Crispy Farro & Roasted Veggie Bowl
Nutty farro tossed with charred tomatoes, zucchini, and bell peppers, finished with garlicky olive oil and fresh basil. A warm, hearty Italian bowl that's ready in under 30 minutes.
- Total time
- 28 min
- Servings
- 2
- Calories
- 385
- Protein
- 12g
Ingredients
- 1 cup farro
- 1.5 cups cherry tomatoes, halved
- 1 medium zucchini, cut into 1-inch chunks
- 1 red bell pepper, chopped into 1-inch pieces
- 3 cloves garlic, minced
- ⅓ cup fresh basil, chopped
- 4 tbsp olive oil
Instructions
- 1
Boil farro in salted water for 20 minutes until tender but still chewy. Drain and set aside.
- 2
While farro cooks, toss zucchini, bell pepper, and tomatoes with 2 tbsp olive oil and a pinch of salt.
- 3
Spread vegetables on a sheet pan and roast at 425°F for 12 minutes, stirring halfway through, until charred at edges.
- 4
Heat remaining 2 tbsp olive oil in a small skillet over medium heat. Add minced garlic and cook 30 seconds until fragrant.
- 5
Toss cooked farro with roasted vegetables, garlic oil, and half the fresh basil. Season with salt and pepper to taste.
- 6
Divide into bowls and top with remaining basil. Serve warm.
Tools you’ll need
- large pot
- sheet pan
- small skillet
- cutting board
- chef's knife
- wooden spoon
- colander
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