Farro Ratatouille Bowl

Nutrition · per serving

Steps

1. 1

   Preheat the oven to 220°C and set a large sheet pan inside for 2 minutes if you want extra caramelisation. Rinse the farro under cold water to remove excess starch.

   160 g pearled farro
2. 2

   Add the farro, water, fine sea salt, and bay leaf to a saucepan. Bring to a boil, then lower to a steady simmer and cook for 22-25 minutes until the grains are tender but pleasantly chewy. Drain any excess water if needed and discard the bay leaf.

   160 g pearled farro500 ml water1 tsp fine sea salt1 bay leaf
3. 3

   On a large tray or bowl, toss the zucchini, eggplant, red bell pepper, yellow bell pepper, red onion, cherry tomatoes, and garlic with olive oil, thyme, fine sea salt, and black pepper. Coat everything evenly, making sure the eggplant is well glossed so it roasts rather than dries out.

   1 medium (about 220 g), cut into half-moons zucchini1 small (about 300 g), cut into 2 cm cubes eggplant1 medium (about 160 g), cut into strips red bell pepper1 medium (about 160 g), cut into strips yellow bell pepper1 medium (about 140 g), cut into wedges red onion250 g cherry tomatoes4, thinly sliced garlic cloves3 tbsp olive oil1 tsp fresh thyme leaves1 tsp fine sea salt1/2 tsp black pepper
4. 4

   Spread the vegetables in a single layer on the hot sheet pan. Roast for 25-30 minutes, tossing once halfway, until the eggplant is silky, the peppers are lightly charred, and some tomatoes have burst into a quick sauce. If the pan looks crowded, use two pans so the vegetables roast instead of steam.

5. 5

   While the vegetables roast, stir together the crushed tomatoes, olive oil, red wine vinegar, half of the basil, lemon zest, fine sea salt, and black pepper in a small bowl. This bright finish gives the bowl a saucy, glossy texture without hiding the roasted flavour.

   200 g crushed tomatoes1 tbsp olive oil1 tbsp red wine vinegar15 g, torn fresh basil leaves1 tsp lemon zest1/4 tsp fine sea salt1/4 tsp black pepper
6. 6

   Return the drained farro to the warm saucepan and fold in about one-third of the tomato-basil finish to season the grains from within. Taste and adjust with a pinch more salt if needed.

7. 7

   When the vegetables are done, transfer them to a large bowl and gently fold through the remaining tomato-basil finish. Let them sit for 2 minutes so the juices mingle and lightly coat everything.

8. 8

   Divide the farro between two shallow bowls and spoon the ratatouille vegetables generously over the top. Scatter over the remaining basil and serve warm. For the best presentation, place the tomatoes and peppers on top so the colours stay vivid on camera.

   15 g, torn fresh basil leaves

Origin & History

Ratatouille comes from Provence in southern France, where summer vegetables like eggplant, tomatoes, peppers, and zucchini are cooked together in various forms. This bowl keeps those classic flavours but pairs them with farro, an ancient grain more often associated with Italy, for a modern Mediterranean-style meal.