Chef Vinny, of Uncle Giuseppe's Marketplace, shows News 12's Lily Stolzberg how to make Summer Farro Ratatouille.

1 cup farro

1 cup red pepper (large dice)

1 cup zucchini (large dice)

1 cup yellow squash (large dice)

1 cup red onion (large dice)

1 cup eggplant (large dice)

10 ea. garlic cloves

2 tbs. olive oil

1 tsp. thyme (chopped)

2 tsp salt

1 tsp. black pepper

2 cups marinara

1. Place the red pepper, zucchini, eggplant, yellow squash, red onion, garlic and thyme into a mixing bowl.

2. Add the grape tomatoes, blended oil, 1 tsp of salt, and ½ tsp of black pepper.

3. Mix all ingredients until all the vegetables have been coated in oil, and the salt and pepper has been evenly distributed.

4. Spread out the vegetable mixture onto a papered sheet tray.

5. Place the vegetables into a 425⁰ oven for about 15 minutes or until the vegetables have picked up color.

6. Remove the vegetables from the oven and set aside.

7. Place the farro into boiling water and cook until the grain has cooked, but still has a bite to it.

8. Once the farro is cooked remove it from the boiling water and place into a mixing bowl and the remaining salt and pepper.

9. Add the roasted vegetables to the bowl and mix all ingredients until everything has been fully incorporated.