Ratatouille Farro ~ Ancient Grain Summer Vegetable Stew ~ Oil-Free ~ Vegan ~ Whole Food Plant-Based
Ingredients
- 1onion
chopped
- 5garlic cloves
minced
- 1eggplant
cubed
- 1zucchini
cubed
- 2bell peppers
chopped), (green or any color combination
- 1 cvegetable broth
- 1 can14.5 oz crushed tomatoes)
(petite diced or stewed are fine too
- 1 tspagave
or substitute with sugar or maple syrup), (optional
- 3 tbspfresh or dry thyme leaves*)
(other herbs work too
- 5 ccooked farro
- salt and black pepper to taste)
(optional
- crunchy parmesan-like seed and nut topping)
for garnish (optional
Directions
- 1
Pour about 3 tablespoons of vegetable stock into a large pot and bring to a boil over high heat keeping the remaining stock close at hand.When the stock starts to boil, add the onions and sauté for about 5 minutes or until onions are translucent. Add small amounts of stock as needed to keep onions from burning or sticking.
- 2
Bring heat down to medium high and add the garlic, eggplant, zucchini, and bell peppers. Sauté for vegetables for approximately 15 minutes until the eggplant and zucchini are soft all the way through, adding stock a little bit at a time to keep vegetables from sticking. Just how much to cook your ratatouille vegetables is a matter of personal preference. I like mine very soft.
- 3
When your vegetables are cooked to your liking, add the canned tomatoes, agave (if using) and thyme leaves.*Cook mixture for another 5 to 10 minutes until you have a fairly thick stew.
- 4
Add cooked farro to the pot and mix it with the stewed vegetables.
- 5
Season with salt and black pepper and serve.
- 6
SERVING SUGGESTION: Top each serving with a generous sprinkling of Crunchy Parmesan-Like Seed and Nut Topping
Ratatouille Farro ~ Ancient Grain Summer Vegetable Stew ~ Oil-Free ~ Vegan ~ Whole Food Plant-Based
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About this Recipe
Craving a hearty, healthy dish that celebrates summer's bounty? This Ratatouille Farro stew delivers all the vibrant flavors of classic ratatouille with the satisfying chew of an ancient grain, perfect for a nourishing oil-free, vegan meal.
What sets this oil-free, whole food plant-based Ratatouille Farro apart is its brilliant use of farro, transforming a traditional vegetable stew into a substantial whole grain experience. It’s a truly nourishing and deeply flavorful take on a summer classic, proving healthy eating can be incredibly satisfying without any added oil.
Expect a robust, savory summer vegetable stew brimming with tender eggplant, zucchini, and bell peppers nestled in a rich, herby crushed tomato base. The farro provides a delightful, slightly nutty chewiness that contrasts beautifully with the soft, stewed vegetables, making each spoonful incredibly satisfying. This dish is naturally oil-free and vegan, offering a wholesome and fulfilling experience that feels both comforting and light.
This flexible recipe invites customization to suit your pantry. Instead of farro, the recipe notes that barley or other grains work wonderfully. Experiment with different fresh or dry herbs beyond thyme, such as oregano or basil, to shift the flavor profile. For a touch of sweetness, agave can be swapped for sugar or maple syrup, and any color bell peppers will work beautifully. For an extra layer of texture, consider garnishing with a crunchy parmesan-like seed and nut topping.
Perfect as a nourishing appetizer, this plant-based stew also makes a wonderful light lunch or dinner. Serve it warm, perhaps garnished for added crunch.