Comments

AnnetteCream of Mushroom Pasta 15 hours ago
Do you really need 1 tbsp of white wine? I'd have ...
GlynisApple Delight 17 hours ago
I love the look and sound of your recipe for Apple...
Fay SeltzerPeach and Blueberry Galette 12 days ago
I like your recipes but it would be of great help ...
Beryl HaygoodZucchini rice and cheese gratin 15 days ago
Is it okay to use organic cheese? I can't eat the ...
A very easy and filling dish served with beets, fo...
driddick53@gmail.com
Charlene bartonBaked Balsamic Bruschetta Chicken 1 month ago
your recipes look really good and easy to follow 
Judy whittChai Cupcakes 1 month ago
oh, 5his sounds soooo good--i do hope i get toMake...
Judy whittCherry Pie Bars 1 month ago
I hope u got my email.  Thanks very much.
Judy whittCherry Pie Bars 1 month ago
ilove cheeries so i'm surely going to make this!

Ratatouille with Farro

Blossom Lady
Aug 11, 2023 08:38 AM
Ratatouille with Farro

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.

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.

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

Like!
Add to bookmarks
Assign tags
Loading...
No comments