Roasted Vegetable & Farro Bowl
Nutty farro paired with caramelized zucchini, bell pepper, and red onion, finished with a bright lemon vinaigrette and crumbled feta. Filling, colorful, and ready in under an hour.
- Total time
- 50 min
- Servings
- 4
- Calories
- 385
- Protein
- 12g
Ingredients
- 1.5 cups farro
- 2 whole zucchini, medium
- 1 whole red bell pepper, large
- 1 whole red onion, medium
- 5 tbsp olive oil, divided
- 1 whole lemon (zested + juiced)
- ¾ cup feta cheese, crumbled
- ¼ cup fresh herbs (parsley or dill, chopped)
- 1 pinch salt and black pepper to taste
Instructions
- 1
Preheat oven to 425°F. Arrange two sheet pans on separate racks.
- 2
Cut zucchini lengthwise into quarters, then into 2-inch chunks. Toss with 2 tbsp oil, salt, and pepper on one sheet pan.
- 3
Cut bell pepper into 1-inch pieces and red onion into wedges. Toss with 2 tbsp oil, salt, and pepper on the other sheet pan.
- 4
Roast both pans for 30 minutes, stirring halfway through, until vegetables are golden and tender at the edges.
- 5
While vegetables roast, boil farro in salted water for 25 minutes until tender but still chewy. Drain well.
- 6
Whisk lemon juice with remaining 1 tbsp oil, lemon zest, salt, and pepper in a small bowl.
- 7
Divide cooked farro among bowls. Top with roasted vegetables.
- 8
Drizzle lemon vinaigrette over each bowl. Scatter feta and fresh herbs on top.
- 9
Serve warm or at room temperature.
Tools you’ll need
- two large sheet pans
- large pot
- small bowl
- whisk
- cutting board
- chef's knife
- instant-read thermometer (optional, for farro doneness check)
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