prep: 15 minutes mins

Cook: 40 minutes mins

Total: 1 hour hr

Yield: 4 servings

Serving Size: 1 1/4 cups

• Cook farro in generously salted water in line with package directions until al dente, about 30 to 35 minutes. Drain and let cool.

• Meanwhile, set a big 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 melt, about 3 minutes.

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

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

• Add the zucchini, bell pepper, tomatoes, one other pinch of salt, and a twist of black pepper and cook, stirring occasionally, until all the vegetables are tender, about 10 minutes.

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

Last Step:

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