This time of year, farmer’s markets are overflowing with fresh produce. As I peruse the abundance, I’m like a kid in a candy store. I can never resist buying bagfuls of nature’s bounty. But then I get home and think: OK, now what? That’s why I love this Ratatouille-Stuffed Tomatoes recipe. It’s loaded with good-for-you ingredients. Best of all, this dish makes a scrumptious side or a satisfying light lunch.
The base of our filling starts with fiber-rich barley. But you can sub in brown rice, lentils or any grain you have on hand. Tomatoes are packed with antioxidants. We hollow them out to make room for the filling. But instead of tossing the juicy flesh, we add to the skillet with the other heart-healthy veggies. That way nothing goes to waste. Stuff the tomatoes then bake them in the same pan so clean up is easy. Give it a try then let us know what you think.
Yields
Total Time
Prep Time
Cook Time
Ingredients
- 1/2 cup uncooked barley
- 4 large tomatoes
- 2 Tbs. olive oil
- 1/2 onion, diced
- 1/2 red pepper, diced
- 1/2 small zucchini, diced
- 1/2 small eggplant, diced
- 1 Tbs. chopped fresh thyme
Instructions
PrintIn pot, combine barley and 1 1/2 cups water; over medium-high heat, bring to a boil. Reduce heat to low; simmer 35–40 min., until water is absorbed and barley is tender. Cut tops off tomatoes; reserve. Spoon flesh out of each tomato; reserve.
Heat oven to 400°F. In ovenproof skillet, heat oil over medium-high heat. Add onions and peppers; cook 5 min. or until softened. Add zucchini, eggplant, thyme, and tomato flesh; cook 15 min. or until tender. Remove from heat; stir in cooked barley, 1/2 tsp. salt and 1/4 tsp. pepper. Spoon mixture into tomatoes and return to skillet. Bake 30 min. or until tender. Serve, covered with reserved tops, if desired.
Nutrition
- Calories: 200
- Total Fat: 8 gram
- Saturated Fat: 1 gram
- Protein: 5 gram
- Carbohydrates: 30 gram
- Fiber: 8 gram
- Cholesterol: 0 mg
- Sugar: 8 gram
- Sodium: 306 mg
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