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 Farro 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.
This is a hit! I loved the flavors, textures and simplicity of this dish! It was a hit with everyone and was very satisfying. I will definitely make this again!
Delicious! I’ve made this twice and I have adapted it based on what I had in the fridg. This time I used a whole, small eggplant and that was great. I used fresh oregano instead of thyme because that is what I had. Excellent. I used only a tiny bit of basil on the top and also added green onion to the garnish. So yummy!! I love it with the farro, but as Gina notes, it would be good without it as a veggie side. Reheats very well the next day.
This sounds delicious! I can’t have tomatoes, is there a substitute I can add instead of the tomato paste?
I made this as a side for a roast chicken last night and it was amazing. Made for a great lunch today (and probably a couple more days. Definitely recommend it.
We also served it over left over sliced grilled chicken breast. Great combo
This was absolutely delicious!
This ratatouille is one of my favorites with or without the farro. Thanks for everything you do!
This is now one of my favorite vegetable recipes and I make it frequently – thank you!
Amazing taste and texture! The farro has a chewy bite to it, and the veggies have a wonderful depth of flavor. I didn’t have zucchini, but added a little extra eggplant (to use it all up) as well as the fresh corn off of one cob. YUM!
Love this recipe. I added one yellow squash and a zucchini so used an orange pepper to add another color. Used fresh colorful cherry tomatoes too. Looked beautiful and made 8 cups total. A favorite.
It sounds beautiful!
This is Amazing! Easy to modify if you don’t care for something. I do not love eggplant, so I added other veggies in . So amazing! Thank you for this recipe! Not a vegan or vegetarian, and love it!
This was amazing! My first time using farro. My husband and I both loved it! I added mushrooms because I had some in my frig. I also used canned tomatoes because I didn’t have fresh. I can’t wait for leftovers!!!
Do you have a healthy Ratatouille Tart that’s carb and sugar conscious? Something with low Weight Watchers points
Sorry I don’t have a tart.
Made it with a few modifications to match what I had on hand. Absolutely delicious! Especially tasty as breakfast with a poached egg on top.
Excellent recipe! So easy and quick. Really love using the fresh garden vegetables. Definitely makes a difference. Will be making this time and time again. Thanks Gina!
Wow! This is probably the best recipe of yours that I’ve tried. Outstanding!
Made this tonight and it was so good! I’ve never had Farro before I was nervous I wouldn’t like it, but it was delicious! Looking forward to the leftovers 😊
I made a double batch today! I also added mushrooms, do good! It’s very versatile, I can see adding chic peas or spinach or browned ground turkey or chicken…..endless possibilities
I love this recipe! We had just picked up our CSA box so we used the eggplant, zucchini, tomatoes, and pepper in the ratatouille. Delicious! Can’t wait to try it with mushrooms. Thanks for the recipe!
So healthy and delicious! I used pearled couscous instead of farro. So good!
Love this recipe! Easy and delicious! Forwarded to friends.
I am a farro lover and this recipe was so delicious! Great for people who have lot of free garden veggies!
Absolutely delicious. I am a slow vegetable prepper and I still was done, including cooking the farro at the same time, in 35 minutes.
Very good. Take into account it takes a bit of time to chop all the veggies into the desired sized pieces but so good for you!
Just made this tonight using from fresh basil from my garden. It is really hearty and delicious. I served it with “The Best Grilled Chicken” recipe which was also really good!
This is delicious! I cooked the farro a day ahead in my instant pot to save time. The rest of the recipe came together easily. So delicious and enough for leftovers!
I made the farro ratatouille for dinner with a side of chicken wings. It was delicious. I substituted another tomato for the tomato paste since I really don’t like the taste of tomato paste. The farro was well cooked and was just the right consistency for me. Even my son, who doesn’t like farro or eggplant, ate it. That says something for sure.
Just made this for dinner, don’t eat eggplant so used broccoli, I liked it and would make again.. Had chicken on the side.
Very good. I like a little more tomato paste than what is called for. I also tried to substitute cauliflower rice for the farro. It was delicious.
This recipe looks so yummy. I love Ratatouille. Could I substitute the pearled farro with Einkorn Wheat Berries?
love all the veggies and the farro, perfect combo, my family loved it, thanks.
Glad you enjoyed it!
This looks really good. I don’t like eggplant – would Portabella mushroom be a good substitute. I love all your recipes.
Sure!