Hearty farro tossed with caramelized roasted vegetables, herbs, and balsamic dressing for a wholesome Mediterranean-inspired meal.
# What You’ll Need:
→ Grains
01 - 1 cup farro, uncooked
02 - 3 cups vegetable broth or water
→ Vegetables
03 - 1 red bell pepper, diced
04 - 1 zucchini, diced
05 - 1 red onion, cut into wedges
06 - 1 medium carrot, sliced
07 - 1 cup cherry tomatoes, halved
08 - 2 tablespoons olive oil
09 - 1 teaspoon dried thyme
10 - 1 teaspoon dried oregano
11 - 1/2 teaspoon salt
12 - 1/4 teaspoon freshly ground black pepper
→ Dressing and Finish
13 - 2 tablespoons extra-virgin olive oil
14 - 1 tablespoon balsamic vinegar
15 - 1/4 cup fresh parsley, chopped
16 - 2 tablespoons crumbled feta cheese, optional
# Directions:
01 - Preheat oven to 425°F. Line a large baking sheet with parchment paper.
02 - In a large bowl, combine bell pepper, zucchini, red onion, carrot, and cherry tomatoes with 2 tablespoons olive oil, thyme, oregano, salt, and pepper. Toss until evenly coated. Spread vegetables in a single layer on the prepared baking sheet.
03 - Place baking sheet in preheated oven and roast for 25 to 30 minutes, stirring halfway through cooking, until vegetables are caramelized and tender.
04 - Rinse farro under cold running water. In a medium saucepan, combine farro and vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for 25 to 30 minutes until farro is tender yet maintains a slightly chewy texture. Drain any excess liquid if necessary.
05 - Transfer cooked farro to a large bowl. Add roasted vegetables, 2 tablespoons extra-virgin olive oil, and balsamic vinegar. Toss gently until all ingredients are well incorporated.
06 - Fold in fresh parsley and top with crumbled feta cheese if desired. Serve warm or at room temperature.
