Summer Ratatouille

Name: Summer Ratatouille
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 10
Ingredients: 3/4 cup pearled farro; 1 1/2 tablespoons extra-virgin olive oil, divided; 1/2 small yellow onion, roughly chopped; 3 cloves garlic, minced; 1/2 teaspoon kosher salt, divided, plus more, to taste; 1/2 medium eggplant, peeled and cut into 1/4-inch-thick cubes; 1 tablespoon tomato paste; 1/2 tablespoon fresh thyme, finely chopped; 1 medium zucchini, cut into 1/4-inch-thick cubes; 1 yellow bell pepper, cut into 1/4-inch-thick cubes; 2 large vine-ripened tomatoes, cut into 1/4-inch-thick cubes; freshly ground black pepper, to taste; 1/2 cup fresh basil leaves, finely chopped

Vegetable Stove-Top French

Time: 1 hour

Yield: 10 servings

About

When it's hot outside, who wants to turn on their oven? That'll be a big "no thanks" for us! But don't worry, you can still enjoy certain flavor cravings while still beating the heat! Summer Ratatouille combines five of the freshest summer veggies with some tender farro to serve up a modified stovetop version of the oven-baked classic. Super delicious plated with whatever else you've grilled up, Summer Ratatouille is the new taste of the season!

Ingredients

3/4 cup pearled farro
1 1/2 tablespoons extra-virgin olive oil, divided
1/2 small yellow onion, roughly chopped
3 cloves garlic, minced
1/2 teaspoon kosher salt, divided, plus more, to taste
1/2 medium eggplant, peeled and cut into 1/4-inch-thick cubes
1 tablespoon tomato paste
1/2 tablespoon fresh thyme, finely chopped
1 medium zucchini, cut into 1/4-inch-thick cubes
1 yellow bell pepper, cut into 1/4-inch-thick cubes
2 large vine-ripened tomatoes, cut into 1/4-inch-thick cubes
freshly ground black pepper, to taste
1/2 cup fresh basil leaves, finely chopped

Directions

Step 1 -In a pot of salted, boiling water, add the farro and cook to al dente, according to the package instructions. Drain the water and let the farro cool.

Step 2 -In a large skillet over medium heat, add 1/2 tablespoon of the olive oil, the onions, the garlic, and 1/4 teaspoon of the salt and cook, stirring occasionally, until the vegetables begin to soften, about 3 minutes.

Step 3 -Add the eggplant and the remaining 1/4 teaspoon of the salt to the onion mixture and cook, stirring occasionally, until the eggplant begins to soften, about 4-5 minutes.

Step 4 -Add the tomato paste and the thyme to the eggplant mixture and cook, stirring constantly, about 1 minute.

Step 5 -Add the zucchini cubes, the bell pepper cubes, the tomatoes, the extra salt, and the black pepper to the eggplant mixture and cook, stirring occasionally, until the vegetables are tender, about 10 minutes.

Step 6 -Stir the cooked farro, the remaining olive oil, and the basil into the vegetable mixture.

Step 7 -Serve.

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