Skinnytaste · by Gina Homolka★ 5.0 (24)
Ratatouille with Farro
NUTRITION · PER SERVING60M COOK
CAL 10%·PRO 12%
CARBS 36G69% OF CAL
6G FIBER24G OTHER6G TOTAL SUGAR
FAT 6G27% OF CAL
1G SAT5G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Summer vegetables like eggplant, zucchini, and bell peppers stewed with tomatoes and farro. A hearty vegetarian main that can also be served as a side with protein.
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View the full recipe on Skinnytaste →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 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)
At a glance
PER SERVING · TIME 60M
CAL 10%·PRO 12%
CARBS 36G69% OF CAL
6G FIBER24G OTHER6G TOTAL SUGAR
FAT 6G27% OF CAL
1G SAT5G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 40m
- Sodium
- 205mg
- Total sugar
- 6g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 424mg
- Calcium
- 31mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 205MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.