Charred Veg & Farro Bowl
Pearl farro gets tender while vegetables char in one pan, then tossed with lemon and fresh herbs. Nutty, bright, and fully done in under 25 minutes.
- Total time
- 25 min
- Servings
- 2
- Calories
- 380
- Protein
- 13g
Ingredients
- 1 cup pearl farro
- 1 medium zucchini
- 1 large red bell pepper
- ½ medium red onion
- 1.5 cups cherry tomatoes
- 1 whole lemon
- ⅓ cup fresh herbs (parsley or basil, chopped)
Instructions
- 1
Bring 2.5 cups salted water to a boil. Add farro and cook until tender but chewy, ~18 minutes.
- 2
While farro cooks, cut zucchini into 1-inch rounds, quarter the pepper, cut onion into thick wedges, halve the tomatoes.
- 3
Heat 2 tbsp olive oil in a large skillet over medium-high until shimmering. Add all vegetables and a pinch of salt.
- 4
Sear without stirring for 4 minutes until edges brown, then toss and cook 3 minutes more until charred and tender.
- 5
Drain farro. Add to the skillet with the vegetables and squeeze half a lemon over the top.
- 6
Toss everything together. Taste and adjust with salt, pepper, and remaining lemon juice. Top with fresh herbs.
Tools you’ll need
- pot for boiling farro
- large skillet (12-inch)
- cutting board
- knife
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