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.
Ratatouille with Farro
There’s no need 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 lots 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 simple once you chop your veggies. Just sauté everything in a skillet until soft and boil water for the farro.
- Healthy: With five different vegetables, you get a hefty dose of vitamins, minerals, and plenty of fiber. Farro is also a very nutritious grain full of protein and fiber.
- Colorful and Fresh: Eat the rainbow with this hearty stew, packed with in- season veggies.
Is ratatouille a summer or winter dish?
Although ratatouille is served warm, it’s a summer dish since it has so much summer produce, like tomatoes, bell peppers, eggplant, and zucchini. You want to use vegetables at their peak for best results.
Ratatouille Ingredients
- Farro: You’ll need uncooked pearled farro, which means 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.
How to Make Ratatouille with Farro
- Cook farro in salted water according to the package directions until al dente. Drain and let cool.
- Cook the Onion, Garlic, and Eggplant: Heat a large 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 soften.
- Add the tomato paste and thyme and cook for a minute.
- Add the zucchini, bell pepper, tomatoes, a pinch of salt, and black pepper and cook, stirring occasionally, for about 10 minutes.
- Serving: Stir in the farro, the remaining tablespoon of olive oil, and basil, and serve.
Variations
- Farro Swaps: Substitute farro with another 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 complete meal as farro is an excellent source of protein and fiber, and it uses so many colorful veggies. If you’d like to pair it with more protein, this Grilled Chicken, Air Fryer Chicken Thighs, or BBQ Chicken would all be good chicken options. You could also serve it with crusty bread to soak up all the tomato sauce.
How to Store Ratatouille
Ratatouille will last up to five days in the fridge or three months in the freezer. Microwave it or reheat it on the stove until warm.
More Summer Vegetable Recipes You’ll Love
- Summer Vegetables with Sausage and Potatoes Skillet
- Ground Turkey Skillet with Zucchini, Corn, and Tomatoes
- Summer Cavatelli Pasta with corn, Tomatoes, and Zucchini
- Corn, Tomato, and Avocado Salad with Buttermilk Dressing
- Summer Macaroni Salad with Tomatoes and Zucchini
Ratatouille with Farro
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.
