Side Dishes

Ratatouille-Stuffed Tomatoes

Tender, juicy, and wonderfully nutritious, these fiber-rich beauties also make a slimming light lunch.


4 - 4 serving

Total Time

Cook Time


  • 1/2 c. uncooked barley
  • 4 large tomatoes
  • 2 tbsp. olive oil
  • 1/2 onion diced
  • 1/2 red pepper diced
  • 1/2 small zucchini diced
  • 1/2 small eggplant diced
  • 1 tbsp. chopped fresh thyme


In pot over high heat, bring barley and 1 1/2 cups water 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. Heat oil in ovenproof skillet 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 pan. Bake 30 min. or until tender. Serve, covered with reserved tops, if desired.

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