Ratatouille

  • Onion

  • Seasonal Vegetables

    • Eggplant

    • Zucchini

    • Carrots

    • Bell Pepper

  • One of Wheatberries, Cornmeal or Quinoa

  • Diced Tomatoes with Juice

Ingredients

Serving Sizes

  • ¼ cup diced Onion

    1 cup Seasonal Veggies Chopped

    ¼ cup Wheatberries, Cornmeal or Quinoa

    1/3 cup diced tomatoes with juice

    1 tsp Seasoning

    Salt and Pepper to taste

  • ½ cup diced Onion

    2 cups Seasonal Veggies Chopped

    ½ cup Wheatberries, Cornmeal or Quinoa

    2/3 cup diced tomatoes with juice

    2 tsp Seasoning

    Salt and Pepper to taste

Instructions

  1. Cook wheatberry (cornmeal or quinoa) in water (1:3 ratio) for 30 minutes until water is absorbed and wheatberries are tender.

  2. Dice vegetables into bite-sized pieces.

  3. Saute the veggies in a pan until tender. Add tomatoes, seasoning, salt and pepper. Simmer.

  4. Serve ratatouille over wheatberries. Enjoy!!

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