Crispy Farro & Roasted Veg Bowl
Nutty farro paired with charred zucchini, bell peppers, and cherry tomatoes, finished with a bright lemon-garlic drizzle. One-pan roast, then toss together for a weeknight Italian dinner that feels restaurant-quality.
- Total time
- 28 min
- Servings
- 2
- Calories
- 485
- Protein
- 15g
Ingredients
- 1 cup farro
- 1 medium zucchini, cut into 1-inch chunks
- 1 large red or yellow bell pepper, cut into 1-inch chunks
- 1.5 cups cherry tomatoes
- 1 whole lemon (zested + juiced)
- 1.5 tsp dried oregano
- ¼ tsp red pepper flakes
Instructions
- 1
Boil farro in salted water until tender and chewy, about 20 minutes. Drain and set aside.
- 2
While farro cooks, toss zucchini, bell pepper, and cherry tomatoes with 2 tbsp olive oil, salt, and pepper on a sheet pan.
- 3
Roast at 425°F until vegetables are charred and tender, stirring halfway through, about 15 minutes.
- 4
Whisk together lemon juice, lemon zest, minced garlic, oregano, and red pepper flakes with 2 tbsp olive oil.
- 5
Toss warm farro with roasted vegetables, then drizzle with lemon-garlic dressing and toss to coat.
- 6
Divide between bowls and serve warm or at room temperature.
Tools you’ll need
- large pot
- sheet pan
- small mixing bowl
- wooden spoon
- serving spoons
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