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.
