Easy Ratatouille Tomatoes Recipe Is a Delicious Summer Side
For a meatless main, just add your favorite shredded cheese to the filling
One of my favorite things about summer is seeing the farmer’s market pop up in town again. The stands are teeming with bushels of in-season produce. Everything is so colorful! I’m like a kid in a candy store and can never resist buying bagfuls of fresh veggies. Then when I get home I think: OK, now what? That’s why this Ratatouille Tomatoes recipe so perfect. It’s a fun twist on a classic Provencal vegetable dish.
Ratatouille, a rustic French stew, is typically made with eggplant, zucchini, tomatoes, peppers and onions. For our recipe, we add cooked barley. This heart-healthy grain is loaded with fiber, vitamins and minerals. Plus, it adds a delicious nutty note to the dish. We combine it with chopped veggies and stuff the mixture into hollowed out juicy tomatoes, then bake it to tender perfection. Give this yummy recipe a try. Then let us know what you think.
Yields
Total Time
Prep Time
Cook Time
Ingredients
- â…” cup quick barley
- 6 medium tomatoes
- 2 Tbs. olive oil
- ½ onion, chopped
- ½ red pepper, chopped
- ½ small zucchini, diced
- ½ small eggplant, diced
- 1 Tbs. chopped fresh thyme
- ½ tsp. salt
- ¼ tsp. pepper
Instructions
• Heat oven to 400°F. Cook barley according to package directions; reserve.
• Cut tops off tomatoes; scoop out flesh. Reserve flesh, shells and tops.
• In nonstick skillet, heat oil over medium-high heat. Add onion and pepper; cook, stirring occasionally, until softened, about 5 min. Add zucchini, eggplant, thyme and reserved tomato flesh; cook until tender, about 15 min. Stir in barley, salt and pepper. Divide mixture among tomato shells; transfer to 2-qt. baking dish. Bake until tomatoes are tender, about 30 min. Serve covered with reserved tops.
Nutrition
- Calories: 136
- Fat: 5 gram
- Saturated Fat: 1 gram
- Protein: 3 gram
- Carbohydrate: 22 gram
- Fiber: 5 gram
- Sugar: 5 gram
- Sodium: 339 mg
