Easy Ratatouille Tomatoes



Ratatouille, a rustic French stew, is typically made with eggplant, zucchini, tomatoes, peppers and onions. This recipe, however, also has barley. This heart-healthy grain is loaded with fiber, vitamins and minerals. Plus, it adds a delicious nutty note to the dish. Combine it with chopped veggies and stuff the mixture into hollowed out juicy tomatoes, then bake them to tender perfection. Give this yummy recipe a try and you won’t be sorry.

Servings: 6

Ingredients:

  • • ⅔ 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

Directions:

  • • Preheat oven to 400ยบ F.
  • • Cook barley according to package directions and reserve.
  • • Cut the tops off the tomatoes and scoop out the flesh. Reserve the flesh, shells and tops.
  • • In nonstick skillet, heat oil over medium-high heat. 
  • • Add onion and pepper and cook, stirring occasionally, until softened, about 5 min. 
  • • Add zucchini, eggplant, thyme and reserved tomato flesh and cook until tender, about 15 min. 
  • • Stir in barley, salt and pepper. 
  • • Divide mixture among tomato shells and transfer to 2-qt. baking dish. 
  • • Bake until tomatoes are tender, about 30 min. 
  • • Serve covered with reserved tops.