Ratatouille Grain Bowls
with Cannellini Beans & Crispy Fried Capers
Jammy, stewed sweet peppers, zucchini, tomatoes, and onions are an iconic, comforting combination hailing from the Provençal region of France. For our elegant version of ratatouille, we swap in melted leeks for the typical onion, and top the dish with crispy, briny fried capers. These tiny flower buds open up into airy, delicate flavor bombs as they fry, making them the ideal garnish to brighten the dish. Chewy whole grain farro and creamy cannellini beans offer textural contrast and boost the protein content of this satisfying, sodium-smart dinner.
Nutrition (per serving)
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INGREDIENTS
- 2 tbsp capers, patted dry
- 2 oz sliced leeks
- 1 zucchini, thinly sliced into half moons
- 3 mini sweet pepper, trimmed, deseeded and thinly sliced
- 1 cup grape tomatoes
- 1 tbsp tomato powder
- 2 garlic cloves, peeled and minced
- 1 tbsp Italian seasoning blend
- 13.4 oz cannellini beans, drained and rinsed
- 1 tbsp apple cider vinegar
- 6 oz farro
- 2 tbsp vegan parmesan
- 2 tbsp olive oil*
- Salt*
- Pepper*
Nutrition (per serving)
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INSTRUCTIONS
Heat 2 tbsp olive oil in large nonstick skillet over medium-high heat. Add capers and cook until crispy, darkened, and opening, 3 to 5 minutes. Using slotted spoon, transfer capers to paper towel-lined plate, leaving caper oil in skillet. Season to taste with black pepper. (4-servings: use ¼ cup olive oil) (TIP: The drier the capers, the crispier they will get.)
Heat caper oil in same skillet over medium-low heat. Add leeks, ½ tsp salt, and a pinch of pepper and cook until softened, 2 to 3 minutes. Add zucchini, peppers, tomatoes, tomato powder, garlic, and ¼ cup water. Cover and cook until softened and tomatoes burst, 10 to 12 minutes. Stir in Italian seasoning, cannellini beans, vinegar, and cook until warmed through, 2 to 3 minutes. Season to taste with salt and pepper. (4-servings: use 1 tsp salt)
Make small tear at top of farro bag and microwave bag for 1 minute. Divide farro between serving bowls and top with ratatouille. Sprinkle with parmesan and crispy fried capers. Buon appetito! (TIP: If you don’t have a microwave, combine farro and 1 tbsp water in small saucepan over medium-high heat. Cover and steam until warmed through, 3 to 4 minutes.)
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